[Sca-cooks] pantry - garum
t.d.decker at worldnet.att.net
Mon Aug 6 15:33:14 PDT 2007
>>13th C. Anonymous Andalusian cookbook, AKA Kitab al-tabikh fi al-Maghrib
> 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.
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