Save My first encounter with mici happened on a sweltering summer evening at a street vendor's stall in Bucharest, the smell of charred meat and paprika smoke filling the narrow alley. I bit into one—still warm, crackling on the outside, impossibly juicy inside—and realized I'd been eating sausages all wrong my entire life. There's something about the way these Romanian rolls hit different, spiced just right with that snap of coriander and cumin that makes you want another one before you've finished the first. Years later, I decided to crack the code and make them at home, and what I discovered was that the magic isn't complicated—it's in the quality of the meat, the patience of chilling, and the confidence to grill them hot.
The first time I made these for friends at a backyard gathering, I was nervous—would they taste authentic, or would they just taste like I'd tried too hard? But the moment the first batch came off the grill, still hissing slightly, someone grabbed one with their bare hands and bit in without hesitation. The approving silence that followed was better than any compliment; these mici had that effect of making people stop talking and just eat.
Ingredients
- Ground beef: The 80/20 ratio is key—enough fat for juiciness but lean enough that the mici hold their shape without falling apart on the grill.
- Ground pork: This adds a sweetness and tenderness that pure beef can't give you; don't skip it.
- Ground lamb: Traditional and optional, but if you can find it, it elevates the whole thing with an earthy depth.
- Garlic: Minced fine so it distributes evenly and doesn't create sharp pockets of flavor.
- Smoked paprika: This is the soul of mici—don't use regular paprika or you'll lose that smoky grill flavor even before they hit the heat.
- Black pepper, coriander, and cumin: Together they create a warmth that's distinctly Eastern European; they're not aggressive, just present.
- Dried thyme: A gentle herb that ties everything together without overwhelming the meat.
- Baking soda: This is the secret weapon—it aerates the mixture and keeps the mici tender even when grilled hot.
- Salt: Use the full amount; it seasons the meat deeply and helps it hold moisture during cooking.
- Cold beef stock or sparkling water: The liquid is what transforms the mixture from crumbly to sticky and workable; cold stock adds flavor, but sparkling water adds lift.
Instructions
- Combine the meats:
- Dump all three ground meats into a large bowl and mix them together with your hands until there are no distinct patches of one meat or another. This takes about a minute and makes sure the flavors will be evenly distributed throughout.
- Add the dry ingredients:
- Scatter the garlic, paprika, pepper, coriander, cumin, thyme, baking soda, and salt over the meat and fold everything together. You want it to look fairly uniform before you add any liquid.
- Knead in the liquid:
- Pour the cold stock slowly over the mixture and start kneading with your hands like you're making bread dough. After about 5 minutes, it should feel sticky and hold together when you squeeze it; this is when you know you've done it right.
- Chill the mixture:
- Cover the bowl and refrigerate for at least 2 hours, ideally overnight. This rest time lets the spices bloom and makes the mixture much easier to shape—it also helps the mici stay juicy when they cook.
- Shape into cylinders:
- With lightly oiled hands, pinch off a small handful of mixture and roll it between your palms into a finger-sized cylinder about 8–10 cm long and 2 cm thick. The oil on your hands keeps it from sticking; if it starts to warm up, run your hands under cold water and dry them.
- Grill until crisp:
- Heat your grill or grill pan to medium-high heat and oil the grates well. Lay the mici on the grill and don't touch them for about 3–4 minutes—they need that time to develop a crust. Flip them and cook the other side the same way until all sides are browned and the meat is cooked through.
- Serve hot:
- Pull them off the grill while they're still steaming and serve immediately with mustard, fresh bread, and whatever cold drink you've got on hand.
Save There's a specific moment when you bite into a perfectly grilled mici and the casing gives way with a soft crackle, releasing all that juicy, spiced meat inside—it's the moment you understand why this is street food royalty in Romania. That's what this recipe does; it takes you straight there, no complicated techniques or rare ingredients required.
The Grilling Moment
Grilling is where mici transform from a raw mixture into something extraordinary. The key is heat and confidence—medium-high is the sweet spot, hot enough to create a crust but not so hot that the outside burns before the inside cooks through. I learned this the hard way by moving them around too much, trying to help them cook faster, only to end up with uneven browning. Now I let them sit undisturbed for those first few minutes, and it makes all the difference.
Make Ahead and Freezing
One of the best things about mici is that you can shape them in advance and freeze them raw on a baking sheet, then transfer them to a bag once solid. I do this on a Sunday afternoon and end up with a freezer full of dinner options that cook in less than 15 minutes straight from frozen. Grill time might stretch to 5 minutes per side when they're frozen, but the result is still perfect.
Serving and Pairing
Mici are meant to be eaten hot, ideally straight off the grill with your hands, some sharp mustard, and a piece of fresh bread to catch any drippings. The traditional pairing is a cold lager or a crisp Romanian white wine, but honestly, they're so good that what you drink is almost secondary. A few practical thoughts to keep in mind when you're plating them up for a crowd.
- Serve them on a warm platter so they stay hot longer, and put the mustard and bread out at the same time.
- If you're cooking for a group, you can grill them in batches and keep the first batch warm in a low oven while you finish the rest.
- They're best eaten the same day they're cooked, but leftovers can be reheated gently in a warm skillet and still taste great the next day.
Save Mici remind me why simple food done right is the most memorable kind. Once you nail this recipe, you'll be making them over and over.