Mititei in Moldavian style – delicious sausages. Homemade mititei Moldavian sausages mititei

Mititei are small sausages that are prepared in Moldova and Romania. They can be baked in the oven or grilled, or even better, on the grill. After all, traditionally this dish is made on the grill of a grater - a roasting pan, reminiscent of a familiar grill. If you know mititei recipes and know how to cook them correctly, you can diversify your home menu and not have to guess what to cook at a picnic if you’re already tired of barbecue.

Cooking features

Sausages made from minced meat can be found not only in Moldavian cuisine. But still, mititei have a unique taste. For this reason, it is impossible to prepare Moldavian mititei if you do not know exactly how they are usually prepared in Moldova or Romania.

The basis for mititei is beef or lamb, which is almost always mixed with pork or lard to add juiciness to the dish. It is not customary to prepare mititei from other types of meat, including poultry.
Mititei is made from finely chopped minced meat. To obtain it, the meat must be minced twice.
The minced meat will taste better if you cook it yourself. It is best if the minced meat consists of at least half pulp and about a quarter or even a third from meat cut from the neck or shank, where there is a lot of coarse connective tissue, which will make the minced meat more viscous. Store-bought minced meat is unlikely to meet these requirements, and you can hardly be sure of the quality of the ingredients used to prepare it.
The viscosity of minced meat can be increased by adding starch. It is customary to infuse the minced meat in a cool place for 24 hours, after cutting it into pieces approximately the same size as for shish kebab, that is, 4–5 cm. Thanks to this, the minced meat is not watery.
The minced meat for mititei is not just kneaded, but also beaten by throwing it on the board. This is done so that the minced meat is dense and holds its shape well.
Mitya should be small in length - 8–10 cm, their width is usually 2 cm.
The grate on which the mititei will be fried must be greased with vegetable oil or lard so that the sausages do not burn.
If you fry mititei in the oven, place a baking sheet under the grill and pour a little water into it. Firstly, it will protect your oven from contamination. Secondly, thanks to this, the mititei will turn out more juicy. When frying Moldovan sausages on the grill, they need to be sprinkled with clean water more often. The goal is the same - to make the sausages juicy.

Mititei is served with hominy, green peas or stewed green beans. A salad of fresh vegetables goes well with them. In winter, it can be replaced with pickles.

Mititei in Moldavian

beef – 0.9 kg;
lard – 100 g;
garlic – 5 cloves;
water – 100 ml;
celery greens – 50 g;
salt, black and red pepper - to taste.

Cooking method:

Wash the meat. Dry it with paper napkins. Remove film and tendons. Cut the pulp into pieces of 50 g. Place them in a bowl, sprinkle with salt. Cover with a cloth and store in a cool place for a day. If you don't have a lot of time or don't want to put off cooking Moldavian sausages until the next day, keep the meat in a cool place for at least 2-3 hours.
Scroll the meat through a meat grinder, then turn the minced meat itself through it.
Pass the garlic through a special press. Add it to the minced meat along with the spices. Place celery finely chopped with a knife here.
Grind the lard using a blender or the same meat grinder. Set aside a spoonful of chopped lard, put the rest in a bowl with minced meat and mix.
Add water and mix everything with your hands. After kneading the minced meat well, beat it on a cutting board.
Put the minced meat back in a cool place and leave for 3-4 hours, if you are not in too much of a hurry. If necessary, this time can be reduced to one and a half hours.
After moistening your hands with vegetable oil to prevent the minced meat from sticking to them, form it into sausages 8–10 cm long and about 2 cm wide. Temporarily place the sausages on oil-soaked parchment.
Grease the grate with lard and place the mititei on it.
Fry on the grill or in the oven. If you are preparing mititei in the oven, preheat it to 200 degrees and bake them in it for half an hour. On the grill they will fry three times faster.

In order to prepare mititei according to the classic Moldavian recipe, you need to be patient and strictly follow the technology. If you skip even one step or slightly change the technology, the dish may not turn out the way you want it to be. For example, the minced meat may not be dense and viscous enough, causing the mititei to fall apart and not look appetizing. But if everything is done correctly, you can be proud of your culinary masterpiece and will listen to countless compliments from guests and household members for a long time.

