Romanian Mititei (Mici)

"These little yummies are THE smell encountered at any Romanian Piatsa (outdoor market). They are the closest thing you find to Romanian street food. They are very flavorful and smell incredibly good while grilling."
photo by sonia264 photo by sonia264
photo by sonia264
photo by Ioan M. photo by Ioan M.
Ready In:




  • Mix all ingredients except soda water and baking soda until well blended.
  • Blend in baking soda.
  • Slowly add soda water a little at a time until well combined. Mixture should be moist but not so much that it cannot hold a shape.
  • Form meat into cylindrical shapes about 2-3 inches long and 1 to 1 1/2 inches in diameter.
  • Grill (or fry but they won't be as tasty) turning every few minutes until cooked through, about 10 minutes depending on your grill).
  • Serve with a light mustard.

Questions & Replies

    • Review photo by Ioan M.


  1. You should use Summer Savory (Cimbru). I know that in many restaurants the menu translates Cimbru as thyme or oregano but some get it right and put the correct translation as Savory. Cimbru is used in a lot of Romanian recipes. Often a 1/4 tsp of coriander and 1/4 tsp. of cumin, plus 1/2 tsp of allspice is added to the mici depending upon the family.
  2. First thing, NO beef bullion in the real street version! Second no Soda Water it's either Apa Plata ( no gas water) or Boresc which is gassy bottled water. Only add paprika if you want the Hungarian version, Romanians don't add paprika but do have lots of garlic and a PINCH of salt Otherwise not a bad recipe - but only grill not fry! For a true authentic flavour
  3. What Cheryl M. said about the Cimbru is 100% correct! Cimbru is a Romanian herb that is used in Mititei, my father is a chef who learned all his culinary skills in Romania and he always used Cimbru in the mititei. To get some of the aromatic flavour of the Cimbru use Thyme and Star Anise as that will give you a very close aromatic flavour of the Cimbru. I never use lamb in my Mititei, I only use pork and beef and never use beef bouillon granules. The rest is close to how a mititei should be done.
  4. I used only beef and lamb total of 2 pounds of meat. Adjusted seasoning but it was way too salty after using only 1/4 cup of boullion
  5. WAAAAAAY too much salt, the beef bullion was not necessary and ruined the regular flavors of the meats. otherwise it would have been great. so when making this, completely skip the bullion.


  1. No boullion no soda water no paprike less salt!


I have lived all over the world and love spending time with grandma's in their kitchens. I now live in remote Alaska and love every minute of it. I am married with two outrageous little girls and I have a catering business on the side. I love to can food (and would love to see more canning recipes) In the summer we make all kinds of smoked and dried salmon. Winters we like to make assorted sausages and jerkys. If it can be pickled, brined brewed or smoked I am all ears!
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