Grill & BBQ
Mici with garlic, thyme and mustard
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Skinless grilled rolls of beef and pork, bound with cold stock and bicarbonate. Thyme, garlic and mustard define this Romanian home version. Overnight chilling is included in the total time.
Timing
- Preparation: about 25 minutes
- Chilled resting: about 12 hours
- Grilling: about 15 minutes
- Total time: about 12 hours 40 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 655 kcal
- Protein
- ≈ 41.4 g
- Carbohydrates
- ≈ 30.9 g
- Fat
- ≈ 39.5 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Includes 500 g minced beef, 250 g minced pork, all stock, bread and mustard. All grill oil is conservatively included and rendered meat fat is not deducted. Chilling does not change the serving count.
Quantity assumptions and ingredient mapping
- 500 g minced beef, not too lean · ≈ 500.0 g · Assumed quantity / reference product
- 250 g fattier minced pork · ≈ 250.0 g · Assumed quantity / reference product
- 150 ml cold unsalted beef stock · ≈ 150.0 g · Assumed quantity / reference product
- 12 g garlic · ≈ 12.0 g · Assumed quantity / reference product
- 10 ml neutral oil for the grill · ≈ 9.1 g · Assumed quantity / reference product
- 60 g medium-hot mustard for serving · ≈ 60.0 g · Assumed quantity / reference product
- 240 g white bread to serve · ≈ 240.0 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 g minced beef, not too lean
- 250 g fattier minced pork
- 150 ml cold unsalted beef stock
- 12 g garlic
- 12 g salt
- 3 g bicarbonate of soda
- 2 g dried thyme
- 1 g black pepper
- 0.5 g ground allspice
- 10 ml neutral oil for the grill
- 60 g medium-hot mustard for serving
- 240 g white bread to serve
Instructions
- Finely crush garlic. Mix both cold meats with salt, bicarbonate, thyme, pepper and allspice. Work in cold stock gradually and knead firmly for about 8 minutes until sticky and well bound.
- Work in garlic, spread mixture shallowly in a clean container, cover and chill for about 12 hours at no more than 4°C. Use fresh mince within its use-by period; do not extend maturation by extra days.
- With lightly damp hands shape 20 thick rolls about 8 cm long. Lightly oil the grill and prepare medium-high direct heat.
- Grill for about 12–15 minutes, turning several times. Do not pierce or flatten. Reach at least 70°C for 2 minutes in the centre; finish longer in a cooler zone if needed. Serve five mici each with mustard and bread.
Tips
- Stock must be completely cold. Reduce added salt if using salted stock; the stated version uses unsalted stock.
- Fattier mutton is an alternative to pork found in Romanian versions. Do not add sausage casing, egg or breadcrumbs.
