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Mititei - Small house

Mititei - Small house

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Put the minced meat with a teaspoon of paprika in the robot bowl.

Knead for 5 minutes with the kneading hook.

Add the baking soda, thyme, crushed garlic, salt and pepper.

Knead with the robot for about 5 minutes. We stop from time to time and bring the meat from the edges to the middle.

Add the warm water gradually and continue to knead with the help of the robot - medium speed.

When we finished the water, we raised the speed a bit and continued to knead for about 10 minutes. Check for salt.

We then press it well with our hand to remove the air gaps.

Cover and let cool for 2-3 hours.

We start to form the little ones by hand with cold water (you can freeze some). Heat the grill well.

Put the little ones and let them brown. We turn them on each side. The little ones must be well browned on the outside and juicy on the inside.

Serve hot with french fries and mustard.

A delicacy ............ a salad with it is also welcome ...

Good appetite !!!!!!!


  • 400 g pork tenderloin
  • 400 g of stuffed beef
  • 200 g of lamb
  • 1 head of garlic
  • 1 + 1/4 teaspoon salt
  • 1 teaspoon ground pepper
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 200 ml beef soup
  • 50 ml of mineral water
  • 1 teaspoon baking soda

Pasta preparation time: 20 minutes

Short cooking time: 20 minutes

Small pasta

  • Ingredient:
  • 1 kilogram of beef
  • salt
  • pepper
  • mineral water
  • dried thyme
  • garlic
  • mustard

Method of preparation:

Let the beef cut into pieces for 1-2 hours in cold water to let the blood out of it. Put it through the mincer, add salt, pepper, garlic and dried thyme, 1.5 cup of mineral water and 1.5 teaspoon of baking soda. Mix well until you get the meat seasoned to your taste. Leave the meat in a bowl to keep cold for 1 day in the refrigerator. You will notice that the meat will get a darker color because it has penetrated with all the ingredients.
Take it from the meat paste and make small ones that must be longer because when they are fried, they tighten. It is shaped to be suitable in thickness to be fried inside.

The original recipe for small. How little ones were made 100 years ago!

The original recipe for small & # 8211 We present you the oldest small recipe known to the people. Although, from one area to another, the ingredients may vary a little, what we will illustrate here is the Romanian recipe for the healthy and tasty little ones that our ancestors once prepared.

The preparation of the composition takes a maximum of 35-40 minutes, and the cooking of the little ones takes about 30 minutes.

Necessary ingredients:

- 1 kilogram of minced meat (mixture of pork and beef)

- 250 ml of beef bone stew

- a teaspoon of baking soda

- spices to taste (salt, pepper, thyme, paprika)

Method of preparation

- Although you will use minced meat from the very beginning, our advice is to give it one more time through the mincer or through the food processor. It is an important step to obtain a pasta that is as soft and homogeneous as possible. Gradually pour the bone broth, stirring constantly. Basically knead them in the same way as breadcrumbs, until the meat is homogenous with the stew.

- Add the desired spices and mix the meat paste vigorously, then add the crushed garlic beforehand, and mix the preparation once more. Baking soda should only be added at the end. You can also taste the mixture, if you want, to make sure it is spicy enough.

- We have reached the most important step for obtaining really tasty little ones! The secret is not to put the little ones on the grill right away! Cut or shape them into rolls and keep the small ones in the fridge for 5 to 10 hours so that the spices leave their aroma well.

- To make sure that the little ones come out crispy on the outside, but tender and juicy on the inside, brown them only when the grill is well heated. Fry the little ones for 2-3 minutes on each side, then let them roast for a maximum of 7-8 minutes so that they don't burn!

To make sure they are penetrated, "beat" them on the grill with a fork, and if they "jump", it means that they are just right to be removed from the grill.

  • 1 kg minced meat (beef and pork)
  • 6-7 cloves of garlic
  • 1 teaspoon baking soda
  • 1/2 teaspoon pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon corn
  • 1/2 teaspoon ground coriander (optional)
  • 1 teaspoon salt
  • 250-300 ml bone (or vegetable) soup

In a bowl put the minced meat, salt, baking soda with a few tablespoons of mineral water, crushed garlic and spices.

Then start kneading by adding bone broth, little by little until the composition looks like this.

It is preferable to prepare the meat the day before, so the little ones will be much tastier. The next day we take the composition and form mititeii.

Grilling is always the task of the husband who is great, and the little ones always come out very delicious.

Serve hot, obviously with mustard, more or less, according to taste! Good job and good appetite!

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Small homemade - the recipe for fluffy little ones!

