100 year old recipe. The secret of the most loved preparation from Romania
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Loading... - paula summer
- 25 Jul 2022
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Although the basic recipe has its origins in the Balkans, coming from Serbia, but with Ottoman influence, but also found in Greece or Turkey, from where it was taken over by Romanian cuisine, today mici are recognized as an independent dish.
A legend says that the mitites were invented in the 19th century one evening at the La Iordachi inn in Bucharest, well known for its sausages, when the kitchen ran out of casings. Proven, they were first offered, in 1902, at the Bucharest restaurant "Caru' cu bere", containing only beef. At that time it was determined that a kilogram of minced meat must contain at least three grams of sodium bicarbonate. However, real legends have been woven around the recipe.
The 100-year - old recipe
The chef's recipe from "Caru' cu bere"
Boil a broth of cow bones with marrow, which drains well, from 500 grams of bones for every kilogram of meat. Spices and seasonings are prepared for each kilogram of meat as follows:
• 8 grams of finely ground fresh pepper
• 12 grams of finely ground dried thyme as fresh as possible
• 4 grams of finely ground allspice
•2 grams of finely ground coriander
• 2 grams of finely crushed Turkish cumin
• 1 gram of finely crushed star anise
• 8 grams of sodium bicarbonate
• 1 teaspoon of lemon juice
• 1 tablespoon of butter
• 1 good head of aromatic garlic and not the hot kind
For quantities greater than five kilograms, one more measure of the mentioned spices will be added for every other five kilograms of meat. Knead the meat in a suitable vessel for an hour, adding the sodium bicarbonate at the beginning, which is extinguished with lemon juice. Add half of the bone broth and all the other spices, except garlic, gradually, evenly and little by little. Read More…