Mititei with mujdey sauce

minced beef – 1 kg;
lard – 0.3 kg;
meat broth - 0.4 l;
soda – 10 g;
cumin – 20 g;
thyme, dried basil, salt, pepper - to taste;
garlic – 1 head;
fresh parsley – 50 g;
vegetable oil - how much will be needed;
ground paprika – 5 g;
walnut kernels – 50 g.

Cooking method:

Grind the lard using a meat grinder or blender, mix it with minced beef.
Add salt, pepper, dried basil and thyme, cumin. Stir.
Pour 100 ml of broth to prepare the sauce. Pour soda into the rest of the broth and stir.
Pour the broth into the minced meat in small portions, stir it, then knead it with your hands and beat it on a cutting board.
Place the minced meat in the refrigerator for 3-4 hours.
Finely chop the garlic.
Break the walnut kernels into small pieces.
Place the garlic and nuts in a mortar. Add salt and paprika to them. Give everything a good shake.
Dilute with two tablespoons of butter and broth. Add finely chopped parsley and stir. You will get mujdei sauce, which in Moldavian cuisine is served with both meat and fish dishes. It is believed that it fits especially well with mitites.
Remove the minced meat from the refrigerator. Make small sausages out of it. If desired, you can use the appropriate meat grinder function, but this is not necessary.
Grease a grill pan with vegetable oil and heat it. Place the sausages in the pan and brown them on all sides over medium heat. This will take you 2-3 minutes.
Transfer the mititei to a greased baking sheet and place in an oven preheated to 200 degrees for 20 minutes.

Serve the mititei hot with mujdey sauce.

Homemade mititei

pork – 0.5 kg;
beef – 0.5 kg;
milk – 0.2 l;
potato starch – 40 g;
onions – 150 g;
garlic – 7 cloves;
black peppercorns – 10 pcs.;
bay leaf – 3 pcs.;
soda - a pinch;
salt, black and red ground pepper - to taste;
vegetable oil - how much will be needed.

Cooking method:

Wash pork and beef. Blot them with napkins and cut them into pieces. Grind through a meat grinder using a large-hole attachment.
Pass the garlic through a press and combine with the minced meat.
Salt and pepper the minced meat.
Mix milk with soda and starch. Pour into the minced meat and knead it well with your hands.
Place the minced meat on film, cover with another layer of film, lightly beat through it and put in the refrigerator for 2-3 hours.
Form the minced meat into dense sausages and fry them for a minute on each side in boiling oil.
Transfer the mititei to a saucepan or thick-bottomed pan.
Peel and cut the onion into not too small rings or half rings. Sprinkle it on top of the sausages.
Top the sausages with fox bay and peppercorns. Fill them with water and simmer over low heat for 30 minutes.

Home-style mititei always turn out juicy and aromatic, they go well with any side dish.

Mititei is one of the best dishes of Moldovan cuisine, deserving the attention of housewives all over the world. These tasty and satisfying sausages are prepared without much effort and do not require high culinary skills. At the same time, they look extremely appetizing. They can be served with any side dish or without it at all, with traditional Moldavian sauce or regular ketchup, with pickles and fresh vegetables. We can safely say that Moldavian mititei is an almost universal dish that is pleasant to eat at any time of the year.

Mititei are representatives of Moldavian cuisine. They are very popular there and are prepared both at home and at picnics. The recipe for mititeev is known in every home there, and restaurants do not refuse these sausages. Yes, these are exactly these Moldovan homemade sausages. They are prepared from beef and/or pork, lamb mince with spices, without casing and are somewhat similar to kebabs. As a rule, Moldovan mititei are fried on a grater (a roasting pan with a grate), but in an apartment they can be fried in a frying pan or baked in the oven.

Our recipe for Moldavian mititeev is adapted for cooking them in an apartment, but they can also be fried outside on a fire.

Categories:
Preparation time: 2 hours 15 minutes
Cooking time: 20 minutes
Total time: 2 hours 35 minutes
Exit: 4 servings

Recipe Ingredients:

Beef and pork (minced meat) – 300 g
Ground black pepper
Paprika
Baking soda - a pinch
Starch – 1.5 tbsp. l.
Mineral water (milk) – 1/4 tbsp.
Garlic – 7 cloves
Chumbur (thyme) – ½ tsp.
Vegetable oil

How to prepare Moldovan mitetei:

Place peeled and squeezed garlic into the pre-prepared and twice twisted minced meat.

