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Mititei paste

Mititei paste


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Chop all the meat and mix well then add salt, pepper, thyme, the spice for the small ones, and clean the garlic, crush it well and mix it well with mineral water.

Mix all the spices well and knead very well, at the end put the baking soda and mix well

Leave to cool until the next day.

The husband usually prepares it and makes a larger quantity, after which it is put in bags and pasted in the freezer.

I didn't know how it comes out with goat meat, but I honestly received it and I said let's try it, they came out great

They are served with mustard, and because my dwarfs don't eat mustard, I mix it with sour cream, it's very good, try it, it's much better and more pleasant to taste

Instead of soda can be put only mineral water


  • 1 kg minced meat (beef and pork)
  • 6-7 cloves of garlic
  • 1 teaspoon baking soda
  • 1/2 teaspoon pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon corn
  • 1/2 teaspoon ground coriander (optional)
  • 1 teaspoon salt
  • 250-300 ml bone (or vegetable) soup

In a bowl put the minced meat, salt, baking soda with a few tablespoons of mineral water, crushed garlic and spices.

Then start kneading by adding bone broth, little by little until the composition looks like this.

It is preferable to prepare the meat the day before, so the little ones will be much tastier. The next day we take from the composition and form mititeii.

Grilling is always the task of the husband who is great, and the little ones always come out very delicious.

Serve hot, obviously with mustard, more or less, according to taste! Good job and good appetite!

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Delicious, fluffy and juicy mititei & # 8211 Traditional recipe

We start by cutting the beef into cubes. We clean the pork breast slices of mice and bones. We were left with 300 grams of meat after cleaning. We cut the pork breast into pieces and place them next to the beef.

We equip the meat grinder with a fine sieve with smaller holes and pass the meat through it and the garlic cloves.

Crush the spices and put them in the mortar with a pestle (apart from baking soda) and turn them into a powder.

Equip the food processor with the dough kneading hook and transfer the minced meat to its bowl. For a few minutes, we knead the dough small, which we can do manually if we don't have a robot. After kneading, add the spices prepared from the mortar, the baking soda and start the robot again.

At first, the paste will be thick and quite difficult to knead. Gradually add the bone broth or cold water and knead for 7-8 minutes, during which time the paste will become soft and fluffy.

Note: if you think 250-300 ml of bone broth or water is too much, do not put all the liquid.

Transfer the obtained paste to a clean bowl and cover with plastic wrap. Put the dish in the fridge overnight.

The next day, take the bowl out of the fridge and leave it at room temperature for 30 minutes. After 30 minutes, knead the pasta for 2-3 minutes to aerate the meat. Choose a kitchen bag or bag and cut the corner to 4 cm, then fill with some of the small paste.

On a plastic bottom greased with oil, we draw long lines, not very thin. If we make the little ones very thin, they will dry when fried. Then cut the small ones to a length of 10 cm and grease them with oil. Grease a pan with oil and grease your hands, then transfer the little ones to the pan.

Cover the tray with foil and refrigerate. We put the little ones, directly from the fridge, on the hot grill.


Content

Although the basic recipe has its origins in the Balkans, coming from Serbia, but with Ottoman influence, [1] but also found in Greece or Turkey, where it was taken over by Romanian cuisine, today mititeii are recognized as a kind of independent food.

A legend says that mititei they would have been invented in the 19th century one evening at the inn The Iordachi from Bucharest, well known for its sausages, when the kitchen ran out of shells. [2] Proven, they were first offered, in 1902, at the Bucharest restaurant Caru (l) with beer, containing only beef. At that time it was determined that one kilogram of minced meat should contain at least three grams of baking soda.

