Mititei Recipe

Wash the beef thoroughly and put it in a meat grinder (on the thinnest grate) to be sure of the quality of the product. It is better to fry the meat two or three times. Transfer the minced meat to a deep bowl. Add salt, ground black pepper and dried savory.

Add baking soda to the minced meat. This is a mandatory ingredient of this sausage — do not be afraid, the taste of soda in the finished dish will not be felt at all, instead the mitite will turn out very juicy. Peel and crush the garlic. Add to the minced meat. Roll over the minced meat and add the broth at the same time. The broth will take so much that the minced meat will not be thin, but will become very soft and sticky. Half a kilogram of minced meat will need about 100 ml of broth (maybe a little more or a little less, depending on the quality of the meat).

Knead the minced meat well for a long time to become plastic. Place the prepared minced meat in the refrigerator (cover the bowl with a membrane) for about two hours. Then remove the minced meat from the refrigerator and form elongated sausage (kebab) shapes of the same size and shape. Make the mittitei formation with sunflower oil with your hands. Fry the mititei on an electric grill or you can use a pan-grill or a regular frying pan with the addition of a little refined sunflower oil to it).

When the mititei is fried on all sides until fully cooked, be sure to bring it hot to the table — straight from the fire! It goes well with spicy sauces, and a fresh vegetable salad is perfect as a garnish. Serve deliciously.