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Mititei of the house

Mititei of the house



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Chop the meat, then mix with salt, pepper and baking soda, knead the meat.

Cut the onion into small pieces and cook, grind the garlic well.

Over the meat, add the hardened onion and garlic, spices and knead well, with water or beer, so that all the ingredients are mixed.

Refrigerate overnight.

They are made on the grill or in a frying pan, according to your preferences.

Good appetite!


Homemade mititei, fluffy and tasty & # 8211 This is how the real Romanian mititei are made

We start by cutting the beef into cubes. We clean the pork breast slices of mice and bones. We were left with 300 grams of meat after cleaning. We cut the pork breast into pieces and place them next to the beef.

We equip the meat grinder with a fine sieve with smaller holes and pass the meat through it and the garlic cloves.

Crush the spices and put them in the mortar with a pestle (apart from baking soda) and turn them into a powder.

Equip the food processor with the dough kneading hook and transfer the minced meat to its bowl. For a few minutes, we knead the dough small, which we can do manually if we don't have a robot. After kneading, add the spices prepared from the mortar, the baking soda and start the robot again.

At first, the paste will be thick and quite difficult to knead. Gradually add the bone broth or cold water and knead for 7-8 minutes, during which time the paste will become soft and fluffy.

Note: if you think 250-300 ml of bone broth or water is too much, do not put all the liquid.

Transfer the pasta obtained in a clean bowl and cover with plastic wrap. Put the dish in the fridge overnight.

The next day, take the bowl out of the fridge and leave it at room temperature for 30 minutes. After 30 minutes, knead the pasta for 2-3 minutes to aerate the meat. Choose a kitchen bag or bag and cut the corner to 4 cm, then fill with some of the small paste.

On a plastic bottom greased with oil, we draw long lines, not very thin. If we make the little ones very thin, they will dry when fried. Then cut the small ones to a length of 10 cm and grease them with oil. Grease a pan with oil and grease your hands, then transfer the little ones to the pan.

Cover the tray with foil and refrigerate. We put the little ones, directly from the fridge, on the hot grill.


Little house

Few of us know the true taste of home-made mitites, and we know only the taste of those bought, ready-made, waiting for us on store shelves, in the districts with frozen or fresh products. The taste, indeed, is very good, but the real challenge is when we prepare the little ones ourselves in the house, when we know exactly what quantities and what kind of meat we put in them.


Mititei recipe with ingredients in German and French

Viorel Stanciu proposes you a Romanian mititei recipe with ingredients in German and French and with some price approximations valid for this year.

Reference price in Geneva and Gland: 15 CHF per kilogram for quantities greater than 10 kg.

Rindfleisch - mager vom hals 2 kg 4 kg 10 kg 20 kg 30 kg 40 kg
Schweinefleisch - mager vom hals 0,375 0,750 1,875 3,750 5,625 7,500
Rinderfett 0,375 0,750 1,875 3,750 5,625 7,500
Knoblauch verrieben 0,060 0,120 0,300 0,600 0,900 1,200
Bicarbonate 0,040 0,080 0,200 0,400 0,600 0,800
Chili (Paprika) 0,007 0,015 0,035 0,070 0,105 0,140
Salz 0,035 0,070 0,180 0,360 0,540 0,720
Schwarzer Pfeffer 0,010 0,020 0,050 0,100 0,150 0,200
Starch 0,100 0,200 0,500 1,000 1,500 2,000
Thymiana 0,005 0,010 0,025 0,050 0,075 0,100
Wasser 0.5 l 1 l 2.5 l 5 l 7.5 l 10 l
Total Menge 3,500 7,015 17,540 35,080 52,620 70,160
Total Mititei (60 g / stick) 58 116 292 584 877 1169

