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Friday, May 4, 2012

BUDHAJ WITH ANOTHER MURRI RECIPE

poppy and barley

bawdaq (Ar.), Pers pūdag (rotted), Eng 1. rotted barley; unleavened dough made from barley flour. It was a basic ingredient for Kamakh (Ar), a popular juice made by Hispano Arabs. Then the dough was wrapped in grape leaves and left to dry for forty days during which it turned into powder. 2. rotten barley dough or a mixture of barley and wheat. It is unleavened and unsalted. Once the dough is made, it is left for 40 days to rot in containers. Then it is dried and ground into flour. It is the basic ingredient for murri. Perry warns that budhaj has been mistranslated as pennyroyal. See almoría.[Bolens. Cuisine. 1990:193-194; ES: Anon/Perry. Sep 5, 02; and Perry. Introductory.” 2001:22]

THE FIRST MURRI RECIPE ADAPTED FROM PERRY'S
GENERAL NOTES IN HIS TRANSLATION OF ANÓN ANDALUS[1]

Ingredients

Close up of crushed barley
Photo by delvec28 
1 lb barley
1 lb  flour
1/3 lb salt
1 tsp cinnamon
1/4 tsp saffron mashed and diluted in a little water
1 tbsp aromatic herbs such as parsley, oregano and basil

Preparation

Knead the flour with water, without salt or yeast. Bake and leave until dry. Then make budhaj by grinding it with barley and knead with water in a trough with the salt. Make loaves out of this and place them in the sun for 40 days during the summer months. Knead them daily at dawn and at dust with water. When they turn black put it into canning jars. Cover with an equal quantity of water, stirring in the morning and the evening for 40 days while they rot. Then strain them into the first murri. Add cinnamon, saffron and aromatic herbs let dry before using. 

[1] For Byzantine murri, which is faster to make, see blog almorí published on August 25, 2011. Also see almorí macerado blog published on August 29, 2011 for another version of this recipe.

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