See Also: Mititei (Romanian minced meat rolls)(recipes)
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Romanian(dictionary)
Romanian doctor(health)
Romanian language(encyclopedia)
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bell (oh) and Mititei (Romanian minced meat rolls) (recipes)


bell (oh)



[Language: Old English; Origin: belle]
a piece of electrical equipment that makes a ringing sound, used as a signal or to get someone's attention
ring/press the bell
::He rang the bell and waited for someone to answer the door.
::She walked up the path and rang the door bell .
a bell rings/goes
::The bell went and everyone rushed out of the classroom.

a hollow metal object like a cup with a piece of metal hanging inside it, which makes a ringing noise when it moves or you shake it
::church bells
give sb a bell
BrE spoken to telephone someone
::I must give Vicky a bell later.
something that is shaped like a bell
::the bell of a flower
-see also alarm bells ring at alarm 1 (5), as clear as a bell at clear 1 (10), diving bell , ring a bell at ring 2 (4)

Mititei (Romanian minced meat rolls) (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



250g/9oz minced pork250g/9oz minced beef1 onion, finely chopped3 garlic cloves, crushed¾ tsp harissa paste1 tsp sweet paprika ½ tsp smoked paprika½ tsp cayenne pepper1 tsp fresh thyme leaves½ tsp Baking powder1 tsp soaked and ground caraway seeds1 tsp marjoramsalt and freshly ground black pepper, to taste½ tsp allspice (optional)meat, chicken or vegetable stock, for basting (optional)1 tbsp olive oil, for frying



Method



1. Combine all the ingredients, apart from the olive oil and stock, together in a large mixing bowl.2. Knead together for about five minutes - the ingredients need to be very well combined.3. Divide the mixture into small handfuls and roll into small sausage shapes.4. Heat the oil in a large heavy-bottomed frying pan or griddle. Cook the sausages over a medium heat for 20-30 minutes, or until cooked through. Turn them several times during Cooking and baste with a little stock to keep them moist, if you like. 5. Serve with mustard.