Beef - lean neck 2 kg 4 kg 10 kg 20 kg 30 kg 40 kg
Pork - lean neck 0,375 0,750 1,875 3,750 5,625 7,500
Beef fat 0,375 0,750 1,875 3,750 5,625 7,500
Ground garlic 0,060 0,120 0,300 0,600 0,900 1,200
Bicarbonate 0,040 0,080 0,200 0,400 0,600 0,800
Pepper (Paprika) 0,007 0,015 0,035 0,070 0,105 0,140
Sel 0,035 0,070 0,180 0,360 0,540 0,720
Black pepper 0,010 0,020 0,050 0,100 0,150 0,200
Starch 0,100 0,200 0,500 1,000 1,500 2,000
Thyme 0,005 0,010 0,025 0,050 0,075 0,100
eau 0.5 l 1 l 2.5 l 5 l 7.5 l 10 l
Total quantity 3,500 7,015 17,540 35,080 52,620 70,160
Total mititei (60 g / piece) 58 116 292 584 877 1169

If you have other recipes or opinions about the recipe above, we are waiting for you to leave a comment.


Delicious, fluffy and juicy mititei & # 8211 Traditional recipe

We start by cutting the beef into cubes. We clean the pork breast slices of mice and bones. We were left with 300 grams of meat after cleaning. We cut the pork breast into pieces and place them next to the beef.

We equip the meat grinder with a fine sieve with smaller holes and pass the meat through it and the garlic cloves.

Crush the spices and put them in the mortar with a pestle (apart from baking soda) and turn them into a powder.

Equip the food processor with the dough kneading hook and transfer the minced meat to its bowl. For a few minutes, we knead the dough small, which we can do manually if we don't have a robot. After kneading, add the spices prepared from the mortar, the baking soda and start the robot again.

At first, the paste will be thick and quite difficult to knead. Gradually add the bone broth or cold water and knead for 7-8 minutes, during which time the paste will become soft and fluffy.

Note: if you think 250-300 ml of bone broth or water is too much, do not put all the liquid.

Transfer the pasta obtained in a clean bowl and cover with plastic wrap. Put the dish in the fridge overnight.

The next day, take the bowl out of the fridge and leave it at room temperature for 30 minutes. After 30 minutes, knead the pasta for 2-3 minutes to aerate the meat. Choose a kitchen bag or bag and cut the corner to 4 cm, then fill with some of the small paste.

On a plastic bottom greased with oil, we draw long lines, not very thin. If we make the little ones very thin, they will dry when fried. Then cut the small ones to a length of 10 cm and grease them with oil. Grease a pan with oil and grease your hands, then transfer the little ones to the pan.

Cover the tray with foil and refrigerate. We put the little ones, directly from the fridge, on the hot grill.


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(5 points / total votes: 57)

ildi 7 years ago - 28 March 2010 17:39

Re: Mititei de casa

ioana sorry, isn't there too much baking soda? I'm always afraid that they taste like baking soda if I put them on and miss them.

Raluca Dumitrescu 7 years ago - March 28, 2010 20:59

Re: Mititei de casa

I heard that the real little ones are made with bone broth. For a while I tried all the little ones after the market, and they all seem too spicy and tasteless.
I will also try your recipe, maybe I will have a pleasant surprise.

ramisimion 7 years ago - March 29, 2010 10:02

Re: Mititei de casa

Ioana, your recipe for children seems easy to me, I will prepare them too. I am a fan of home cooking for a simple reason, I know what the food contains and I really wanted a recipe for children. Thank you!

Ioana 7 years ago - March 29, 2010 13:22

Re: Mititei de casa

ildi does not feel the baking soda at all, it only has the role of making them fluffier.

raluca, I usually get ready dishes from metro or selgros, there are the most successful, so it seems to me.

rami, the recipe is simple, the ingredients the same, just so that those who buy can use meat as fat as possible.

adry 7 years ago - 29 March 2010 22:29

Re: Mititei de casa

You gave me an idea with these little ones. I have never tried to make them at home, and when I go to Romania I buy them from the metro!
Ioana, could you "translate" me into 6 teaspoons of grated chili?

Ioana 7 years ago - March 30, 2010 10:05

Re: Mititei de casa

adry, about a teaspoon of chili powder.

