Tender, spiced mici grilled until crisp outside and juicy inside, featuring a blend of beef, pork, and lamb.
# What You’ll Need:
→ Meats
01 - 1.1 lb ground beef (preferably 80/20 lean-to-fat ratio)
02 - 0.66 lb ground pork
03 - 0.44 lb ground lamb (optional but traditional)
→ Aromatics & Spices
04 - 5 cloves garlic, finely minced
05 - 1 ½ tsp smoked paprika
06 - 1 ½ tsp ground black pepper
07 - 1 ½ tsp ground coriander
08 - 1 ½ tsp ground cumin
09 - 1 tsp dried thyme
10 - 1 tsp baking soda
11 - 2 tsp salt
→ Liquids
12 - ⅞ cup cold beef stock or sparkling water
→ Optional
13 - 1 tbsp vegetable oil (for shaping and grilling)
# Step-by-Step Guide:
01 - In a large bowl, combine all ground meats and mix thoroughly.
02 - Incorporate garlic, smoked paprika, black pepper, coriander, cumin, thyme, baking soda, and salt; mix until evenly combined.
03 - Gradually add cold beef stock or sparkling water while kneading the mixture for approximately 5 minutes until sticky and well blended.
04 - Cover the mixture and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
05 - Lightly oil your hands and form the mixture into small, finger-sized cylinders about 3 to 4 inches long and ¾ inch thick.
06 - Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
07 - Grill the mici for 3 to 4 minutes per side, turning to brown all surfaces, until cooked through and crisp outside.
08 - Serve hot, traditionally accompanied by mustard and fresh bread.
