Murri naqi (for the purposes of this project, other “murri” exist.) A liquid sauce made by fermenting unleavened barley loaves to cultivate mold then brewing the flour made from those with water in the sun along with Aniseeds, Coriander, Nigella Seeds, Thyme, Creeping Thyme, Citron leaves, Fennel fronds, Caprifig branches, and Pinecones. See “Supplemental Recipes” for more information on how this was made and used in this project.
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