Mititeli is a traditional Moldovan and Romanian dish made from beef and / or mutton minced meat, like kebab . They look like small sausages, only without shell.
How to cook Miteti - Moldovan small sausages?
Mithets usually fry on gratin (brazier with bars), in conditions of an apartment they can be cooked in a pan or baked in the oven. In order not to disintegrate during the preparation of mite, minced meat should be allowed to stand for a while at room temperature and carefully knocked out about the table several times.
To ground meat, usually add ground black pepper, sometimes some other spices and salt.
Mitites in Moldovan home - recipe
We choose high-quality fresh meat, best of all, the tenderloin from young animals (ready-made stuffing is undesirable).
Ingredients:
- lean meat (beef 60% + lamb 40%) - 1 kg;
- spices ground (pepper black, nutmeg grated, cloves, coriander);
- pork fat;
For sauce:
- tomato paste without additional preservatives - 3 tbsp. spoons;
- garlic - 3 cloves;
- hot red pepper.
Preparation
First, minced meat: let's go through the meat grinder twice, half with a medium nozzle, the other with a shallow one, using this technique, we will achieve a non-uniform texture of minced meat, more convenient for cooking. Mince slightly podsalivaem, add spices and mix thoroughly (you can mixer). Be sure to beat the mince on the table and leave in a bowl under the lid for an hour or two at room temperature. Repeat the cycle 3-4 times. It would be nice to do all this from the evening, then at night put a bowl of minced meat in the refrigerator (not in the freezer compartment, of course). In the morning, once again beat the stuffing and knead. With this approach, the mitites will turn out to be especially tender, and they will not break during cooking. If the stuffing turned dryish, add a little water or meat broth, (eggs, starch, flour, milk and other similar components in no case add).
How to make Moldovan Mitites?
With wet hands, we form from a minced product of cylindrical shape, like sausages, from the ends we carefully round. Approximate dimensions of the product: length - 8-10 cm, diameter - about 2 cm.
We spread the mite on the plaque and go to the courtyard to fry on the grate (burnt fruit coals, in general, like a shish kebab). In the process of frying the mitites, turn them with forceps.
And if we live in a multi-storey building?
A very convenient grill-gas device or a more modern device - aerogril.
In the simplest version, fry mite in a frying pan, it is especially convenient on a grill with a ribbed bottom, use for this purpose the overturned pork or chicken fat. Of course, in this case, the dish will get a little more caloric.
Or you can bake mite in the oven.
First, plentifully grease the heated baking sheet or mold with a slice of fat, then spread the mite and
To miteyah must submit a sauce: we plant 3 tablespoons of tomato in boiled water, add the chopped garlic and season with hot red pepper. Sausages are good to serve with stewed young beans or canned young peas, with hominy, with boiled chickpeas, with rice or boiled potatoes. It's also good to serve fresh vegetables or gievec, plain cakes and Moldovan red table wine or divina (local grape brandy).