Aam panna
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Must murri
murrī (must) · Must murrī · Wheat and must murri · Grape must murri
Must murri was a medieval Andalusi and North African seasoning of baked wheat dough, grape must and aromatics, cooked slowly in an oven.
Wheat in place of barley
Must murri uses wheat flour and grape must where the barley murri uses barley and water. The recipe belongs to the same family of salty, aromatic grain condiments, but its method is a baked, cooked reduction rather than a weeks-long fermentation.
The Eat Like a Sultan page describes the traditional murri as made by rotting and fermenting barley. It notes that this version departs from that method.
Sources for this section
The recipe as recorded
The recipe names quinces, fennel seed, nigella, oregano and citron leaves with the must, and allows a little honey for a sweet edge. It is baked overnight, strained and then used.
The source gives no quantities, so proportions are unknown. A modern cook will have to choose them, and the choice is not evidence of the historical formula.
Sources for this section
Reading the source
Historical text and contemporary translation need separate documentation. Older translations and summaries can change ingredients or method, so the medieval Arabic or a specialist translation should be checked before a reconstruction is called ancient.
Sources for this section
History
The recipe is taken from The Exile's Cookbook tradition, as stated on the Eat Like a Sultan page. The page gives no century for the recipe. Its text is a medieval recipe with a contemporary translation, and the two should be documented separately.
Ingredients
Scaling: source batch only
Wheat flourKneaded into a dough, then baked until black.
Not given by the source.
Grape mustUnfermented grape juice.
Not given by the source.
Salt
Not given by the source.
Quince
Not given by the source.
Fennel seed
Not given by the source.
Nigella
Not given by the source.
Oregano
Not given by the source.
Citron leaves
Not given by the source.
Honey (optional)
Amount not stated
Optional, for a slightly sweet edge.Method
Risks and precautions · Standard risk
Historical recipe, not a tested process. It is baked and strained rather than fermented, and the source gives no food-safety guidance. Keep any homemade batch refrigerated and check it before use.
- Knead the wheat flour into a dough.
- Bake the dough until it is black.
- Crush the baked dough.
- Put it in a pot with the must and the salt.
- Add the quinces, fennel seed, nigella, oregano, citron leaves and honey if wanted.
- Bake overnight in the oven.
- Strain, then use.
Places
Al-Andalus and North Africa
Historical attestation · Region evidenceThe page places the recipe in medieval Arab cuisine in general and does not give a century.
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Sources
Eat Like a SultanMethod
Must murrīWheat flour, must, salt, quince, fennel seed, nigella, oregano, citron leaves, honey; bake overnight; strain
Cited in: Wheat in place of barley; The recipe as recorded; Reading the source