Zero 7 years ago - May 29, 2010 10:07

Re: Mititei de casa

I don't know, I look on the internet and I see all kinds of peasants with all kinds of small nonsense nets. This is the closest 3 kinds of meat, the only thing you forgot and it's extremely important is CIMBRUL small if you don't have thyme next to the sheep. Greetings and I hope it wasn't too blunt.

pilot1974 7 years ago - 16 August 2010 14:01

Re: Mititei de casa

I have a recipe for small ones from 1920, it's a secret, I'm not allowed to give it, but I'll tell you that the real small ones are made only from beef and it's even specified that it's not good to combine with other types of meat for that spoils the true taste of the little one. everyone does what he wants but the real little one is.

Alin 7 years ago - 30 August 2010 18:40

Re: Mititei de casa

pilot1974 is right, the real little ones are made only from beef. The ones from the trade are made from pork + sheep because of the low price of meat, I guess. Think what price the little ones would have only from beef. I have the recipe from a cookbook from 1980 (I don't know exactly that I don't have the covers anymore) "stolen" from my mother. I always impress with this little recipe.

savage 7 years ago - 19 September 2010 16:55

Re: Mititei de casa

Well, only make them with beef. What's the problem with picking up burgers instead of small ones?

Dan 7 years ago - November 17, 2010 10:36

Re: Mititei de casa

That's how the real little ones are made from beef! I have a recipe from a famous "grill" in the city where I live.

Ioana 7 years ago - November 17, 2010 10:40

Re: Mititei de casa

what part of the beef does he use?

I choose the ones in the store and the ones that also say mutton in the ingredients, because they seem tastier to me.

Cobra 7 years ago - 21 December 2010 21:19

Re: Mititei de casa


Re & # 355eta de mititei from the CARUL CU BERE Restaurant in Bucharest

Bucharest, June 16, 1920

Because every visit of your Majesty, like 20 years ago, the
of your Lordship's father, together with the honest Conu Iancu Caragiale
It is, in addition to the honor, a special event for our place, I want to give you proof of chivalry, I am giving you a place at The wish of your honorable wife, Mrs. M & # 259riu & # 355a Baciu, the preparation recipe for our little ones, who, as well as you, are the most luda. from all over Bucharest. Thus I show confidence in your Majesty in order not to betray in any way the secret of our little delicacies, a secret which in my turn I received from the great Gastronomic Master Mr. Tic & # 259. 259 Priest, my antemerg & # 259toriul to lead the Car's kitchen. I address that request to your honorable wife, Mrs. M & # 259a, to the most frequent hostess I am glad to have met.

The perfection of the evenings of supper in the house of your Lords, to which, thank God, I was invited, determined my determination to divulge to you the mystery of the most precious culinary preparation which he honors our name in the capital, in the whole country, and in the streets.

Mititeii is a culinary product made from beef, in a finished state, aged up to eight centimeters and a thickness of about three centimeters, which is served as a snack between meals with a pint of beer, either as a starter or as a stand-alone dish. They originate in the Balkans, coming from Serbia, but are also found in Greece and Turkey, from where they were taken over by Romanian pieces. . As the name suggests, they are small rolls, being named as follows: small, in the Kingdom, made of meat with spices, meant to delight the taste of diners. Serve only freshly roasted on the grill.
jar, either with cutlery or toothpicks in the form of a snack.

The cows are taken from the neck, without the fat being removed and given twice by hand. 259, in order to move as well and as evenly as possible. If the meat is too weak, some beef will be added or, in its absence, even sheep's fat, as at 100 to 150 grams per kilogram weighed. fleshy. Under no circumstances should beef or pork, ribs or pork be taken, which only spoil the taste and take in the wonderful flavors of the little ones. .

Boil a juice of beef bones with a handful, which is well reduced, from 500 grams of bones per kilogram of meat.

Prepare for each kilogram of meat spices and spices as follows:
8 grams of freshly ground pepper
12 grams of dried thyme as fresh as possible ground crushed
4 grams of enibahar tread m & # 259runt
2 grams of crushed coriander m & # 259runt
2 grams of crushed Turkish cumin m & # 259runt
1 gram of crushed star anise m & # 259runt
8 grams of baking soda
1 tbsp & # 355 & # 259 de zeam & # 259 de l & # 259m ie
1 tablespoon of oil
1 c & # 259p & # 259 & # 355 n & # 259 good & # 259 flavored garlic & # 351i not from the hot one

For quantities larger than five kilograms, add for each other five kilograms of meat, one measure more than the mentioned spices.

