Mititei Recipe

Mix meats and seasonings

Combine the ground beef and ground pork in a large bowl. Add the minced garlic, chopped fresh thyme, salt, black pepper, smoked paprika, ground coriander and baking soda. Pour in the ice water. Using your hands or a sturdy spoon, mix vigorously for 3–5 minutes until the mixture becomes tacky and well combined.

Shape

Divide the meat mixture into 6 equal portions (about 3 ounces / 85 g each). With wet hands, roll each portion on the work surface between your palms to form a compact, uniform cylinder about 4 inches long and 3/4 inch thick. Compress slightly so the texture holds together during baking.

Rest (optional)

For best texture and flavor, cover the shaped mititei and refrigerate for 30–60 minutes to let the salt and seasonings relax and the mixture firm up. This also helps them hold together when baked.

Bake

Preheat the oven to 400°F (200°C). Lightly oil a rimmed baking sheet or line with parchment. Arrange the sausages on the sheet leaving space between them. Bake for 18–22 minutes, turning once halfway through, until the exterior is browned and an instant-read thermometer inserted into the center reads 160°F (71°C). If you prefer a bit more char, finish under the broiler for 1–2 minutes watching closely.

Rest before serving

Remove the mititei from the oven and let rest 3–5 minutes so juices redistribute.

While the mititei rest or bake, make the sauce. In a small bowl, whisk together the mayonnaise and Greek yogurt until smooth. Stir in the finely chopped jalapeño, minced garlic, chopped thyme leaves, lemon juice and Dijon mustard. Season with salt and black pepper. Taste and adjust: add more lemon for brightness, more jalapeño for heat, or a pinch more salt if needed. Refrigerate until ready to serve. The sauce can be made up to 1 day ahead.

Spread a little Dijon or whole-grain mustard on each piece of gluten-free toast. Place a warm mititei on each toast slice. Spoon the garlic–jalapeño fresh thyme sauce alongside or on top of the sausages. Garnish with fresh thyme sprigs. Serve immediately.

Leftovers: refrigerate cooked mititei in an airtight container for up to 3 days. Reheat gently in oven at 325°F (160°C) until warmed through.