These little meaty, garlicky, juicy, melt-in-the-mouth rolls are a Romanian street food staple. So much so that we even eat them while waiting for the bus to arrive. When the weather turns warm, it’s impossible to resist the smoky aromas rising from the mici cooked on huge grills set up along the streets. They are usually served on paper plates with a generous dollop of mustard and a slice of crusty white bread to mop up the juices.
Ask your butcher to grind the meat together with the fatback for you, so you won’t have to grind it separately at home. The fat is key to the juiciness and texture of the mici—it can be made with less but the texture will be slightly drier.
