Romanian kabobs, Mititei, by Ahron


I was born in a place called Radauts (Rădăuţi) in Romania .in the last few years I Started cooking Romanian food some the old way some with a twist. This is one of the most popular Romanian grill dishes at my House.


1 kg (2.3 lbs.) ground beef   80:20 (you can do it with pork or veal)

2 tsp salt

1 tsp summer savory

1 tsp baking powder

½ tsp black pepper

5 cloves of crushed garlic

½ cup beef stock

½ cup soda water


Mix well and leave overnight in the fridge. Form into little sausages about 1 to 1 1/2 inches diameter and 4 inches long. Grill or cook your favorite way. Smaller diameter are great for appetizers or larger for sandwiches.


Note: I used half ground beef and half sausage. Not having time to verify the recipe I thought he meant baking soda instead of powder since other recipes I have seen say baking soda. I also cut the liquid in half, thought it was too much. He said he prefers the baking powder that it makes it fluffier and the meat absorbs all the liquid. Next time I will make it his way.


Ahron also said they are usually served with Mujdei, Romanian garlic sauce. It is made from garlic cloves crushed and made into a paste, salt, a little water and sunflower oil and mixed well. A little vinegar or lemon juice can be added for flavor. If you want it more creamy use sour cream instead of water.