Traditional Romanian food features grilled sausages called "mici". Mici are a popular item served at Romanian barbecues. The story of mici's origins describes how the owner of a Bucharest restaurant created the sausage when he ran out of casings, forming the meat mixture directly on the grill. Mici are made of a mixture of ground beef, lamb, and pork, seasoned with garlic, paprika, coriander, caraway seeds, and baking soda. The meat mixture is kneaded, refrigerated, then formed into small sausages and grilled until browned and cooked through, served with mustard and beer.

1. Traditional romanian food
Grilled sausages-”Mici”
These tasty sausages, also known as mici (pronounced "meech"), are a
must-have item at a Romanian barbecue, or grâtar. The story goes
that mititei were created one night at a restaurant in Bucharest when
the owner ran out of casings. He just formed the meat mixture into a
sausage shape and cooked it directly on the grill. Patrons loved these
"little ones," which is what their name means in Romanian, and mititei
have been popular ever since.”
INGREDIENTS:
 Ground beef or lamb -- 1 pound
 Ground pork -- 1 pound
 Garlic, minced -- 3 or 4 cloves
 Paprika -- 1 tablespoon
 Coriander -- 1 tablespoon
 Caraway seeds -- 2 teaspoons
 Baking soda -- 2 teaspoons
 Salt and pepper -- to season
 Olive oil -- 3 tablespoons
 Lemon juice -- 1 tablespoon
METHOD
1. Mix all the ingredients together in a large bowl and
knead until smooth. Cover and refrigerate for at least 1
hour, but preferably overnight, to allow flavors to meld.
2. Using wetted hands, form small sausages about 4 inches
long and 1 inch thick with the meat mixture.
3. Grill the sausages over hot coals until browned on both
sides and cooked through.
4. Serve with mustard and cold beer.
Reference:http://www.whats4eats.com/meats/mititei-
recipe
Keywords: Romania, meats.
Beef, lamb, pork. Summer.
National dish
Scarlat Razvan-Cristian, MIEADR IMAPA, GROUP
8115
Badea Alexandru-Gabriel, MIEADR IMAPA, GROUP
8115
Mirea Marius Catalin, MIEADR IMAPA, GROUP 8115
Acknowledgements
Coordinating teacher: Mihai
Daniel Frumuselu