Fry the meat in a saucepan for an hour, adding the baking soda at the beginning, which is quenched with lemon juice. Half of the bone juice and all the other spices, except for the garlic, are added gradually, evenly and as little as possible. The mixture is covered and frozen for one day and one night, after which it is removed.
leave it for a few hours to wake up and shake it once more for half a hour with the rest of the juice of the bones. 259. Make a clove of garlic with water from a cup for every kilogram of meat, which is left to simmer for half an hour. . Squeeze the garlic juice into a gauze, add the juice juice and knead the mixture once more for a quarter of an hour.
He goes to the ice again until the next day. Preheat for three hours. Before serving and serve with the mititei, remove the mixture from the ice and heat to soak after three hours. When the mixture is unraveled, the tiny ones are formed as a finger as long as two fingers and as thick as two fingers, they are anointed with oil on all sides and at the ends. he lets himself stand for an hour. Fry on hot charcoal or charcoal, greasing it occasionally with mujdei, to catch a reddish crust.
jur mprejur. Our barbecues turn each tiny one only three times until it is fried. When fried, the little ones will drop a little, hence their name, or the name of the little ones. Do not allow to penetrate so that the juice containing the flavor of the spices does not dry out. If they are fried over too low a fire, the tiny ones fall too hard, dry out, the milk and all the aromatic juice become dry.
Serve with fresh buns or slices of bagel, with Mutard de Dijon
or spicy and aromatic must, as you prefer, with salt and salt.
Only and only you will get the little savory and as they say they are only with us.

I know many people from the so-called gastronomes through pubs and bodegas, especially from the slums, who, out of ignorance or out of a false spirit, like the economy of the mititei dough with other varieties. of pork, horse or sheep. Outside, they fall less in the frying pan than those of beef, far from having the taste and flavor of the true little ones. A big mistake is the stinginess of spices, especially garlic and pepper. Especially garlic is the dominant part of the very specific taste of mitites.

dany 6 years ago - 11 January 2011 13:11

Re: Mititei de casa

pt.cobra.asta yes recipe, bravo. if all the cooks would make this recipe we would be the most won

Dorina 6 years ago - January 13, 2011 00:50

Re: Mititei de casa

Dear Ioana, when I get home in Romania, my brothers have 2 waiting for me, first of all with the little ones and the stuffed cabbage rolls. So far I haven't had any small recipes, but now I will try both recipes. good for those who are far from the country. I want to tell you that I also make sarmale here, but the taste it has in our country does not have it here. everything you do

Betty 6 years ago - 21 June 2011 06:46

Re: Mititei de casa

Cobra, you revealed the super recipe to us. I've been looking for the original recipe for about 3 years. I live in Japan and I haven't eaten for 5 years. I kept trying various things, but there was no question of them coming out small. That gives the recipe, to live the "Beer Cart". Thanks a lot.

AnaF 6 years ago - 2 December 2011 08:00

Re: Mititei de casa

Mr. Cobra, if you were still struggling to write this long recipe that already smells good, please explain to us the younger ones what it means: enibahar, anise and
oil. Thanks in advance.

Nick 5 years ago - 22 April 2012 13:45

Re: Mititei de casa

AnaF, the recipe is almost 100 years old, I found it several times on the Net, Cobra only gave a copy / paste, this does not mean that he put it into practice or that he knows well what is the matter with those spices . I say search on Wikipedia for words you don't understand and you'll find out.

Missy 5 years ago - 24 May 2012 17:04

Re: Mititei de casa

I made Easter mititeii from the recipe from Carul cu bere and a total fiasco came out. Greek), I put a cart of money on beef antricot, and I beat all the butchers in search of cow tallow. the result of my work (I followed the recipe exactly) was eaten by my uncle's puppy and cats, and not even they were reluctant)) Finally, they were terrible due to the spices, but also quite dry.