The little ones differ from the meatballs not only in shape but also in content. Baking soda must be added to the mince, due to which the mitites are fragile and fluffy.


- 500 gr of minced meat (beef + pork)

- 1/3 teaspoon baking soda

- 2-3 tablespoons of cream for cooking or milk


1. In the bowl of minced meat, add salt, baking soda, starch and black pepper.

2. Chop the garlic and add it to the mince.

3. Pour the milk or cream for cooking and mix the ingredients very well.

4. The mince must be kneaded very well. We put it in a plastic bag and beat it well for 5-10 minutes.

Advice. If you have enough time, you can refrigerate the meat for 1 hour.

5. Take about 40-50 g of mince and form the little ones with wet hands. From this amount of ingredients you get 10-12 mititei.

6. Heat the pan well with oil and fry the small ones on all sides, until they are browned, necessarily over medium heat and under the lid.

Cooking cream makes the little ones juicy, and the starch keeps them in shape and keeps the juice inside. We confidently recommend you to try this delicious and simple recipe!

Natural spices for small homemade pasta

Natural spices for small homemade pasta, fragrant mititei. What spices are put in small? How to make small homemade pasta with homemade spice mixture? How much baking soda is put in the mititei? Recipe for a mix of homemade spices ground in a mortar and pestle. How much salt do we put in 1 kg of small meat? What meat do we use when we are small and how do we portion and shape them?

The small pasta is usually seasoned with salt, pepper, thyme, coriander, allspice, garlic, paprika and cumin. You can make a natural homemade spice by grinding these spices mentioned above (without garlic and baking soda) and keep it in a tightly closed box.

When you decide to make small homemade, you already have the mixture of natural spices ready. Of course, the little ones are made from meat that we chop at home, not from minced meat to buy. The most common meat mix is ​​beef but pork is traditionally made small with mutton. Not everyone eats sheep so the recipe can be adapted. See the recipe here of small (tiny) fluffy house explained step by step.

Keep in mind that baby pasta needs 24 hours of & # 8222 maturation & # 8221 in the fridge so you had to plan everything in advance.

Natural spice mixture for small, small, small paste

The little ones came to the Kingdom on the Turkish chain and then they became beloved all over the country. It is normal for the mix of homemade spices for children to be oriental in color and to contain enibahar and coriander in addition to thyme, garlic or cumin. Sweet paprika is optional but it gives a pleasant color to small pasta. But you can juggle these flavors depending on your taste and preferences.

The amount of salt also depends on how salty the bone broth you use to make small pasta. If you put cold water then you will have to increase the degree of salting a little more.

I give you the indicative quantities of natural homemade spices for 1 kg of minced meat (small pasta). You can multiply these quantities according to your needs.

The little recipe from Cocoșatu '- how the legend started

The recipe for children from Cocoșatu 'is making waves among the clients from Bucharest but also from other parts who come to stop only for a few hours on the lands of the Capital.

The legend about the Cocoșatu 'Children's Recipe was born in 2006, with the establishment of the Romanian restaurant, which is rather a covered terrace.

In a very short time, the terrace gained its fame for its tasty mitites and for the chef, Nea Sandu, who would hold the secret from the Cocoșatu 'children's recipe.

Rumors claim that Nea Sandu was paid in the good old days with 2500 euros per month to keep the secret about the recipe for children from Cocoșatu '.

Although many old recipes for mititei have been preserved, two are, I think, the closest to the essence of this specific Romanian dish.

Mitites were a democratic snack, enjoyed by both the common people and the elite of society, who sometimes soaked them directly in champagne. This happened both at Capșa and at the bodega of the Armenian Mardan Kosman, approximately on the site of the current hall of the Tănase Theater.

„The recipe for mititei from the CARUL CU BERE Restaurant. Bucharest, June 16, 1920 Honored Officer! Because every visit of your Majesty, as 20 years ago those of your Majesty's father, together with the honest Conu Iancu Caragiale is, in addition to honor, a special event for our place, I want to give my turn to chivalry, sharing at the wish of your honored wife, Mrs. Măriuţa Baciu, the recipe for the preparation of our little ones, who, as you well know, are the most praised in all of Bucharest. Thus, I show confidence in your Majesty not to betray in any way the secret of our delicious mititai, a secret that I in turn received from the great Master Gastronomist Mr. Tică Preoteanu, my predecessor in the management of the Carului kitchen. I address the same prayer to your honored wife, Mrs. Mariuta, the most perfect hostess I am glad to have known. The perfection of the dinner evenings in the house of your Lords, to which, thank God, I was invited, determined my decision to divulge to you the secret of the most precious culinary preparation that honors our name in the capital, in the whole country and abroad.