Now add mineral water, starch and baking soda to the minced meat. Knead the minced meat, then beat it well, cover with film and put the minced meat in the cold for 2 hours. So that he could brew there and get nourished.

We form sausages from minced meat. Mititei are small sausages, no more than 10-12 cm. We will shape them using a meat grinder and a sausage attachment. If you don’t have a sausage attachment, it doesn’t matter, you can form them by hand. Only your hands must first be lubricated with vegetable oil.

Mititei is a traditional dish of Moldovan and Romanian cuisine. They resemble small fried sausages without the casing. And they are fried on a grater or on the grill.
I prepared them using a simpler method, adapted to home conditions, and the result was amazing - the mititei turned out incredibly tasty, juicy, aromatic, and scattered in a matter of minutes! (I did just a little to try and regretted it!).

Grind fresh meat 2 times in a meat grinder. (Moreover, to make the sausages more tender, we use a fine wire rack). Add a pinch of soda, 1.5-2 tbsp. l. starch, salt, chopped garlic. Mix everything well, gradually adding milk. Cover the finished minced meat with film and put it in the refrigerator for 2 hours.

You can make mititei using a meat grinder and a special attachment for homemade sausages, or you can simply use your hands: grease your hands with vegetable oil and roll them into sausages like these:

Fry the mititei in vegetable oil on all sides until golden brown:

We put the mititei in a saucepan or cauldron, put onion on top, cut into rings, bay leaf, peppercorns and pour boiling water over everything. Add salt to taste and simmer for about 30 minutes over low heat.

Our meetings are ready! And the aroma! Best served immediately, hot! With potatoes, vegetables, green peas - to your taste!

Bon appetit!
And in the spring I’ll still try it on the grill!

Fried meat sausages are very tasty mititei! You can prepare this dish of Moldovan cuisine from pork and beef at home.

Mititei is a masterpiece of Moldovan and Romanian cuisine. They are fried in a frying pan or on the grill. This is one of the recipes adapted to home conditions.

Pork (neck) – 700 g
Beef (lean) - 300 g
Salt - 1-2 teaspoons
Pepper - 1 pinch
Soda - 0.5 teaspoon
Starch - 2 tbsp. spoons
Milk - 0.5-1 glass
Garlic - 4-6 cloves
Onions - 1 pc.
Bay leaf - 2-3 pcs.
Peppercorns - 10-12 pcs.
Vegetable oil - 30 g

How to prepare mititei: wash and dry the meat, cut into pieces.

Pass the meat for the mitites through a meat grinder twice.

Peel the garlic and chop finely.

Add a pinch of soda to the minced meat, 2 tbsp. spoons of starch and chopped garlic. Mix well.

Add salt and pepper to taste. Mix.

Gradually adding milk, knead the minced meat. Beat it, wrap it in film and put it in the refrigerator for a couple of hours.

Form the minced meat into small sausages, about 2.5 cm thick and about 6-7 cm long. Heat a frying pan, pour in vegetable oil. Place the mititei in hot oil.

Fry the mititei over high heat on all sides until golden brown. At the same time, boil the kettle.

Place the sausages in the cauldron.

Peel, wash and cut the onion into half rings.

Place onion, peppercorns and bay leaf on top of the mititei.

Pour boiling water over the sausages, salt the water to taste. Close the lid. Place the mititei in the oven on the middle shelf for 30 minutes at 180 degrees.

The mititei are ready in the oven. Serve with your favorite side dish. Bon appetit!

Recipe 2, step by step: mititei in Moldavian style

Mititei is a traditional dish of Moldovan and Romanian cuisine. They resemble small fried sausages without the casing. And they are fried on a grater or on the grill.

I prepared them using a simpler method, adapted to home conditions, and the result was amazing - the mititei turned out incredibly tasty, juicy, aromatic, and scattered in a matter of minutes!