Cristi 5 years ago - 11 July 2012 00:02

Re: Mititei de casa

what amused me the last comment. I laughed and cried, I'm not the only one in bed. That "cart" thing is serious prostology. I also spent time and money in vain, which came out: something totally inedible.

I do NOT think that a serious recipe for children will appear on the net soon.
Good luck everyone!

Aurelian 5 years ago - 17 July 2012 19:43

Re: Mititei de casa

I also tried the recipe from "" beer cart "I weighed the ingredients with electronic scale, I spent a cartload of money to put into practice this recipe, what came out? a trick of meat paste mixed with many spices," mititeii "could not be consumed. the puppy did not eat either, I think the recipe is an invention of a high school student for a bac test and has nothing to do with mititei.

From all the recipes I tried, one of them turned out almost well, in the ingredients (thyme, garlic, paprika, pepper, salt, baking soda, allspice) was added a teaspoon of cornstarch that has the role of tenderizing the meat. and to retain water (do not dry the little ones on the grill, they become fluffy), the starch inflates the little ones and the baking soda does not allow the dough to gather during baking, instead of starch you can put bread crumbs, very important as pasta for children to stay in the refrigerator for at least 12 hours

TEO 5 years ago - 18 July 2012 00:28

Re: Mititei de casa

Dear ones, IOANA made a recipe according to her taste and to her liking, which you can also try to make according to your taste with what meat you like. From the above recipes to make some comments, ie corrections, "The truth of the little one was first made in 1823 in Bucharest when a merchant of mutton sausages ran out of mate and called them little ones in 1846 or made with mixed meat beef. Spices salt, paprika, hot paprika, pepper, thyme, garlic, bone broth and baking soda but this 0.7-1.2 percent ie summer-winter, please do not try to do with different methods such as with bread with ammonia starch or other spices because you make children or friends sick.

TEO 5 years ago - 18 July 2012 11:47

Re: Mititei de casa

The recipe for mititai Beef from the neck or front leg is the best because it is more greasy semi-fat after which you add iodine-free salt 18 percent in the country and 22 percent in Italy and Spain if it is ground on a 3mm sieve knead well with salt and then put in the refrigerator for 3-4 days hermetically sealed so as not to receive air, after that knead well with the spices shown above and instead of bone broth put mineral water 25 percent water put When the kneading is done, the spices are put according to everyone's taste. ATTENTION TO FRYING I serve them with toothpaste with mustard according to everyone's taste. I make this recipe for those who have left the COUNTRY. I WISH YOU GOOD LUCK.

eugen 5 years ago - 6 September 2012 07:09

suggestion-liquid cream

very good your advice. thank you!
you can also add 100ml of liquid cream to each kg of minced meat

Ionut 4 years ago - 1 May 2013 23:59

Re: Mititei de casa

I have been living in the USA for 7 years and of course after about 3 years I missed the little ones and I started making them at home. The first recipe I tried was the one above from "beer cart", and indeed the amount of spices is suspiciously high, and the taste is unbearable. What I found strange is that the specific instructions for quantities larger than 5kg add one part spices to every 5kg. I suspect that the restaurant prepares large quantities and then 20kg of meat would correspond to about 8 parts spices. Starting from this idea, I reduced the amount of spices per kg to 40% of the amount specified in the recipe and the mitites turned out very good. I replaced star anise with fennel, which has an almost identical aroma but is much easier to find. I don't like cumin and I don't put it at all - if you put cumin it is very concentrated and with a very small amount you can destroy the mixture. Be careful, however, the meat must be kneaded, I put it in the KitchenAid mixer with a mixing paddle and pour the garlic juice spoon by spoon, it takes about 5 minutes. everything a different texture. Now that summer has come, I can't wait to grill them!

