Mici

Method

Combine the beef and pork mince with minced garlic, diced onion, thyme, coriander, black pepper, salt and paprika in a large bowl. Gradually add the chilled beef stock whilst mixing thoroughly to create a cohesive, slightly wet mixture that holds together well. Using wet hands, shape the mixture into cylindrical rolls approximately 8 centimetres long and 2 centimetres in diameter, ensuring they are compact and tightly formed. Heat the vegetable oil in a large frying pan or griddle over medium-high heat and cook the mici in batches, turning frequently for 12-15 minutes until deeply browned and cooked through, maintaining an internal temperature of 75°C. Serve the mici hot with grilled onions, mustard and crusty bread as a traditional Romanian street food.