[Sca-cooks] Murri Question

[Johnna Holloway]

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