Nicu 4 years ago - 23 June 2013 09:29

Re: Mititei de casa

Dear ones, in vain you will stumble upon the same kind of inventions of some for the sake of writing here, the secret is not told, the truth is that I have the recipe from father to son, some indecent ones have been touched in some places, but, not enough, to know that the worst quality of meat is used, from beef, sheep and even goat, it has nothing to do with pork fat there, somewhere it was said of a few indulgent miracles and many, NO, you don't have need only a few and here I mention thyme with sheep fat, and the meat most often and best to use is beef on the head seasoned with pepper, salt, paprika and baking soda the rest of the taste of each, if I use so many careless, I think the little one would get somewhere at 6-7 lei, who is crazy to go bankrupt? So we just turned to the market

Senni 4 years ago - 23 June 2013 16:07

Re: Mititei de casa

I'm interested in the subject, especially for the little ones for me, it dates back to the 80's, when I was queuing on the beer terraces and I had some wonderful grilled meats that I ate with a sweet mustard. All the small ones tried in the West, made of beef, have never had the tenderness, color and taste of those of yesteryear. I say, in the old days, because I'm sure they contained a large proportion of pork with the related fat. As for the spices from the recipe from Carul cu bere, in the 80's, they were impossible to find, especially since allspice and anise were not cultivated, nor could you find them at the market. Chimion was but the taste is specific, no story to find it in a small. There is coriander in a sachet for cans and that's about it. The composition was simple, pork probably mixed, paprika, thyme, garlic, salt, pepper. Simple but fantastic !! )

ioana 4 years ago - 14 September 2013 13:05

Re: Mititei de casa

Grandma would be the recipe but without ONIONS. TASTE OF FIGS.
A good recipe is this:
Beef and mutton
1 kg of sheep
1 kg life
and spices:
grams of finely ground pepper
6gr grams of dried thyme as fresh as possible, finely ground
2 grams of finely ground peas
1 gram of finely ground coriander
1 gram of finely ground Turkish cumin
1 gram of finely ground star anise
4 grams of baking soda
1 teaspoon of lemon juice
1 tablespoon of oil
1 good head of flavored garlic and not hot
meat juice or a glass of 100 mil beer and one of wine or mineral water is kneaded well and so cold. until the next day
They are the best in combination with mutton.

ADRIAN 4 years ago - December 29, 2013 14:42

Re: Mititei de casa

I HAVE A QUESTION I LIVE IN ESTONIA AND I WANT TO MAKE SMALL HOMES ACCORDING TO DV RECIPE. QUESTION CAN ALSO BE ASKED IN THE OVEN?

a simple novel 4 years ago - 4 January 2014 08:22

Re: Mititei de casa


I read some comments that say "I am not allowed to prescribe". Well, what do you gain from the brothers if you stay with the secret recipe?
How much evil can exist in your ass.

Florin Pop 3 years ago - 27 April 2014 09:59

Re: Mititei de casa

Hello, the original mititei is not made like this after reading and after hearing it, you must be told the recipe by someone who really made mititei if you want a classic and old recipe from ancestors that is good and is small, not bazaconi are made
to a kg of meat, the composition of mititei is put 500 g of pork, meat with less fat can be pulp or neck, even 300 g of beef and 200 g of battle meat, "ram, sheep", season only with salt and pepper to taste after the meat has been ground through a larger sieve of grinders not too large add thyme and thyme also to taste will leave the meat cold for 4 hours in which you will burn a few beef bones with plenty marrow for 4 hours then when the juice on the bones has turned yellowish brown it is removed from the bones and left to cool after it has cooled add about 300 ml to a kg of meat while mixing put about 35 of g of finely ground garlic with the juice of the water in which the sauce was made, add 2 teaspoons of baking soda and I assure you that you will not regret this recipe. not after stories who like to put another He can make spices according to his taste, but the composition of the meat mixed with the basic spices, pepper, pepper, salt and thyme should not be missing. the small ones are grilled over high heat and turned at least 3 times
that is, after the first small one has been put and until the last one, you have to turn them over from one end of the grill to the other about 3 times, they don't last longer because they don't lose the added juice and aroma. I wish you good luck and thank you to those who read and put it into practice. Good appetite Florin Pop wishes you a meal in the woods or green grass with the recipe you read above put into practice.

