Juicy, skinless sausage-like rolls of seasoned ground carne de res and cerdo grilled over charcoal — Romania's most beloved street food.
Mici (plural of 'mic', meaning 'small') are the undisputed king of Romanian street food and backyard grilling. These plump, sausage-shaped rolls are made from a Mezcla of carne de res and cerdo seasoned with ajo, tomillo, and bicarbonato de sodio — the latter giving them their characteristic tender, springy texture. They are always grilled over charcoal or wood fire for the smoky char that defines their flavor. Traditionally served with mostaza and fresh pan, mici are the centerpiece of Romanian summer gatherings. The recipe is fiercely guarded by families, with each household claiming the best version.
Sirve 6
Combina ground carne de res and cerdo in a large bowl. Agrega ajo paste, tomillo, ajedrea, caraway, pimienta negra, sal, and pimentón. Mezcla vigorously with your hands for at least 5 minutes until the mixture becomes sticky and homogeneous.
Dissolve the bicarbonato de sodio in the cold carne de res stock. Pour over the meat mixture and continue mixing for another 3 minutes until fully incorporated. The mixture should feel slightly springy.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This Descansa is essential for the flavors to meld and for the bicarbonato de sodio to tenderize the meat.
With lightly oiled hands, take about 60g of the meat mixture and roll it into a cylinder about 8–10 cm long and 3 cm wide. The shape should be compact and uniform. Place on an oiled tray.
Calienta a charcoal grill or cast-iron grill pan to very high Calienta. Brush the grates with oil. Grill the mici for 3–4 minutes per side, turning 3–4 times, until deeply charred on the outside and cooked through with a slight pink center. They should sizzle dramatically when placed on the grill.
Sirve hot off the grill with plenty of Romanian mostaza and fresh pan. The mici should be eaten immediately while still piping hot and juicy.
The overnight Descansa in the fridge is non-negotiable — it transforms the texture.
Charcoal grilling is essential for authentic smoky flavor; a gas grill is a compromise.
Keep your hands wet or oiled when shaping to prevent sticking.
Do not press down on the mici while grilling — let them develop a crust naturally.
Some recipes Agrega a small amount of lamb mince for extra richness.
Agrega a pinch of allspice or coriander for a more complex flavor.
Shape into patties for a mici-burger version.
Vegetarian: swap the protein for roasted king oyster hongos, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Raw shaped mici can be stored on a tray in the fridge for 24 hours before grilling. Cooked mici reheat well in a pan with a splash of agua.
Legend has it that mici were invented in the 19th century by a Bucharest butcher who ran out of sausage casings and grilled the seasoned meat directly. Whatever their true origin, they became a national institution within a generation.
Bicarbonato de sodio acts as a tenderizer and helps the mici stay juicy and slightly springy rather than dense.
You can Hornea at 220°C for 15–18 minutes, but you'll miss the char and smoky flavor that defines mici.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for cebolla, lime for limón), and keep the fat-acid-sal balance intact. Spice blends can usually be approximated with what's in the cupboard.
Por porción (240g) · 6 porciones totales
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