The Romanian mici recipe has an old history, dating back to the 19th century, and has its origins in both Balkan and Ottoman influence. Mici are a dish derived from Turkish cuisine, where various types of skinless kebabs can be found, as well as from the Balkan tradition of sausages and other preparations made from minced, seasoned meat, grilled to perfection.
The Story of Mici from Caru’ cu Bere
Legend says that the recipe for Romanian mici was created by accident at the famous restaurant Caru’ cu Bere in Bucharest, sometime at the beginning of the 20th century. It is said that one of the restaurant’s chefs ran out of sausage casings and decided to put the meat mixture directly on the grill. The dish was an extraordinary success, and this is how the Romanian version of “mititei” or “mici” was born.
Although Ottoman and Balkan influences are obvious, mici quickly became a national symbol of Romanian cuisine, adapted to local tastes. The Romanian recipe stands out through the use of baking soda, garlic, and specific spices – thyme, black pepper, and allspice – which give the mici a unique flavor and a juicy, fluffy texture.
The Evolution of the Recipe
Over time, the recipe was passed down and adapted, but mici remained a popular dish, prepared during holidays, picnics, and family gatherings. Whether they are served at market stalls or made at home, mici have become one of the symbols of traditional Romanian cuisine, usually enjoyed with mustard and a slice of fresh bread.
Today, mititei represent a combination of Romanian tradition and Balkan influences, being one of the most beloved grilled foods in Romania.
The authentic mici recipe from Caru’ cu Bere is one of the best-kept secrets of Romanian cuisine, but over time, some details have been revealed about how this specialty was first prepared. Here I present to you a version inspired by the legendary mici recipe from Caru’ cu Bere, which many chefs have tried to recreate in order to preserve the authentic taste.
Ingredients (for approximately 20 mici):
1 kg beef (preferably from mature cow, not veal), with a high fat percentage
300 g fatty mutton (or fatty pork if mutton is not available)
250 ml concentrated beef broth (unsalted)
8-10 garlic cloves, crushed and turned into a fine paste (the garlic should be authentic Romanian garlic, not the Chinese variety, as that one turns green in the meat)
1 teaspoon baking soda (dissolved with lemon juice)
1 teaspoon ground allspice (optional, but recommended for an authentic aroma)
1 teaspoon quality sweet paprika (optional)
20-25 g salt (to taste)
Preparation Method:
Preparing the meat:
Clean the meat of skins and tendons, but keep the fat to give the mici their juiciness. Cut the meat into small pieces and pass it through the meat grinder twice to obtain a fine paste.
Authentic flavors:
In a large bowl, place the minced meat and add the baking soda, salt, pepper, thyme, allspice, and, if desired, sweet paprika. Knead the meat well so that the spices are evenly distributed throughout the mixture.
Add the garlic paste (the garlic crushed and strained to eliminate large pieces) and mix again.
Adding the beef broth:
Gradually pour in the concentrated beef broth, kneading continuously. The broth not only helps obtain a juicy paste but also intensifies the flavor of the meat. Knead for 10–15 minutes, until the mixture becomes homogeneous and sticky.
Resting in the refrigerator:
Cover the bowl with cling film and leave the mixture in the refrigerator for at least 12 hours (ideally overnight), to allow the spices to blend and for the meat to gain firmness.
Shaping the mici:
After the meat has rested, shape the mici into suitable sizes, with wet hands, to form thick cylinders of approximately 7–8 cm in length and 2 cm in diameter.
The grill:
Heat the grill well (preferably a charcoal grill, for the authentic flavor) and brush it with a little oil to prevent sticking. Place the mici on the grill and cook them over medium heat, turning them regularly until a golden-brown crust forms and the meat is well cooked inside.
Tips for authentic taste:
Prolonged kneading is crucial for the fluffy and well-bound texture of the mici.
Baking soda adds that slight fluffiness and an airy texture.
Concentrated beef broth brings juiciness and intensifies the flavor of the beef.
Serving:
Mici are traditionally served with mustard, fresh bread, and, for those who prefer, alongside a cold beer, creating a complete and authentic Romanian taste experience.
This recipe recreates as faithfully as possible the taste of the mititei from Caru’ cu Bere, offering a classic and unmistakable delight. Enjoy!
What is the history of Romanian mici and their connection to Caru’ cu Bere? Romanian mici have their origins in Balkan and Ottoman cuisine, later adapted to local traditions. At the beginning of the 20th century, at the famous restaurant Caru’ cu Bere in Bucharest, a chef created the recipe out of necessity – running out of casings for sausages, he placed the meat mixture directly on the grill. The result was a resounding success, and from then on, mici became a symbol of Romanian cuisine.
Why is baking soda essential in the mici recipe? Baking soda contributes to the fluffy texture and juiciness of the mici, helping the meat retain liquid during cooking. In addition, when activated with lemon juice or other liquids, baking soda helps form a golden, appetizing crust on the grill.
What types of meat are ideal for authentic mici? The classic combination includes beef (for its intense flavor) and fatty mutton or pork (for juiciness). The ideal proportion is 70% beef and 30% fatty meat. The fat is crucial for the tender texture of authentic mici.
How does beef broth influence the taste and texture of mici? Concentrated beef broth adds juiciness and enhances the specific flavor of beef. Kneading the mixture with broth helps obtain a homogeneous, sticky paste, ensuring that the mici will not be dry after grilling.
Why is prolonged kneading of the mixture important? Kneading allows the spices to be evenly distributed and activates the proteins in the meat, helping the mixture become firm and bound together. This process is essential for the fluffy and well-set texture of traditional mici.
How long should the mici mixture rest in the fridge and why? The mixture should rest in the refrigerator for at least 12 hours, ideally overnight. This resting period allows the spices to blend and the proteins to stabilize, resulting in more flavorful mici with the perfect texture.
How should mici be shaped correctly to achieve the perfect form? Mici are shaped with hands moistened in water to prevent sticking. The ideal size is approximately 7–8 cm in length and 2 cm in diameter, for even cooking and a tender texture.
What type of grill is recommended for an authentic taste? A charcoal grill is ideal for the authentic flavor and the characteristic golden-brown crust of mici. If you use an electric or gas grill, make sure it is well-heated and brushed with a little oil to prevent sticking.
What are the essential spices for authentic mici? The key spices include:
Garlic – for the intense aroma.
Thyme – for the traditional note.
Allspice – for a subtle Balkan taste.
Black pepper – for seasoning.
Salt – to balance the taste.
Sweet paprika is optional, but it provides a nice color and a slightly sweet flavor.
How are traditional mici served for a complete experience? Mici are served hot, alongside:
Classic mustard – for the authentic taste.
Fresh bread or rolls.
Cold beer – to complete the flavor.
For extra freshness, add pickled cabbage salad or assorted pickles. The atmosphere of a picnic or a family meal is part of the charm of traditional Romanian mici.
