[Sca-cooks] pantry - garum

[Terry Decker]

>>13th C. Anonymous Andalusian cookbook, AKA Kitab al-tabikh fi al-Maghrib
>>wal-Andalus .
>
> Ah. Yes.  That's what I thought.  It's been a while since I read it, but
> I don't recall that it mentions garum at all.
>
> Adele de Maisieres

There are references to "fish murri" in the Anonymous Andalusian Cookbook, 
but I don't think there is a recipe available.  Fish murri is often 
considered to be garum or liquamen by assuming that it is a fermented fish 
sauce as murri is a fermented barley sauce.  While this may be a reasonable 
assumption, there is, to my knowledge, no solid evidence to incontrovertably 
support the idea.

I don't remember seeing references to fish murri outside of the Anonymous 
Andalusian Cookbook, which may mean that the Andalusian Arabs took  Spanish 
garum into their cooking.  I will add that my knowledge of Arab cuisine is 
limited, so someone else may have better information.

Howsa dat for hedging the bet.

Bear