To make a grill
\npeople in Romania use pork, chicken, sausages and the traditional minced meat
\nrolls. Sometimes fish is used in grill recipes, such as mackerel, particularly
\nin springtime, catfish or carp. Because the latter two are large fish, they are
\nusually chopped into slices, 2-3 centimetres thick. A 2-3 kilogram carp could
\nbe turned into a real delicious grill dish. After slicing it, the carp should
\nbe left to pickle for an hour or so in a sauce made up of white wine, a
\nteaspoonful of pepper and another one of salt. Then place the slices on the
\ngrill with a couple of tomatoes that will be later used in the preparation of a
\ngarlic sauce. After the tomatoes have been grilled, peel and mash them into a
\npuree. Add to this puree a couple of mashed garlic cloves, which have
\npreviously been mixed with a little bit of oil. Mix all these ingredients until
\nyou get a homogeneous cream, which should be poured over the grilled fish. <\/p>\n
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Another interesting grill
\nrecipe are joints roasted on the spit, although this dish may take more time to
\nprepare. You need a kilo of pork butt, or any other kind of fatty meat, and cut
\nit in small 3 cm cubes. Place all these slices on a 30 cm spike with onion,
\nmushrooms and bell pepper slices between them. These spikes are all placed on
\nthe grill but care should be taken to rotate them in order to grill them
\nproperly on either side. You can serve them hot with French fries and a pint of
\ncold beer. <\/p>\n
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However, nothing compares
\nwith the traditional mititei. This is a
\nstaple of any festive gathering of Romanians. It is to Romanians what burgers
\nare to Americans. We are talking about the so-called mici or mititei,
\nskinless sausages grilled to a crisp on high heat, preferably on charcoal. Most
\nlikely based on a Turkish recipe, that for kebab, it is now a Balkan staple,
\nbeing eaten with delight in all countries of the area. However, the Balkan Christians
\nhave included pork in the original mutton-based mix. <\/p>\n
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This is how we make them: mix in equal parts minced
\nbeef, mutton and pork, seasoned with black pepper, dried thyme, allspice, one
\nwhole head of garlic for each kilogram of meat, which we turn to a paste, and
\nsalt to taste. To make the mixture more tender, either add minced fat, or a
\nstrong stock made from beef bones. Put in all the finely ground spices and mix
\nwell to an even consistency, and at the end add a mixture of baking soda and
\nlemon juice, blending well. It is best left a few hours in the fridge for the
\nflavours to blend. <\/p>\n
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When you are ready to grill, take out the mixture,
\nand start taking out small handfuls of the mix, as much as you can hold with
\nclosed fingers, shaping them like tiny loaves of bread. Leave them a bit for
\nthe surface to dry, reducing the mess, since the mixture is quite sticky. It is
\nhelpful to rub a bit of cooking oil on your palms when handling them to avoid
\nthis problem. The Romanian traditional way of cooking them is on a grill close
\nto a bed of searing hot charcoal, so that the surface is almost burned while
\nthe insides are still slightly pink. Grilling them to perfection is an art
\nform, so keep practicing, and definitely enjoy!<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Given that Romanians love barbecues wed like to share with you several traditional grill recipes from Romania.<\/p>\n","protected":false},"author":125,"featured_media":173361,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[45887,43064],"coauthors":[],"class_list":["post-173738","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show","tag-grill","tag-romanian-cuisine"],"acf":[],"yoast_head":"\n