Mititeii are a culinary product made of beef, in a finished state of seven to eight centimeters and a thickness of about three centimeters, which are served either as a snack between meals with a pint of beer, or as an entrée, or as a dish. stand-alone food. They originate in the Balkans, coming from Serbia, but they are also found in Greece and Turkey, where they were taken over by Romanian cuisine. As the name suggests, they are small rolls, being also called: small, in the Kingdom, made of meat with spices, meant to delight the taste of diners. Serve only freshly fried on a grill, either with cutlery or toothpicks in the form of snacks. Take the beef from the neck, without removing the fat, and pass it through the machine twice, in order to grind it as well and as evenly as possible. If the meat is too weak, add some cow's fat or, in its absence, even sheep's fat, about 100 to 150 grams per kilogram of meat weighed. Under no circumstances should bacon, ribs or pork be taken, which only spoil the taste and take away from the wonderful flavors of the little ones.

Boil a bone marrow juice with bone marrow, which is well reduced, from 500 grams of bones per kilogram of meat. Prepare for each kilogram of meat spices and condiments as follows:
8 grams of finely ground pepper
• 12 grams of dried thyme as fresh as possible, finely ground
• 4 grams of finely ground enibahar • 2 grams of finely ground coriander
• 2 grams of finely ground Turkish cumin • 1 gram of finely ground star anise
• 8 grams of baking soda
• 1 teaspoon of lemon juice
• 1 tablespoon of oil
• 1 good head of flavored garlic and not hot

For quantities greater than five kilograms, one more measure of the above-mentioned spices shall be added for each other five kilograms of meat. Knead the meat in a saucepan for an hour, first adding the baking soda, which is quenched with lemon juice. Half of the bone juice and all the other spices, except the garlic, are added gradually, evenly and little by little. The mixture is covered and put on the glacier for a day and a night, after which it is removed, left to cool for a few hours and kneaded once more for half an hour with the rest of the soaked bone juice. Make a clove of garlic with lukewarm water from one head for each kilogram of meat, which is left to simmer for half an hour. Squeeze the garlic juice into a gauze, add the juice juice and knead the mixture once more for a quarter of an hour.

It is returned to the glacier until the next day. For three hours before frying and serving the crumbs, remove the mixture from the glacier, to heat and soak after three hours or when the mixture is defrosted, the crumbs are formed as a finger long and as thick as two fingers. , grease it with oil on all sides and at the ends and let it sit for an hour. They are fried on a hot embers of wood or charcoal, greasing them from time to time with mujdei, so as to catch a reddish crust all around. Our barbecues turn each tiny one only three times until it is fried. When fried, the little ones will decrease a little, hence their name, or the name of the little ones. Do not allow it to penetrate so that the juice containing the flavor of the spices does not dry out. If they are fried over too low a fire, the mitites fall too hard, dry out, shed all the aromatic juice and become dry.

Serve with fresh buns or slices of bagel, with Mutard de Dijon or spicy and aromatic mustard, preferably with salt and mushroom. This is the only way to get the delicious little ones as they say they are only with us.

I know many of the so-called gastronomes through birturi and bodegi, especially through slums, who out of ignorance or in the spirit of false economy multiply the dough of mititei with other varieties of pork, horse or sheep. Apart from being less fried than beef, they do not have the taste and flavor of real mitites. A big mistake is also the stinginess of spices, especially garlic and pepper. Especially garlic is the dominant part of the very specific taste of mitites.

I am happy to reveal to Mrs. Mariuta this little secret, which I know she will not pass on, just as I will only reveal it to my successor Maitre Cuisiner when he takes my place at Caru ’cu Bere! The mitites prepared by her are extremely tasty, but my sense of taste immediately revealed to me the lack of coriander, star anise and Turkish cumin. With these spices, Mrs. Mariuta's little ones will be incomparable!

I'm waiting for you next month when you return with the regiment from the maneuvers, together with Officers Dinu and Vatache to enjoy a tray of mititei and a few mugs together!

Wishing you health, good cheer and good luck, please send the humble kisses of hands to Mrs. Mariuta, the most perfect housewife and Lady in high society! God help you!

Times changed later, and Iordache's home disappeared. The little ones, however, remained on guard for millennia. Their recipe stated, as early as 1902, that one kilogram of minced meat must contain at least three grams of baking soda. Europe now wanted to ban us from doing so, but it failed!

Video: Original 1920 Romanian mici recipe Caru cu bere - Bucharest. Balkazaar (December 2022).