Mitytea moldavians

Ingredients

Milk or mineral water – 100 ml

Garlic – 5 cloves

Ground black pepper - to taste

347 kcal
5 hours
5 hours

Photo of the finished dish

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Step-by-step recipe with photos

Small cutlets-sausages “Mititei” are a dish of Moldavian-Romanian origin. Romanian mititei are the most spicy, Moldavian ones are the most juicy, in my opinion. Do not confuse mititei with cutlets, they taste completely different. In any case, you need to try.

Usually, fatty beef is used as minced meat for Moldavian mititi, but if you haven’t found it, then pork fat will be very useful.

So, Moldavian mititei.

Pass the meat and lard through a meat grinder along with the garlic.

Please note that starch and baking soda are added to the minced meat. Moreover, baking soda is one of the main components. If garlic is not suitable for you, then you can replace it with onions. Almost all housewives add onions and garlic.

Another question. Milk or mineral water? Try two options and find the best one for you. I added milk. The essence of water is the juiciness of the finished mitites.

So, add soda, starch, milk. Salt and pepper to taste.

Just mixing the minced meat is not good; you need to beat it for at least 10 minutes.

Gather all the meat in both hands, gathering it into a ball, and throw it back into the bowl. Thanks to beating the minced meat, the mititei will remain dense and elastic sausages, and not cutlets that can fall apart right in the frying pan.

A very important point! This minced meat cannot be immediately formed into sausages! The minced meat needs to be infused in the refrigerator all night (that is, in the dark) or at least 5 hours.

Form the sausages later either by hand or with a special attachment on a sausage grinder. To be honest, I just couldn’t find it at home and was quite upset. Using the nozzle, the sausages are of a similar size and even.

Fry the sausages later on the grill or frying pan on all sides until crusty.

Very juicy and very tasty small Moldavian sausages mititei are ready.

The most delicious mititei in Moldavian style - juicy and satisfying sausages

From meat you can prepare the most delicious mititei, which always turn out very tasty and juicy. To make them, you should buy meat that is quite fatty; pork goulash is suitable for this. As for spices, it is best to use regular ground pepper, and also mix onions and garlic or one of them into minced meat. Meat mititei must first be fried in a frying pan until a beautiful and appetizing golden crust, and then simmered. It is precisely thanks to stewing and the fact that water is added to the minced meat (you can use milk), and mititei turn out to be very juicy and inimitable in taste.

You can serve the prepared meat dish without anything, because it is quite filling. If you wish, then you can prepare a side dish for the ready-made mititei. They should definitely be served hot, and it’s better immediately after making them.

Ingredients:

Meat (it is better to use pork goulash) – 300 g.
Salt - to taste.
Ground dark pepper - to taste.
Garlic – 1 clove.
Bay leaf – 1 pc.
Onions – 60 g (30 g for minced meat).
Soda - on the tip of a knife.
Potato starch (you can use flour instead) – 1 tsp.
Water or milk – 60 ml (approximately).

How to cook:

1. Grind the meat, garlic and onion in a meat grinder. You can use a blender chopper for this purpose.

2. Add salt, pepper, and starch to the twisted minced meat.

3. Add baking soda at the tip of a knife.

4. Pour in water or milk. You can also add 1 teaspoon of sour cream to the water and use it specifically.

5. Stir the minced meat very well.

6. Form it into elongated sausages.

7. Place them in a frying pan, into which pour a small amount of vegetable oil. Fry the mititei until delicious and golden brown on both sides. This procedure takes no more than 3-5 minutes.

8. Now transfer the mititei into a saucepan or bowl, fill them with water, add a little salt and chopped onion into half rings.

9. Simmer the mititei for 15-20 minutes over moderate heat.

Mititei, Moldovan sausages

Mititei is a type of sausage without casing, a dish of Moldavian and Romanian cuisine. They are usually cooked on a grill. In a recipe adapted for home use, you can fry the mititei in a frying pan.

The mititei mixture must be dense and slightly grainy, because they are prepared from beef or lamb. They should not remember cutlets, kupats, meatballs, etc. The main condition for proper production is long kneading and beating of the minced meat. This ensures that the mititei will not fall apart during frying, but will turn out elastic and dense.

Now I will share with you a recipe for mititi in spicy tomato sauce. We will cook it from beef with the addition of a small amount of lard, which will give the minced meat juiciness. The “sausage cutlets” will turn out juicy, very tasty and fragrant, and the sauce made from ground ground tomatoes and chili will add piquancy to them.

