SC - murri infonow carob/ dibs question

[Deborah Schumacher]

> Stefan quoted  Elizabeth of Dendermonde/Betty Cook as saying
>
> >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
>

I really do have  a poing in quoting this,  Last night  while persuing my
hudsbands old herb quarterlies i found a refrence that  Carob was used in
the making of Dibs kharrub.   I thought thats dibs was  purely date syrup,,
but according to this article carob had a miultitude of uses in the  middle
ages.. i think it's something i'll look into now...
Zoe Valonin
Atenveld
Atenveldt

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