The recipe for mitites differs, as already mentioned, from other Balkan specialties of this genre. There are also variations in their training in different regions of Romania. Many households have their own recipes. [3]

Ingredient Modify

The use of the following ingredients is primarily based on the recipe of the above-mentioned restaurant from 1920. [4] [5] For the preparation of the hull it is necessary: with pork, but never pure pork), salt and baking soda, finely chopped garlic or mujdei, spices ground like fresh black pepper dried thyme allspice, coriander, cumin, very little star anise beef juice, mineral water, a splash of lemon juice.

Preparation Change

The meat is passed through the machine twice, in order to grind it as well as possible. Boil a bone marrow juice with bone marrow, which is well reduced, from 500 grams of bones per kilogram of meat. Knead the meat in a bowl well, first adding baking soda, which is quenched with lemon juice and mineral water. Half of the bone juice and all the other spices, then gradually add the garlic or mujdei respectively the mujdei juice. The mixture is covered and left to cool for a few hours, after which it is removed, and kneaded once more with the rest of the bone juice. The procedure goes faster with an electric dough beater. Refrigerate until the next day. Then the small ones are formed, greased with oil on all sides and left to stand for an hour. Fry over high heat, greasing from time to time with mujdei, so as to catch a round crust around. Turn each tiny three times until fried.

Only mineral water can be taken instead of meat juice. That way the food has fewer calories.

Mititeii are served with fresh buns or slices of bagel, with red cabbage salad, pickles, telemea, olives and mushroom or preferably with mustard.

In 2012, approximately 22,000 tons of mitite were consumed in Romania. Annual sales of small (global) industrial products amount to 50 million euros. [6]

The inclusion of baking soda (E 500), an artificial preservative that has never been authorized for use in meat preparations, led to problems with licensing mitite production in the European Union in 2013, when the European Commission adopted a regulation banning the use of additives in the processing of minced meat. Following the request Romanian Meat Association The Romanian Government initiated a request before the European Commission, in which it requested the taking over of this recipe in the list of traditional recipes. The European Commission approved the request, the recipe for mitites being included in the list of traditional recipes, along with Hamburger and Spanish chorizo ​​sausage. [7] [8] The use of baking soda was then allowed by way of derogation in the case of mitites, after the EC Regulation was amended and published in the Official Journal of the EU on 25 June 2014, which allowed both its local production in Romania without separate local legislation, as well as their export to other European Union countries. [9]


Homemade mititei, fluffy and tasty & # 8211 This is how the real Romanian mititei are made

We start by cutting the beef into cubes. We clean the pork breast slices of mice and bones. We were left with 300 grams of meat after cleaning. We cut the pork breast into pieces and place them next to the beef.

We equip the meat grinder with a fine sieve with smaller holes and pass the meat through it and the garlic cloves.

Crush the spices and put them in the mortar with a pestle (apart from baking soda) and turn them into a powder.

Equip the food processor with the dough kneading hook and transfer the minced meat to its bowl. For a few minutes, we knead the dough small, which we can do manually if we don't have a robot. After kneading, add the spices prepared from the mortar, the baking soda and start the robot again.

At first, the paste will be thick and quite difficult to knead. Gradually add the bone broth or cold water and knead for 7-8 minutes, during which time the paste will become soft and fluffy.

Note: if you think 250-300 ml of bone broth or water is too much, do not put all the liquid.

Transfer the pasta obtained in a clean bowl and cover with plastic wrap. Put the dish in the fridge overnight.

The next day, take the bowl out of the fridge and leave it at room temperature for 30 minutes. After 30 minutes, knead the pasta for 2-3 minutes to aerate the meat. Choose a kitchen bag or bag and cut the corner to 4 cm, then fill with some of the small paste.

On a plastic bottom greased with oil, we draw long lines, not very thin. If we make the little ones very thin, they will dry when fried. Then cut the small ones to a length of 10 cm and grease them with oil. Grease a pan with oil and grease your hands, then transfer the little ones to the pan.

Cover the tray with foil and refrigerate. We put the little ones, directly from the fridge, on the hot grill.


Video: reteta pasta de mici (July 2022).


Comments:

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