Murri (condiment)

It could be used as a substitute for salt or sumac, and has been compared to soy sauce by Rudolf Grewe, Charles Perry, and others due to its high glutamates content and resultant umami flavor.

[3] The Maghrebi style of murri described in detail in Kitab Wasf is made only with barley flour, and flavored with carob, fennel stems, citron, pine nuts, mixed spices and bitter orange wood.

[3] David Waines, a British scholar of Islamic history, has written that there are two types of murri, "the more usual made from barley flour, and the other from fish."

He further explains:[4] There has been much confusion over the exact nature of murri, the prevalent view being that it derived from the roman garum, a fish preparation.

Then, raisins, carob, dill, fennel, nigella, sesame, anis, mace, citron leaf, and pine seed milk are boiled with water and strained.