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Monday, August 29, 2011

ALMORÍ MACERADO, GARUM DE PAN, GARUM MACERADA WITH MARCERATED MURRI RECIPE

macerated or infused murri.

1. Fadalat indicates that macerated murri was prepared at the end of March in fair weather. The recipe calls for grinding whole barley grains, which have begun to germinate. The mass is kneaded into dough without salt and shaped into round balls. A hole is placed in the middle of each with a finger. Then they are wrapped in fig leaves and air dried in the shade for 20 days until the bran has turned into powder. These were stored in fig leaves until used as a condiment. Normally they were crumbled prior to adding to the recipe.

2. a variety of murri only made in Al-Andalus with the addition of grapes and aromatic herbs without bran, which Delgado claims is the murri naqi in the Anon. Andalus. Numerous recipes in this manuscript call for one or two teaspoons to be added to the dish while cooking. Delgado maintains that this consists of flour mixed with honey, ground raisins, other dried fruits and salt made into a loaf and baked in the oven. It is then stored until needed. The advantage of murri naqi is that it takes a little over three months at most between drying and macerating while macerated and fish murries take some seven months or more to prepare. It is thought murri naqicontinued to be used in Spain until the 17th C. See almorí, garum and liquamen. [Bolens. Cuisine. 1990:197;ES: Delgado. Oct 2, 07; ES: Anon/Perry. Glossary. Sep 5, 02;  ES: Lord. Culinary.Mar 4, ‘08; and Ibn Razín/Granja. 1960:156:26:216:27:287:28]


MARCERATED MURRI RECIPE
Concocted from David Friedman and Elizabeth Cook’s Cariadoc and Elizabeth's Recipes. 1988, 1990, 1992. 
and Lilia Zaquali’s Medieval Cuisine of the Islamic World, U of California Press. 2007. pp 55-56.

Warming ingredients may be harmful to health.

MURRI IN A SMALL BOWL
Photo by: murrib.kl.JPG
Ingredients
10 lb wheat flour
10 lb barley flour
fig tree
bran powder
2 c honey
1 lb carob bean powder
6.6 lb salt dissolved in water
7 tbsp cinnamon
7 tbsp saffron
5 tbsp sage
7 tbsp fennel
5 tbsp coriander seeds
1 tbsp nutmeg

Preparation

If you do not live in a place with conditions like Murcia, Spain, go there in the beginning with the last solar days of March to stay until the end of autumn.  Find a place with access to a fig tree and well enough away from neighbors because this recipe stinks! Extreme care must be taken to wash hands and body before working with the required substances. Body odors transmitted to the ingredients can ruin the recipe.

Combine the flours. Add hot water. Knead well, roll into balls. Poke a hole in the middle of each.  Wrap in fig leaves. Powder them with bran and sun-dry for 40 days. Every dawn and sunset unwrap the balls, scrap off mold and split. Knead them. Powder them with bran and wrap in fig leaves.

When dry and black grind them.  Mix them with carob bean powder,  honey, salt,  herbs and spices.  Place this in air-tight jars with an equal amount of water and seal with animal hides.  Stir every morning and evening until the end of autumn.  During this period, every three days, add bread that has been slightly cooked, dried in the oven and grated. 

When all really stinks, strain and filter the mixture producing a dark bitter liquid, almost black. This is stored in a porcelain dish, which is glazed on the inside. This is considered the best batch. The residue is kept for preparing the next batch.  

Other recipes for murri can be found in almorí and almorí de pescado.

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