Pork – 700g
Beef – 300g
Salt to taste
Ground black pepper - to taste
Peppercorns – 10 pcs
Soda - ¼ tsp
Starch - 1.5-2 tbsp. l.
Milk - about 1 cup
Onions - 1 pc.
Bay leaf - 2-3 pcs.
Garlic - 1 head (to taste)

Grind fresh meat 2 times in a meat grinder. (To make the sausages more tender, we use a fine wire rack). Add a pinch of soda, 1.5-2 tbsp. l. starch, salt, chopped garlic. Mix everything well, gradually adding milk. Cover the finished minced meat with film and put it in the refrigerator for 2 hours.

You can make mititei using a meat grinder and a special attachment for homemade sausages, or you can simply use your hands: grease your hands with vegetable oil and roll them into sausages like these:

Fry the mititei in vegetable oil on all sides until golden brown:

We put the mititei in a saucepan or cauldron, put onion on top, cut into rings, bay leaf, peppercorns and pour boiling water over everything. Salt to taste and simmer for about 30 minutes over low heat.

Our meetings are ready! And the aroma! Best served immediately, hot! With potatoes, vegetables, green peas - to your taste!

Bon appetit! And in the spring I’ll still try it on the grill!

Recipe 3: Moldavian mititei (step by step)

Mititei are spicy meat round sausages with an incomparable aroma that dried thyme gives them. They are so spicy and tasty that you want to eat everything at once - it’s impossible to stop! For spicy lovers, these sausages can include not only onions and garlic, but also ground red hot pepper and chili peppers.

Mititei is a dish of Romanian and Moldavian cuisine and it is in these countries that they are prepared the most deliciously. But you can also make great mititei at home if you follow the recipe described below.

300g ground beef or beef tenderloin
2 slices of bread
50-60 ml milk
1 onion
3-4 cloves of garlic
0.5 tsp. salt
1.5 tsp. dried thyme (thyme)
100-150 ml vegetable oil

First of all, soak the bread in milk. This is done so that the mititei turn out juicy. Instead of bread in milk, you can add 50 g of lard - it also adds juiciness to dry minced beef.

Grind ground beef or tenderloin through a meat grinder. Skip the bread and milk next. Behind them are peeled onions and garlic cloves.

Add salt and dried thyme to the minced meat. If you don’t like large dried herbs, then chop them between your palms and add them to the minced meat. If you wish, you can add ground black pepper, crushed chili pepper or red hot pepper (seasoning) at this stage.

Mix all the minced meat thoroughly and, after lifting it with your hand several times, throw it back into the container. This way the minced meat is beaten, adheres more tightly and all the air bubbles come out of it.

Screw a special attachment for mitites onto the meat grinder and pass the minced meat through it again, forming small round sausages. If you don't have an attachment, form the sausages by hand. Place them on a floured board.

Heat vegetable oil in a frying pan and place sausages in it. Leave a little space between them so that you can easily turn them over later. Fry over medium heat for about 2-3 minutes and flip to the other side. Fry for the same amount of time and place on a plate, adding a new portion of mititei to the pan. In general, the most delicious mititei are made on the grill!

Serve hot sausages with any side dish.

Recipe 4: fragrant mititea sausages

Mititei - sausages made from minced pork and beef with the addition of lard. In the original they are cooked over an open fire, but at home an excellent result can be achieved by frying them in a convection oven or in an oven with the appropriate mode.

Mixed minced meat - 800 g
Lard - 50 g
Broth - 0.5 tbsp
Paprika - 1 tsp
Coriander - 1 tsp
Sea salt, pepper - to taste
Soda - 0.5 tsp
Garlic - 6-7 teeth
Vegetable oil - 1 tbsp

Chop the minced meat together with lard in a food processor. The same step is required if the meat is taken in pieces and not in minced form.

Add garlic to the food processor bowl. Chop.

Add baking soda, pepper and coarse salt. Mix.

Add broth, coriander and sweet paprika. Stir.

Beat the finished minced meat with spices: form a lump and throw it into a plate. Cover with film and place in the refrigerator for 2 hours.

After this time, form sausages from the minced meat, moistening your hands with vegetable oil.

Bake in the “grill” mode in the oven on a greased mititei grill for 15 minutes at 200 degrees until crusty, and then another 20 minutes at 170 degrees. Be sure to place a baking sheet under the wire rack, as a large amount of juice will form. You can bake mititei in the usual mode (top-bottom heating). Meat goes perfectly with the Moldovan garlic-based sauce “Mujei”.

