Mici

Method

1. 1

   Knead meats with garlic paste, soda, thyme and cold stock until sticky; rest overnight.

   💡 The soda-and-rest is what makes mici bounce — skip it and you made meat fingers.

2. 2

   Shape stubby cylinders with wet hands.

3. 3

   Grill hot, turning often, 10–12 minutes.

4. 4

   Mustard, white bread, repeat. Counting is impolite.