micí

Micí is a variant spelling that some sources use for the Romanian dish commonly known as mici or mititei. The form micí is not standard Romanian; most references employ mici or mititei when referring to the grilled minced-meat specialty. In practice, micí is usually understood as a nonstandard transliteration or a typographical variant rather than a distinct, separate dish.

Origin and history

The mici/mititei dish is associated with Romanian cuisine and is widely regarded as a popular street food and festive dish. Its precise origins are the subject of regional folk histories, but it is commonly linked to urban culinary traditions in the early to mid-20th century, particularly in Bucharest and other major centers. The dish spread across the country and among Romanian communities abroad, where it remains a staple of grilling season and public celebrations.

Ingredients and preparation

Mici are typically made from a mixture of finely ground meat, usually beef, and often pork or lamb, seasoned with garlic, salt, pepper, and sometimes paprika or other spices. A small amount of baking soda or a similar tenderizer is sometimes added to improve texture. The mixture is kneaded into a smooth paste and formed into finger-length sausages or cylinders. They are grilled over charcoal until browned and cooked through, then served hot.

Serving and cultural role

Traditionally, mici are served in bread or on a plate with mustard and raw onion, and are a hallmark of Romanian barbecues, fairs, and family gatherings, especially in summer. They appear in restaurants and street stalls throughout Romania and in Romanian communities abroad.

See also: mititei.