A beloved street food from Romania and its neighbours, mici are small cylinders of garlicky minced meat grilled until charred outside and juicy within. They travel easily to breakfast spreads or lunch boxes, with or without bread.
Knead the minced meat thoroughly with the crushed garlic, baking soda, cumin, black pepper and salt.
Cover the mixture and chill it in the refrigerator for 2 hours, giving the baking soda time to work.
With wet hands, shape the mixture into small finger-thick cylinders.
Grill the rolls, turning them, for 10 minutes until browned on all sides.
Do not grill the mixture without resting it — the baking soda needs that time to do its job. Wet your hands with water while shaping the rolls, or the mixture sticks. Allergens: none.
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