Must murrī

Usually, murrī (مري) — the most widely used condiment in medieval Arab cuisine — was made by rotting and fermenting barley. However, in this unusual recipe from The Exile’s Cookbook, wheat flour is used together with must (grape juice). The flour is kneaded into a dough and then baked until it is black before being crushed and them put in a pot with must and salt. The final unusual element in the recipe that quinces, fennel seeds, nigella, oregano and citron leaves are added to the mixture, as well as some honey, if desired, which gives the murrī a slightly sweet edge. Afer an overnight oven bake, it is ready for straining, and then use. It is a perfect dip, but can also be used as a great flavour enhancer in savory dishes.

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