* 1 kilogram and a half or 3,3 lb beef * 1 kilogram and a half or 3,3 lb pork meat * 750 ml or 25 fl oz stock beef concentrate or 750 ml of ice cold water mixed with ice flakes * 3-4 teaspoons of baking soda * 5 cloves of smashed garlic or 5 tsp of garlic powder
A condiment mix that contains:
* 1 tbsp salt * 1 tbsp of thyme * 1 tbsp of ground pepper * 1 tbsp of spicy paprika
Optional you could also add allspice if you like the flavor and chili flakes.
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*Portions: 60 mici*
​
**Directions:**
1. Grind the meat if your butcher doesn’t provide you with that service. 2. Add all the meat, pork, and beef, into a large bowl, the stock beef concentrate (or ice cold water combined with ice flakes), mashed garlic, 3 teaspoons of baking powder, and the condiment mix and mix everything very well into a well-tied paste. You could do it both by hand or with a kitchen robot that has a kneading option. You will treat this mixture as if were dough. It needs lots of mixing and kneading. 3. Let the meat rest in the refrigerator for the next 10-12 hours. 4. After 12 hours, knead the meat again for a few minutes to make it easier to maneuver. 5. Shape the mici. Many options here, you can do it with a pastry bag, with a pet bottle, or with a grinding machine that has a sausage accessory. 6. Cook the mici over the charcoal barbecue to achieve the true taste. 7. Serve them with plenty of mustard, fresh bread, and a nice cold beer or cola.
If your mici are troublesome you could reshape them with some cold water on your hands. It will prevent stickiness.
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**Source:** [**https://realhelp.today/tasty-romanian-mici-recipe/**](https://realhelp.today/tasty-romanian-mici-recipe/)
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**Ingredients:**
* 1 kilogram and a half or 3,3 lb beef
* 1 kilogram and a half or 3,3 lb pork meat
* 750 ml or 25 fl oz stock beef concentrate or 750 ml of ice cold water mixed with ice flakes
* 3-4 teaspoons of baking soda
* 5 cloves of smashed garlic or 5 tsp of garlic powder
A condiment mix that contains:
* 1 tbsp salt
* 1 tbsp of thyme
* 1 tbsp of ground pepper
* 1 tbsp of spicy paprika
Optional you could also add allspice if you like the flavor and chili flakes.
​
*Portions: 60 mici*
​
**Directions:**
1. Grind the meat if your butcher doesn’t provide you with that service.
2. Add all the meat, pork, and beef, into a large bowl, the stock beef concentrate (or ice cold water combined with ice flakes), mashed garlic, 3 teaspoons of baking powder, and the condiment mix and mix everything very well into a well-tied paste. You could do it both by hand or with a kitchen robot that has a kneading option. You will treat this mixture as if were dough. It needs lots of mixing and kneading.
3. Let the meat rest in the refrigerator for the next 10-12 hours.
4. After 12 hours, knead the meat again for a few minutes to make it easier to maneuver.
5. Shape the mici. Many options here, you can do it with a pastry bag, with a pet bottle, or with a grinding machine that has a sausage accessory.
6. Cook the mici over the charcoal barbecue to achieve the true taste.
7. Serve them with plenty of mustard, fresh bread, and a nice cold beer or cola.
If your mici are troublesome you could reshape them with some cold water on your hands. It will prevent stickiness.
Yum!