[Sca-cooks] pantry - garum

Terry Decker 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
>>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.


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