Ingredients

beef – 500 g
lard – 50 g
garlic - 2 teeth.
soda – 0.5 tsp.
starch - 1 tbsp. l.
thyme (thyme) – 0.5 tsp.
ground dark pepper – 1/4 tsp.
salt - a little more than 0.5 tsp.
sparkling water – 100 ml

vegetable oil – 2 tbsp. l.
garlic - 2 teeth.
hot pepper – 1/2 pod
large onion – 1 pc.
tomatoes – 200 g
tomato paste – 1 tbsp. l.
water – 100 ml
salt, sugar and dark pepper - to taste
bay leaf – 2 pcs.

Manufacturing

First you need to prepare the minced meat. The meat must be fresh, not frozen. Cut off the large veins, cut into small pieces and pass through a meat grinder with a small mesh once along with the lard.

Stir starch and soda into the minced meat. The starch will thicken the minced meat, which will make them a little “rubbery.” Soda, on the contrary, will loosen it (there is no need to extinguish it with anything; it will later extinguish itself with mineral water).

Season the minced meat well with salt and pepper, add thyme, and also a couple of cloves of garlic, passed through a press.

While kneading evenly, pour in highly carbonated mineral water. Then knock it really hard - on the countertop at least 30-40 times! With each beating, the minced meat will become more elastic and dense (I recommend frying one cutlet for testing, so that you can understand what the mitites will be like in terms of salt and spices). And leave the minced meat in the refrigerator for 1-2 hours.

Meanwhile, prepare the sauce. To do this, fry diced onion, slices of garlic and chili pepper in a saucepan. Simmer over low heat for approximately 15 minutes. Then add tomatoes (grate without skin) and tomato paste (dilute in 100 ml of water). Boil by 2 times. At the very end add a few laurel leaves. The sauce should be thick and not sour, a little sweet and spicy.

Now you can begin to form the mitites themselves. If your meat grinder has a special attachment for sausages, then use it. If not, it will be more difficult; you will have to sculpt oblong sausages with your hands dipped in oil - 2-3 cm in diameter and 7-8 cm in length. In principle, you can completely handle a small amount of minced meat by hand.

Fry over high heat on all sides until golden brown (I used a grill pan). If you have the opportunity to cook mititei on a barbecue grid, they will be saturated with smoke and will turn out even tastier.

Place the fried sausages in a baking dish. Pour over the sauce and bake for 15 minutes in the oven.

In principle, you can cook without tomato sauce, then after the mititei have been fried, you need to simmer them for a short time (about 5 minutes) in a frying pan with the addition of a small (!) amount of water so that they steam.

Usually sausages are served with hominy, stewed cabbage or green peas and onions. But you can serve it with mashed potatoes, or just like that - with a glass of homemade red wine. Bon appetit!

Mititei in Moldavian

Those who are at least a little familiar with Moldavian cuisine have definitely heard about mititei - small sausage cutlets made from minced meat. Their distinctive feature lies not only in their unusual shape, which is completely different from our usual round or oval cutlets. There is also a difference in the ingredients.

Soda is certainly added to the minced meat for mitites - thanks to this, the sausages turn out fluffy and tender. They also add cream or milk - this adds juiciness. Well, starch helps mitites keep their shape perfectly during production.

Traditional recipe for Moldovan sausages

Typically, the Molavian mititei recipe uses fatty beef, but if the beef is lean, you can add pork fat. Or you can absolutely use a mixture of beef and pork. And I recommend that to make minced meat (both for mititei and for other dishes), pass the pulp through a meat grinder twice - this way the minced meat comes out tastier, I have tested this more than once.

Ingredients

0.5 kg minced meat;
1/4 teaspoon of soda;
1 clove of garlic;
2-3 tablespoons 10% cream (or milk);
1 teaspoon starch;
salt, dark ground pepper to taste;
vegetable oil for frying.

All the secrets of making mititei

Add garlic, salt, dark ground pepper, starch, soda and cream to the minced meat.

Mix the minced meat and beat well.

To prevent the minced meat from flying around the kitchen while beating, put it in a plastic bag and tie it loosely. Then we forcefully hit the bag of minced meat on the table. We continue this way for 5-10 minutes. The beaten minced meat becomes the most homogeneous and the cutlets do not fall apart during frying.

If time permits, put the minced meat in the refrigerator for 1-2 hours.

We form mitites from minced meat: from a piece of minced meat weighing 50-60 g, we form with our hands an oblong sausage with a diameter of approximately 2 cm and a length of 8-9 cm. While forming the mitites, we moisten our hands with water so that the sausages come out more accurately.

Heat up a frying pan with vegetable oil. We place the mititei on the frying pan at a small distance from each other - this will make it easier to twist them.

Fry the mititei over high heat until golden brown, for 2-3 minutes.

Then carefully turn it over to the other side. Fry the mititei on 4 sides in the same way. Place the fried mititei in a frying pan or saucepan and simmer over low heat under the lid for 5-7 minutes.

Serve the finished mititei hot, garnished to taste.