[Sca-cooks] Murri Question
Johnna Holloway
johnnae at mac.com
Mon Sep 30 16:56:33 PDT 2013
We've discussed murri several times and several of those posts can be found
by searching the archives at
http://lists.ansteorra.org/mmsearch.cgi/sca-cooks-ansteorra.org
TH Uratatim wrote back in 2007 that she "got a hold of the text of Perry's murri-making articles and have
used his conclusion as a reason to use mild soy sauce in some 14th C.
Mamluk-period recipes in Cairene "The Book of the Description of
Familiar Foods"."
Searching under "murri substitute" turns up this recipe
A substitute for murri naqi, the medieval Arabic fermented barley paste. Recipe courtesy of Duke Cariadoc of the Mists, mka David Friedman. Total Time: 4 hrs 20 mins
http://www.food.com/recipe/murri-naqi-substitute-340253
http://www.foodnetwork.co.uk/recipes/murri-naqi-substitute-ru340253.html which fails to credit His Grace.
Or there's the Florilegium
http://www.florilegium.org/?http%3A//www.florilegium.org/files/FOOD-CONDIMENTS/murri-msg.html
Johnnae
On Sep 30, 2013, at 7:04 PM, Linda Larson wrote:
> I am planning an Andalusian meal and would like to make a dish that calls for Murri (or Almori?). Is this commercially available? In researching the ingredients, it sounds similar to Worcestershire sauce. Would that be an acceptable substitute, or should I try fish sauce if I don't find the real thing? I would be grateful for any assistance.
> Lidia Allen
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