Dish name	Mici/Mititei
Head Chef	Ruxandra Pond
Origin		Romania
Vegetarian	No
Difficulty	Medium
Serves	6
Description	These are spicy garlicky grilled ground meat rolls
Ingredients	One third each ground pork, lamb and beef for a total of 2-2.5 lbs meat (see note about meat in comments below) 1 tablespoon baking soda 2 tablespoons salt 1 tablespoon pepper 1/2 tablespoon coriander 1/2 tablespoon cumin 1/2 tablespoon dried thyme 10 cloves garlic 1/4 cup water or vegetable/beef stock
Preparation	Mix well all the ingredients together Beat either water or vegetable/beef stock into the mixture Leave mixture in fridge to set for a couple of hours or ideally overnight - this is an important step that aids the meat in coming out tender Form into little 3-4 inch sausage shapes NOTE: Keep a bowl of water handy to wet hands (this prevents the meat from sticking to fingers). Grill on very hot grill, turn once Serve with bread rolls and mustard
Comments	To get this right, if you have access to a butcher, double grind the meat and ask the butcher to include fattier pieces or mix in some pork fat in the mixture - this will melt off on the grill, but it keeps the meat rolls moist and tender Romanians eat mici with mustard inside a bread roll - add a cold beer and a lazy summer evening and you are in heaven.