Recipe 5: how to cook mititei

Among the dishes of traditional Moldavian cuisine, there are many recipes with elements of Turkish, Romanian, Greek, Russian and Ukrainian cuisine. Mititei is one of these savory dishes. It consists of small sausages made from beef, lamb or pork meat cooked on the grill (gratare). Not every modern apartment or house is equipped with such equipment, so you have an excellent opportunity to familiarize yourself with and put into practice the version of the Moldavian mititei recipe that suits your home conditions.

Minced pork 300 grams
Minced beef 700 grams
Onion 1 piece
Garlic 6–8 cloves
Ground black pepper ¼ teaspoon
Soda on the tip of a knife
Cold mineral water 3 tablespoons
Sunflower oil 2–3 tablespoons
For serving: to taste
Onion 1 piece
Canned green peas 1 can
Tomato juice 1 glass per serving or adjika - half a glass per serving

To avoid fussing for a long time, you can buy already seasoned and mixed minced meat, but to be on the safe side, it is best to prepare it yourself. To begin, peel the garlic cloves, wash them, crush them in a saucer using a garlic press, peel the onion, wash, and chop it finely on a cutting board. Then combine the minced pork and beef, salt and pepper, add soda on the tip of a knife, garlic and onion, stir for about 5 minutes, adding mineral water. Place the minced meat in the refrigerator for 10-15 minutes.

While the minced meat is cooling, cut the plastic bottle in half with scissors to make a funnel. Divide the chilled minced meat into equal parts - each the size of a palm. Next, put it in a funnel, push it through the neck with your fingers onto a cutting board or large plate. Try to ensure that the thickness of the sausages is uniform (otherwise they may fall apart during frying), and the length is 10 - 12 cm.

Heat a frying pan over medium heat, add oil, wait until the oil becomes warm. Over high heat, fry the sausages on all sides, turning over to form a crust, then reduce the heat and fry until cooked (15-20 minutes).

The unusual taste of mititei goes well with pickled, stewed or fresh vegetables. We advise you to serve the dish with tomato juice, canned green peas and onions. Cut the peeled and washed onion into rings or half rings, open the green peas with a can opener. Place 2 mititei on a serving plate, add 2-3 tablespoons of green peas, pour adjika over them, or serve a glass of tomato juice instead. Enjoy your meal!

Recipe 6: homemade mititei (with photo)

Mititei in Moldavian– a traditional dish of Moldavian and Romanian cuisine. Moreover, it is believed that Romanian mititei differ from Moldavian ones in having a sharper taste, due to the abundant addition of spices and seasonings. Mititei are grilled sausages made from ground beef or lamb seasoned with a lot of spices.

In public catering places, mititee is fried on a grater - a special grill over an open fire; at home, an ordinary grill pan will be enough to prepare them, although in this case, you will not be able to get the characteristic smoky smell. In its composition and preparation technology, mititei are very similar to Turkish lula kebab.

Unlike lula kebab, soda and cream must be added to mititei. The first ingredient adds fluffiness, while the second makes Moldavian sausages juicy.

Moldavian-style mititei, a step-by-step recipe with photos of which I want to offer you, will be cooked in a frying pan, or you can lay them out on a baking sheet in the form of a lattice and bake them in the oven.

Beef - 700-800 gr.,
Lard - 200 gr.,
Garlic - 2 cloves,
Onions - 1 pc.,
Spices: Provençal herbs, thyme, black pepper, turmeric,
Salt - to taste
Soda - half a teaspoon,
Cream - 4 tbsp. spoons,
Corn starch - 1 teaspoon,
Fresh herbs for serving,
Sunflower oil for frying.

After all the ingredients are prepared, you can begin preparing the Moldavian mititei. Rinse a piece of beef tenderloin without veins and cut into pieces.

Peel the onion. Cut it into several pieces. Peel the garlic cloves and remove the skin from the lard.

Pass the beef pieces through a meat grinder.

Follow the meat with the onion, lard and garlic.

Combine the main ingredients for the mititei in one bowl.

