👨‍🍳 作り方

1. 1

   In a large bowl, combine the ground beef and ground pork. Mix well.

   💡 プロのコツ: Using a mix of beef and pork provides a good balance of flavor and fat.
2. 2

   Add the minced garlic, grated onion, thyme, coriander, black pepper, and salt to the meat mixture. If using, add the baking soda.

   💡 プロのコツ: Ensure the onion is very finely grated or pureed to avoid large pieces in the final product.
3. 3

   Mix all ingredients thoroughly by hand. The mixture should become sticky and cohesive.

4. 4

   Gradually add the cold water or beef broth, mixing continuously until the meat mixture is well-bound and has a slightly softer consistency.

   💡 プロのコツ: The liquid helps create a juicier, more tender mititei.
5. 5

   Cover the bowl and refrigerate the mixture for at least 2-3 hours, or preferably overnight, to allow the flavors to meld.

   💡 プロのコツ: Chilling is essential for the flavors to develop and for the mixture to firm up.
6. 6

   Shape the meat mixture into small, cylindrical sausages (about 8-10 cm long and 2-3 cm thick). Wet your hands slightly to prevent sticking.

   💡 プロのコツ: Aim for uniform size for even cooking.
7. 7

   Preheat your grill to medium-high heat. Lightly oil the grill grates.

   💡 プロのコツ: A hot grill is key for achieving good char marks.
8. 8

   Grill the mititei, turning them regularly, until they are cooked through and nicely browned on all sides, about 10-15 minutes.

   💡 プロのコツ: Avoid overcooking, as they can become dry.
9. 9

   Serve hot, typically with mustard and a side of mămăligă or fresh bread.

   💡 プロのコツ: Mustard is a classic accompaniment.