What is Murri?
Murri was a spice based on barley most often associated with Arab cuisine during the Middle Ages. It was used as a kind of sauce or stew to supplement the main food and is sometimes used as a substitute for salt. Murri is no longer a produced food. It is also known as al-Murri or Almori. Some historians and culinary experts theorize that goulash probably originated from Garum. It was a fermented spice of fish created by ancient Greeks, but was handed over to the Romans when they included Greece in their huge empire. It is possible that Garum has turned into Murri to a time when the eastern part of the Roman Empire turned into a more prominent political unit known in history as Byzantium, with the western half or the Western Roman Empire that ceased to exist after 476.
As a Byzantium included a large part of the Arab world, Murri became a popular spice in this region until the 13th century. According to written records of the periodThere were actually two spices recipes, the more popular the barley version. This meant a fig cover around raw barley and let it sit under warm conditions for 40 days. Then salt and water were added to the rotting dough and the mixture was left to sit for another 40 days, resulting in a dark brown paste. According to some writers, people usually started the production of pastes at the end of March.
The less popular Murri production method was much faster. With an alternative recipe, a roast dough for barley dough was a lot of hardness, then decreased to crumbs and soaked in water for one or two days. Meanwhile, another mixture of boiled water and several ingredients was made, which include pine milk, raisins and several types of herb flowering plants. This mixture was added to the first and cooked until it got a certain thickness. Murri made with milk was usually referred to as Kamakh.
Spanish Jambobinus of Cremona who lived in ItalianThe town of Venice in the 13th century, translated Murri Recipe to Latin in his book pounds de ferculis et condimentis , or book of food and spices , for the European audience. Unfortunately, the translator introduced, which resulted in omission of rotting-barse phase of the sauce production. As a result, Europeans who tried the recipe were given an inedible substance instead of strong, tasty sauces. As a result, Murri has never caught up in Europe and even died out in the Arab world by the end of the 15th century.