Mititei (mih-tih-tay)

Yield: 4 servings

Measure Ingredient
1 pounds Ground beef
¼ cup Unseasoned beef stock
1 teaspoon Finely chopped garlic
1 teaspoon Salt
¼ teaspoon Ground rosemary
½ teaspoon Chopped fresh parsley
¼ teaspoon Freshly ground black pepper
1 pinch Of cloves

Servings: 4 to 6

Olive Oil (for basting)

Put all the ingredients except oil into a bowl. Mix into a semi-smooth mass with your hands. Cover the bowel and refrigerator overnight. Remove the bowel from the refrigerator at least 1 hour before you proceeed. Roll the mixture by hand into uniform cylindrical sausages measuring approximately 3 inches long by 1 inch thick. Place the sausages in a single, nontouching layer on a barbecue grate 3 inches above the coals (or lightly oiled grate in a pan 3 inches a preheated 550 degree F oven broiler.) Baste them initially and every 2 minutes thereafter. Cook the sausages till thier exterior surfaces become crisp and brown, about 6 to 8 minutes.

Transfer to a heated dish and serve promptly.

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