About: Murri (condiment)

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Murrī or almorí (in Andalusia) was a type of fermented condiment made with barley flour, known from Maghrebi and Arab cuisines. Almost every substantial dish in medieval Arab cuisine used murrī in small quantities. 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.

Attributes	Values
rdf:type	yago:WikicatCondiments yago:Condiment107810907 yago:Flavorer107809368 yago:Food100021265 yago:Foodstuff107566340 yago:Ingredient107809096 yago:Matter100020827 yago:PhysicalEntity100001930 Food yago:Substance100020090 yago:WikicatFermentedFoods
rdfs:label	Almorí (es) Murri (fr) Murri (condiment) (en)
rdfs:comment	El almorí se trata de un condimento muy empleado en la culinaria medieval española de Al-Ándalus. Se trata de una masa elaborada con harina (en algunos casos de cebada), abundante sal, miel, vinagre y especias diversas. El contenido podría variar, pero en cualquier caso se menciona su aroma penetrante. A veces se emplea zumo de uva, los sabores del almorí recuerdan a algunos autores a la elaboración del actual salmorejo. Parece ser que el condimento era tan famoso que se aplicaba en la elaboración de muchos platos, bien sea de carne o de pescado. El uso de abundante de sal ha sido origen etimológico de la palabra salmuera. (es) Murrī or almorí (in Andalusia) was a type of fermented condiment made with barley flour, known from Maghrebi and Arab cuisines. Almost every substantial dish in medieval Arab cuisine used murrī in small quantities. 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. (en) Le murrī était un condiment fermenté à base de farine de blé ou d'orge fréquemment employé dans les cuisines arabo-andalouse du Moyen Âge. Il évoque dans sa diversité le gout de cette gastronomie pour les épices et aromates méditerranéens et orientaux. (fr)
dct:subject	Byzantine cuisine Fermented foods Condiments Arab cuisine
Wikipage page ID	22062978 (xsd:integer)
Wikipage revision ID	1056018639 (xsd:integer)
Link from a Wikipage to another Wikipage	Oneirocritica Anise Byzantine cuisine Fermented foods Arab cuisine Charles Perry (food writer) Umami Raisin Condiment Mace (spice) Fennel Ibn Sayyar al-Warraq Maghrebi cuisine Condiments Garum Iraqi cuisine Aflatoxins Arab cuisine Ficus Barley Barley flour Brine Nigella sativa Dill Glutamate flavoring Sumac Artemidorus Pine nut Pine nuts Soy sauce Citron Carob Salt Sesame Treacle Flatbread Lexicographical
Link from a Wikipage to an external page	https://archive.org/details/wildershoresofga00davi
sameAs	Murri (condiment) Murri (condiment) Murri (condiment) Murri (condiment) Murri (condiment) Murri (condiment)
dbp:wikiPageUsesTemplate	dbt:Citation dbt:ISBN dbt:Portal_bar dbt:Refbegin dbt:Refend dbt:Reflist dbt:Condiments
has abstract	El almorí se trata de un condimento muy empleado en la culinaria medieval española de Al-Ándalus. Se trata de una masa elaborada con harina (en algunos casos de cebada), abundante sal, miel, vinagre y especias diversas. El contenido podría variar, pero en cualquier caso se menciona su aroma penetrante. A veces se emplea zumo de uva, los sabores del almorí recuerdan a algunos autores a la elaboración del actual salmorejo. Parece ser que el condimento era tan famoso que se aplicaba en la elaboración de muchos platos, bien sea de carne o de pescado. El uso de abundante de sal ha sido origen etimológico de la palabra salmuera. (es) Murrī or almorí (in Andalusia) was a type of fermented condiment made with barley flour, known from Maghrebi and Arab cuisines. Almost every substantial dish in medieval Arab cuisine used murrī in small quantities. 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. (en) Le murrī était un condiment fermenté à base de farine de blé ou d'orge fréquemment employé dans les cuisines arabo-andalouse du Moyen Âge. Il évoque dans sa diversité le gout de cette gastronomie pour les épices et aromates méditerranéens et orientaux. (fr)
gold:hypernym	Condiment
prov:wasDerivedFrom	wikipedia-en:Murri_(condiment)?oldid=1056018639&ns=0
page length (characters) of wiki page	6756 (xsd:nonNegativeInteger)
foaf:isPrimaryTopicOf	wikipedia-en:Murri_(condiment)
is Link from a Wikipage to another Wikipage of	List of fermented foods Murri Arab cuisine Umami Monosodium glutamate Byzantine Empire Garum Fermentation in food processing Barley Oxford Symposium on Food and Cookery Byzantine cuisine
is Wikipage disambiguates of	Murri
is foaf:primaryTopic of	wikipedia-en:Murri_(condiment)

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