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Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

A substitute for murri naqi, the medieval Arabic fermented barley paste. Recipe courtesy of Duke Cariadoc of the Mists, mka David Friedman.

Ingredients Nutrition

Directions

  1. 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.
  2. The bread is sliced white bread, toasted in a toaster to be somewhat blackened, then mashed in a mortar. Or, toast breadcrumbs in a dry skillet until very very dark brown.
  3. 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.
  4. Peel and core quince.
  5. Boil all ingredients except the lemon together for about 2 hours, then put it in a potato ricer, 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 cups of liquid. You can then add another 1/2 cup 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 cup. A third infusion using 1/3 cup of water yields another 1/4 cup or so.