I like the mici, but I rarely eat them, because I don’t know exactly what the ones I buy contain, what kind of meat, spices, or I even understood that sometimes soaked bread is also added, to “multiply” them. So I decided to document myself and make my own mici that I could eat without fear. I stopped at Mrs. Gina Bradea’s recipe, which I adapted to the autoimmune protocol, that is, I only used the spices allowed in the exclusion phase. If you want, you can add pepper, allspice, coriander, cumin or paprika. My mici was appreciated in this way, just with salt, garlic and thyme.
Ingredients
- 750 grams of pork (leg)
- 250 grams of turkey meat (leg)
- A grated tablespoon of sodium bicarbonate
- 300 ml of bone broth
- A teaspoon of salt
- A teaspoon of dried thyme
- One teaspoon of apple cider vinegar
- A small head of garlic
Method of preparation
The meat is washed, cleaned of the skins and finely chopped, I used the robot with knives. I put 3 parts pork leg to one part turkey leg, but any meat with some fat on it can be used: beef, mutton, chicken. We need a slightly larger bowl, so that we have room to mix without spilling. We put the meat, then the cleaned and crushed garlic, the thyme, the salt, the bicarbonate activated with the apple cider vinegar and we start kneading, adding the bone broth gradually, and we mix carefully, about 20-30 minutes, until everything is homogenized, and the bone broth bone is embedded well. The paste should now be just a little runny. Taste for salt, add more if needed. Cover the bowl with a lid or foil and put it in the fridge until the next day. Then the paste should be of the known consistency. We mix in it for about 10-15 minutes, then form the mici with our hands greased with olive oil. Because we have 1.3kg of mici paste, we can put part of it in a bag in the freezer for another time. My mici came out very tasty, grilled on a high heat, they remained juicy inside, a treat.
