Mititei

Mititei or mici (Romanian for little or small ones) is a traditional Romanian dish, grilled minced-meat rolls made from beef (usually mixed with mutton and pork), which contain garlic, black pepper, thyme, coriander, anise, savory and sometimes a touch of paprika. Sodium bicarbonate (and sometimes broth or water) is also added to the mixture. It is best served accompanied by mustard and beer. Ideally the mustard should not contain too much vinegar, because the sour taste does not fit with the mititei. The mititei are very popular in Romania. Legend has it that mititei were invented one evening at an inn called La Iordachi (At Iordachi) in Bucharest, well-known for its sausages, when the kitchen ran out of casings, although similar dishes exist across the whole of Eastern Europe, such as the ćevapčići in the Balkans. Nowadays, it is very popular sold as fast-food or in restaurants close to traffic. They are also sold as processed food in supermarkets.


Here is a recipe for mici:

Ingredients:
One third each ground pork, lamb and beef for a total of 2-2.5 lbs meat
1 tablespoon baking soda
2 tablespoons salt
1 tablespoon pepper
1/2 tablespoon coriander
1/2 tablespoon cumin
1/2 tablespoon dried thyme
10 cloves garlic
1/4 cup water or vegetable/beef stock


Preparation:
Mix well all the ingredients together
Beat either water or vegetable/beef stock into the mixture
Leave mixture in fridge to set for a couple of hours or ideally overnight - this is an important step that aids the meat in coming out tender
Form into little 3-4 inch sausage shapes
NOTE: Keep a bowl of water handy to wet hands (this prevents the meat from sticking to fingers).
Grill on very hot grill, turn once
Serve with bread rolls and light mustard

Add a cold beer and a lazy summer evening and you are in heaven!

Ţuica

Ţuica is a traditional Romanian alcoholic beverage made from plums.

Traditionally, ţuica is prepared from early October until early December (after winemaking is complete). The process must generally be finished before Christmas, as not to leave unfinished business for the next year. The plums must be left for fermentation for 6–8 weeks, in large barrels. According to both tradition and Romanian standards, distillation must be done in a brass still, using a traditional fire source (generally wood, but also charcoal). Distillation can be done inside a specially built barn (this is practiced especially in Oltenia and Wallachia) or outdoors, usually on a hill (in Transylvania). The temperature is controlled traditionally by interpreting the sounds that the still makes and by tasting the brew at different points in the process. After distillation, ţuica may be left to age between six months and ten years in oak aging barrels (the result is pearlescent yellow, has a strong aroma, and is known as "old ţuică", or it may be consumed immediately (new ţuică). Mixed with water, ţuică should never turn white or opaque. Most ţuică is moonshine, prepared using traditional methods, both for private consumption and for sale. Although this is illegal, the government tolerates these practices, and does not consider this bootlegging, due to the nature of the drink. Some communities have acquired production licenses and legally produce and bottle țuică.


A famous type is "ţuica cu fruct". This is basically a glass bottle of old ţuică containing a whole fruit (usually an apple or a pear). This is obtained by hanging empty bottles on trees in spring or early summer, and growing the fruit inside the bottle.


Normally, ţuica is only consumed before the meal, usually alongside some telemea cheese, olives, tomatoes and onions. In most cases, only a shot is served as it's too strong to be sipped. The drink is also present in all traditional parties such as weddings, baptisms, hunting parties, harvest festivals, religious holidays, family reunions, and wakes. In most of rural Romania, ţuica is the usual drink to hold a toast with, rather than wine, which is almost always consumed towards the end of the party. Usually it is drunk before meal, as it increases appetite.

Cabbage rolls

Sarmale (cabbage rolls) is a traditional Romanian food, served at nearly every wedding and holiday (and there are MANY)... The recipe is somewhat different in the Romanian regions, but here is a traditional one:

Ingredients
500gr ground beef
500gr ground pork ( do not use the lean kind - it will enhance the flavor if you use the regular one)
1 spoon tomato paste
salt and pepper
2 spoons rice uncooked
1 large or 2 small cabbage heads
1 large onion
250g smoked bacon cut in small pieces
500 gr (1 can) wine sauerkraut
1 spoon whole peppers
salt and pepper
3 tbsp tomato paste
1 laurel leaf
1 small smoked pork hock - just for taste
water

Directions
1. Filling: Mix the ground beef, ground pork, tomato paste, salt and pepper (after taste - if you use the cabbage pickled in brine, remember that it can be quite salty!) and rice. Set it on the side at room temperature while you prepare the leaves of the cabbage.
2. If you use the pickled cabbage, taste it and if it is too salty wash it gently without breaking the leaves. If you use fresh cabbage, you have to add it whole in salted boiling water for 5 -10 minutes (depending how thick the leaves are - as a general rule try to choose the thinnest leaves possible). Once boiled take each leaf carefully and wrap about 1 - 2spoons of meat. The size of the rolls are really personal preference, in Southern Romania they are usually really small and going North towards Moldavia they get really big in size.
3. Separately, in a pan fry the bacon together with the onion until translucent (about 2-3min) and add the sauerkraut, salt (again taste the sauerkraut and see how salty it is), pepper, whole pepper and the tomato paste- cook another 3 minutes. Set it aside.
4. In a deep crock/pan spread evenly at the bottom about 1/3 from the sauerkraut mix. On top of it add one layer of rolls. Add another layer of sauerkraut and another layer of rolls. Finish with a layer of sauerkraut. On top add the small pork hock and the laurel and add water in order to barely cover the rolls.
5. Boil on stove top at med- slow heat approx. 2 hours - 2 1/2 hours. Take out one roll after 2 hours and try to see if it is cooked thoroughly. Once cooked, take out the laurel and the pork hock and discard.
6. Bake at 375F for another 30 minutes until you see a nice crust formed on top of it.
7. You can actually freeze it. In the freezer keeps very well for at least 1 month.
8. Serve it with polenta and top each plate with 2 generous spoons of sour cream. Enjoy!


Amount Per Serving - Calories: 828, Total Fat: 18.9g, Cholesterol: 64mg