SC - Easy copy, was Query-OT-OOP

[Michael F. Gunter]

Failenn asked:
>I am working on a Spanish/Andalusian feast and have come across the
>ingredient "murri" several times, especially in relation to stuffed
>eggs.

>Does anyone know what this is and where I could find it or how to make
>it?  (BTW, I am going to a Middle Eastern specialty store this weekend.)

There are several messages about murri in the sauces-msg file in the 
FOOD section of my Florilegium. I have reprinted one of them below.
I have some additional messages about murri which I will be adding
when I find time.

As you can see, others have also wondered what it was.

Lord Stefan li Rous
stefan at texas.net

==============================================
Date: Wed, 29 Oct 1997 17:46:15 -0800
From: david friedman <ddfr at best.com>
Subject: Re: SC - Re- eggs

Stefan asked some questions about the Andalusian recipe for stuffed eggs;

>Any idea what *murri* is?

Real murri was an ingredient made by a long process of fermentation; it has
evidently not been made since about the 14th or 15th century.  Think of it
as occupying the same position in medieval Islamic cuisine as soysauce in
modern Chinese--fermented, strongly flavored, salty flavoring liquid where
a lot is made at once, then you put a spoonful or two of it into half the
things you cook.  (Note that I am not saying it tastes like soy sauce).
There was also a period fake murri made from scorched honey, burnt bread,
quince, anise, fennel, carob (only period use for carob I've seen), etc,
etc., salt.  The recipe for this is in the Miscellany, and this is what we
use when recipes call for murri.  You make up a batch, then keep it in the
refrigerator for months, using it when you are doing medieval Islamic
cooking.  One of my best-received feast dishes ever was lamb in a marinade
based on murri and honey (also in the Miscellany, one of the Tabahaya
recipes).

Elizabeth of Dendermonde/Betty Cook
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