Florin Pop 3 years ago - 27 April 2014 10:03

Re: Mititei de casa

Adrian mititei are only grilled with charcoal or charcoal if you want to feel their true flavor and pleasure. Florin Pop

Eugen 3 years ago - 1 May 2014 21:50

Re: Mititei de casa

Good evening Florin! How can I contact you?

raul 3 years ago - 11 July 2014 05:34

Re: Mititei de casa

Here is a tried and tested recipe that my neighbors (Canadians) ask me when I'm young.

900 gr pork (minced) or neck
600 gr beef
1 tablespoon sweet paprika
1 teaspoon pepper (to taste)
1 teaspoon salt (to taste)
1 teaspoon baking soda
1 teaspoon thyme
10 cloves of crushed garlic
500 ml meat juice, water or mineral water (put a little to the desired consistency, maybe not all the liquid will enter because it also depends on the meat)
Method of preparation :
put the meat in a bowl and knead first with salt and baking soda, then add all the spices and knead well, adding the meat juice from time to time.
Leave it for at least 4-5 hours (or after another day) in the fridge to taste, then form the small ones (with wet hands) and put them on the hot grill!
I keep a cup of a little mujdei mixed with oil next to the grill and I also grease the little one from time to time with the help of a brush. do not let them dry on the grill, they must remain juicy to feel the flavors. If they are fried a lot they become dry and then we eat sausages. anyway I recommend you to have a bottle of water next to you and to water when the flame is made (you risk burning them and they become bitter. Good luck and good luck!

zs 2 years ago - 10 February 2015 06:48

Re: Mititei de casa

Honorable Mrs. Officer
My opinion is that the recipe presented from "Carul cu Bere" is false. Reasons:
- It has no salt
- The amount of some absurd ingredients of precsa (1 gram of star anise), and others, stronger, practically without measure (a "good" garlic cap, juice of 500 g bones. Only the liquid squeezed from the juice is used but does not indicate the amount of the water).

I've been trying to make good little housewives for years, and I haven't been successful. I don't think onions help, but I'll try.


Delicious homemade sausage recipes

When it comes to preparing homemade sausages, you have a lot of recipes that you can try. One of the secrets of the unmistakable taste of these dishes are spices. From this point of view, there are rules in principle, but beyond them you can be as creative as you want and create your own flavors. Here are some of the delicious homemade sausage recipes you can try:

Traditional homemade sausage recipe

Balance. Here is the key word if you want to get the best traditional homemade sausages. And it is, of course, about the proportions between salt and spices, meat and fat, spices and greens. For example, sausage paste should contain 20-30% fat and the rest, lean meat, but if you use beef, the percentage can go up to 50. Then, if you want, you can also use bone juice to taste sausage pasta. Below is one of the traditional homemade sausage recipes:

Ingredient:

  • 1.6 kg pork (boneless pulp)
  • 400 g fatty or fatty meat (pork tenderloin, bacon without mice, beef tenderloin, fatty mutton)
  • 150 g crushed garlic
  • 100 g of salt
  • 25 g ground pepper
  • 15 g ground thyme

Method of preparation:

Cut the meat and pass it through the mincer. Mix spices and herbs with salt. Put the composition over the minced meat and knead by hand. Then fill the sausages.

Homemade sausage recipe Botifarra / Butifarra

If you arrived in Catalonia, you will surely love the local cuisine, with delicious dishes obtained from very simple ingredients such as tomatoes, garlic, eggplant, fish, cheese or olive oil. One of the dishes that definitely remained in your mind, if you tried it, is Botifarra or Butifarra, a type of delicious sausage, which you can prepare right at home. It can be obtained from pork, but also from a mixture of pork and beef. Sausages can be dried and consumed as an appetizer, if you prefer. Here are the ingredients you need and how to prepare 8 sausages in 30 minutes:


Mititei of the house

I put 300 ml of beer instead of water and I also put garlic. I have the mixture in the fridge and I will see tomorrow what it will taste like. I hope they are as good as yours.

Marian (Chef de cuisine), April 11, 2012

I tried with less baking soda, but the result was not as expected. I mention that the spoons were not pointed but scraped. it is possible to succeed with a smaller amount, you have to experiment!

