MURRI NAQI SUBSTITUTE
A substitute for murri naqi, the medieval Arabic fermented barley paste. Recipe courtesy of Duke Cariadoc of the Mists, mka David Friedman.
Provided by DrGaellon
Categories Sauces
Time 4h20m
Yield 2 cups
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- Peel and core quince.
- 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.
Nutrition Facts : Calories 209.6, Fat 3.4, SaturatedFat 0.4, Sodium 28446.5, Carbohydrate 44.9, Fiber 1.8, Sugar 27, Protein 3.1
ACHIOTE PASTE SUBSTITUTE
Essential for Panamanian food, or other recipes that call for ingredients you can't find in your local grocery store, a substitute for achiote easily made from other, more commonly found ingredients. Courtesy of the Panama home page.
Provided by Molly53
Categories South American
Time 5m
Yield 3 tablespoons
Number Of Ingredients 5
Steps:
- Mix all ingredients together until smooth.
Nutrition Facts : Calories 13.4, Fat 0.5, SaturatedFat 0.1, Sodium 3.1, Carbohydrate 2.5, Fiber 1.3, Sugar 0.4, Protein 0.6
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