To make Moldavian sausages more juicy, since beef is considered a dry and bland meat, add cream to the minced meat for mititei. If there is no cream, replace it with yogurt, sour cream or milk.

Add spices and salt. Spices include coriander, ground black pepper and Provençal herbs - dried savory, basil, thyme.

Pour soda into the minced meat for mititei in Moldavian style at the tip of a teaspoon. Thanks to the baking soda, the mititei will become more fluffy during frying. Moreover, you can’t feel the soda at all in the finished product and you shouldn’t be afraid to add it to the minced meat.

All that remains is to add starch. It is advisable to use cornstarch, but if you don't have it, substitute potato starch. Since eggs are not used in minced meat for mititei, starch will give it some viscosity and the meat sausages will keep their shape perfectly during frying.

Knead the minced meat for mititei well with your hands for 5-6 minutes.

The longer the minced meat is kneaded, the denser and more viscous it will become. While kneading the minced meat, it is allowed to beat it against the bottom and walls of the plate. The finished minced beef for Moldavian sausages now needs to be sent to a cold place (in the refrigerator) for 5-6 hours, ideally, or at least 1-2 hours. That is why it is cooked in the evening, and mititei is fried early in the morning. Now that the minced meat has brewed, you can start sculpting the mititei.

You can shape the mititeem either with your hands or with the help of a special attachment for a meat grinder in the form of a tube for making homemade sausage. In my opinion, it’s easier to mold them by hand. Wet your hands with water. Take some minced meat and with wet hands roll it into sausages 8-9 cm long and 2 cm thick. Now heat the grill pan with a small amount of sunflower oil.

Place the finished Moldavian-style mititee in a frying pan. After one side of the mititei is fried, turn them over with a spatula. Fry this side too until golden brown.

Place the finished Moldavian beef mititei on a plate covered with napkins. After 2-3 minutes, when they give up excess fat, transfer them to a plate with vegetables. Enjoy your meal. I will be glad if you liked this recipe for mititeev and find it useful.

Recipe 7: how to make Moldavian sausages

Mititei are small sausages without casing, a traditional dish of Moldavian cuisine. These sausages can simply be fried in a frying pan or grill; I prepared them in a slightly different way, stewing them with onions, peppers and bay leaves. The results were very juicy, aromatic and tasty sausages. They are a great addition to any side dish.

600g lean pork.
300g beef.
2 tbsp. starch.
4-5 cloves of garlic.
0.5 cups of milk (maybe a little more).
Soda on the tip of a knife.
Salt and ground black pepper to taste.
Seasoning for pork to taste.
1 onion.
A handful of black peppercorns.
A few bay leaves.
Vegetable oil for frying.

Slice beef and pork.

We pass it in a meat grinder through the finest sausage rack.

Salt and pepper to taste, add starch, soda, seasoning, squeeze out the garlic.

Mix the minced meat gradually adding milk. Cover the minced meat tightly and put it in the refrigerator for 1 hour.

We form thin sausages, it is better to do this in a meat grinder through a sausage attachment.

Fry the sausages in vegetable oil at high temperature on both sides.

Step 1: Season the minced meat.

Step 2: Form the sausages.

Step 3: Fry the mititei.

Step 4: Serve the mititei.

There is another way in which you can form sausages: to do this, lightly moisten your hands with oil or water (so that the minced meat does not stick to your hands) and use cling film to form the sausages.

If the onions turned out to be very “evil”, their bitterness can be removed in this way: put the chopped rings in a deep plate or bowl, pour 6% edible vinegar over them for 10 minutes. This will help get rid of not only bitterness, but also give an unusual piquant taste.

Mititei will be much juicier if you grind the minced meat in a meat grinder 2-3 more times before cooking.

Cooking features

Mititei in Moldavian

Mititei with mujdey sauce

Homemade mititei

Recipe Ingredients:

How to prepare Moldovan mitetei:

Recipe 2, step by step: mititei in Moldavian style

Recipe 3: Moldavian mititei (step by step)

Recipe 4: fragrant mititea sausages

Recipe 5: how to cook mititei

Recipe 6: homemade mititei (with photo)

Recipe 7: how to make Moldavian sausages

Step 1: Season the minced meat.

Step 2: Form the sausages.

Step 3: Fry the mititei.

Step 4: Serve the mititei.

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