Cornelia (Chef), April 11, 2012

I've been waiting for a little homemade recipe for a long time, now we're fasting, but I'm sure I will. Do I still have a perplexity, baking soda not much? Is it possible to know about a teaspoon and not about spoons? please, answer me . Thank you

Marian (Chef de cuisine), February 6, 2012

The fire should burn exactly in the middle, not under the "pan". Thus all the temperature enters under the lid and is done faster. It's like dry-coocker, only the fat drains into the bottom bowl in which you have to put a cup of water, so that no smoke comes out when the fat drains. Mine were made in about 20 minutes, but it also depends on how thick they are. Anyway, this grill is basic in my house! Any roast on it does not require oil and loses its own fat. I hope you found it useful!

Mihaela11 (Chef de cuisine), February 6, 2012

Very appetizing! ***** I also received a stove grill like yours and as I am always up to date, I just want to ask you about how long it takes to fry the little ones?


Mititei (traditional recipe)

  • 1 kg of beef
  • 100 gr of bacon
  • 1 clove of garlic
  • thyme
  • salt
  • pepper
  • 1 powder of allspice
  • 1 baking soda powder
  • 1 teaspoon of lemon juice
  • 50 ml oil

Pass the meat several times through the mincer together with the bacon. Refrigerate the minced meat until the next day, when it is removed and mixed well with salt, pepper, thyme, allspice, crushed garlic and baking soda quenched with lemon juice. Add two tablespoons of water and two tablespoons of oil, beat everything well, kneading by hand until smooth and until the composition releases air bubbles.

It is then formed into 6-7 cm long mussels and fried on a hot grill, over high heat, to make a crust, without penetrating very well inside.


The history of the little ones, the 1870s

& Icircn exchange, with the year 1871, things change. You will see that it is not in the direction you thought / expected.

Mai & icircnt & acirci, I will point out two titles from the 1870s. & BdquoGood housekeeper & rdquo of Ecaterina Steriady (colonel) & ndash Galați, 1871 & ndash and & rdquoThe newest cookbook of Romanian, French, German and Hungarian cuisine. Hințescu & ndash Brașov, possibly the year 1877. No, you will not find there the recipe for mititei, but their precursors: c & acircrnatii without mats (Hințescu) or c & acircrnaţi for garnish (Steriady), we have both having without particularity the fact that they are prepared there is also meat introduced into the animal's breast, only minced, seasoned, shaped in the form of sausages and fried in fat, with the addition of onions and meat soup. For both recipes, the recommendation is to serve with another dish, either as a garnish (for steak & ndash sic!), Or with vegetables or only with mustard.

Let us remember that these 1870s are, from an anecdotal perspective, the first to bring information about the appearance of the delicious dish. Istoria mititeilor, deci, trebuie să menționeze cei doi autori, chiar dacă ei nu ne aduc rețeta dorită. Și nici denumirea după care am început foiletarea cărților.

Ce se întâmplă, însă, două decenii mai târziu, când cârnații fără maț devin cârnați fără piele, iar cuvântul mititei e adăugat în paranteză?


Mititei ( reteta traditionala )

  • 1 kg of beef
  • 100 gr slanina
  • 1 clove of garlic
  • thyme
  • salt
  • pepper
  • 1 powder of allspice
  • 1 praf de bicarbonat
  • 1 lingurita de zeama de lamaie
  • 50 ml oil

Se trece carnea de mai multe ori prin masina de tocat impreuna cu slanina. Se da carnea tocata la frigider pana a doua zi, cand se scoate si se amesteca bine cu sare, piper, cimbru, ienibahar, usturoi pisat si bicarbonat stins cu zeama de lamaie. Se adauga doua linguri de apa si doua de ulei, se bate totul bine, framantand cu mana pana la omogenizare si pana cand compozitia degaja bule de aer.

Se formeaza apoi mititei de 6-7 cm lungime si se prajesc pe un gratar incins, la foc iute, ca sa faca o crusta, fara sa se patrunda foarte bine in interior.


Video: Original ROMANIAN Street Food in Bucharest, Old Town Romanian Kebabs - Mici (August 2022).