/ck/ - Food & Cooking

>>12488671
You infidels might be wondering what murri naqî is. Allow me to enlighten you.
>Knead barley, unleavened and without salt, exceedingly well and make it into loaves, each one half an Egyptian pound. Then wrap them in male fig leaves and insert fig tree twigs into them as far as the leaves will permit. Spread them out on barley bran and arrange them side by side in a house which sunlight does not enter, or not much. Then leave it 20 days. Turn it over, top to bottom, and leave it another 20 days. Then you gather them with their rot and leaves and pile them up and leave them 20 days. Then you break off a piece of it, and if you find red veins inside, it is quite ripe. If not, leave it another 20 days. Then take it in any case and clean off the decay with a knife. Gather it and pound it in the mortar or grind in the mill. Then weigh it, and add one-fifth of its weight in table salt and as much dry thyme as salt, and as much milled dry coriander as thyme, and as much as the coriander of these spices: caraway, nigella, fenugreek, anise, fennel, each of these the measure of a fifth: and let the fennel be more. Then you put it in a new vessel, or [one] with a trace of oil, and it should be wide-mouthed. And you put it on the rooftop so that the sun falls on it most of the day, and you put water on it until its consistency becomes like flowing date molasses.
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