- 2 lbs. medium-lean ground beef
- 3 tbsp. top-quality beef fat, rendered
- 2 tbsp. olive oil
- 2 tbsp. beef broth
- 5 garlic cloves, crushed to a paste
- 2 tsp. bicarbonate of soda (don’t skip this, it is a necessity to achieve the correct texture!)
- 1 tsp. dried thyme
- 1 tsp. dried Summer Savory
- 1 tsp. crushed hot red pepper flakes
- 1/2 tsp. hot (not sweet) smoked Paprika
- 1/2 teaspoon freshly ground allspice
- 1/2 teaspoon freshly ground cumin
- 1 tsp. caraway seeds, ground
- 2 tsp. salt
- 1 tsp. freshly ground black pepper
- Place ground beef in a bowl and add all the other ingredients, in the order listed. Mix well, then knead for at least 5 minutes (preferably more), wetting the hands frequently (this is important as this water helps keep the mititei moist).
- Place mixture in a bowl, cover for a minimum 5 hours or preferably overnight.
- By the tablespoonful and with wet hands, roll the mititei into meatballs, then into a sasuage shape 3″ long by 1″ wide, approximately.
- When ready to cook, heat a pan or use an outdoor grill. A cast iron grill pan over medium heat which I leave for about 10 minutes to heat up is just about perfect. Note that if it is not hot, the meat will stick – use tongs and not a fork to turn these! Cook the mititei without any oil for about 2 to 2 ½ minutes on all 4 sides.
- Serve inside a bread roll (scoop out some soft part of the roll) with brown mustard and topped with pickled and drained red onions mixed with strips of roasted bell peppers and herbs of your choice. Add a cold beer to go alongside if you’re so inclined.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
- Calories: 736.76 kcal
- Sugar: 0.2 g
- Sodium: 796.01 mg
- Fat: 62.0 g
- Saturated Fat: 22.96 g
- Trans Fat: 2.68 g
- Carbohydrates: 2.94 g
- Fiber: 0.91 g
- Protein: 39.66 g
- Cholesterol: 171.49 mg