Mititei (mih-tih-tay) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Ground beef,
1/4 cup: Unseasoned beef stock,
1 tsp: Finely chopped garlic,
1 tsp: Salt,
1/4 tsp: Ground rosemary,
1/2 tsp: Chopped fresh parsley,
1/4 tsp: Freshly ground black pepper,
1 pinch: Of cloves,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp