BYZANTINE MURRI RECIPE - David Friedman posted in murri-msg - 2/14/08. Stefan at florilegium.org, Oct 24, 97.
Recipe adapted from: Kitab Wasf, Sina'ah 52, p.56, Sina'ah 51, p. 65: Charles Perry tr.
Photo by: Lord-Williams
3 tbsp honey
2/3 tsp nigella (also called kalonji, black onion seed; substitute cumin)
1 1/2 oz quince
1 1/2 oz bread or 1/3 c breadcrumbs
1/4 tsp saffron
1/2 c salt in 3 tbsp honey (1-2 tbsp salt is recommended)
1 tbsp wheat starch
1/3 tsp celery seed (substitute: celery leaves, not celery salt, too salty)
1 pint water
2/3 tsp anise
1/4 oz carob (substitute: bitter chocolate in powder)
1 tbsp lemon (1/4 of one)
2/3 tsp fennel (substitutes: anise seed, cumin, caraway or dill)
1/4 oz walnut
Cook the honey in a small frying pan on medium heat, bringing it to a boil then turning off the heat and repeating several times; it will taste scorched. The bread is sliced white bread, toasted in a toaster to be somewhat blackened, then mashed in a mortar. Toast the anise, fennel and nigella in a frying pan or roast under a broiler, then grind in a mortar with celery seed and walnuts. The quince is quartered and cored. Boil all but the lemon together for about 2 hours, then put it in a potato rice, squeeze out the liquid and add lemon juice to it; this is the murri. The recipe generates about 1 1/4 to 1 1/2 c of liquid. You can then add another 1/2 c of water to the residue, simmer 1/2 hr -1 hr, and squeeze out that liquid for the second infusion, which yields about 1/3 c. A third infusion using 1/3 c yields another 1/4 c or so.
This author's comments are in parenthesis above.
Normally instructions are to keep in an air tight container. It does not freeze in the freezer but it seems to be the most logical place to store it as it will be called for in so many Hispano-Arab recipes.
See Almorí de Pescado and Almorí Macerado for other murri recipes.