It is the month when nature truly seems to be reborn. The forests put on their green coat, the rivers flow clearer, and the birds fill the mornings with song. The Romanian villages acquire a scent of flowers and fresh hay, and the gardens become little corners of heaven.
3–5 teaspoons salt (adjust after testing a small fried piece of the mixture)
1½ teaspoons baking soda
5–10 cloves garlic (to taste)
1 teaspoon sweet pepper paste
1 kg beef bones with marrow (for broth)
Instructions:
The meat should be clean, without skin or tendons. If minced using a fine grinding plate, one pass is enough.
Prepare a beef broth from the bones and gradually add it to the meat mixture until the desired consistency is reached. If the mixture is too firm, the mici will turn out dry and lacking juiciness.
You can add other spices, but we prefer keeping them minimal.