| Murri |
| Based on Murri recipe in the The Book of the Description of Familiar Foods found in Medieval Arab Cookery. |
| There are explicit recipes for the manufacture of murri the above text all of which are too lengthy to quote, but I can provide a brief synopsis. Loaves of barley bread are made and wrapped in fig leaves. They are allowed to rot for 20 days and then turned and allowed to rot for 20 more days, if at that point they do not have red veins throughout their interior they can be allowed to rot for an additional 20 days. After this period you are to combine the rotten barley with 1/5th its weight in salt and a list of seven spices (included are instructions on proportions). This is allowed to steep with water in the sun in a clear jar for 60 days and then it is good. The liquid is drained off and then the remaining matter can be used for a second and third extraction, but they are of decreasing value. |
| Within the essays contained in Medieval Arab Cookery there is a discussion on murri and it's similarities with soy sauce. Both are fermented grain products and the speculation is that soy sauce should be an acceptable substitute. Not wanting to serve simple soy sauce I chose to develop the following method. |
|
1
|
Gallon Soy Sauce |
|
1/3 C
|
Dried Thyme |
|
1/2 C
|
Whole Dried Coriander |
|
1 T
|
Whole Caraway |
|
1 T
|
Whole Nigella |
|
1 T
|
Whole Fenugreek |
|
1 T
|
Whole Anise |
|
1 1/3 T
|
Whole Fennel Seed |
Combine all spices in a mortar and pestle or spice grinder and crack coarsely to release oils. Pour half of the soy sauce into a clear jar and add the spices, top off with the remaining soy sauce and seal tightly. Place in a sunny spot outdoors and stir daily. After a week strain through fine woven cheese cloth set into a strainer and then return to soy sauce container.
