Matches in DBpedia 2015-10 for { ?s ?p "Murrī or Almorí (in Andalusia) was a condiment made of fermented barley or fish used in medieval Byzantine cuisine and Arab cuisine.There are two kinds of murrī, the more usual kind made using fermented barley, with a less common version made from fish (see garum). 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 monosodium glutamate content and resultant umami flavor."@en }
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- Murri_(condiment) abstract "Murrī or Almorí (in Andalusia) was a condiment made of fermented barley or fish used in medieval Byzantine cuisine and Arab cuisine.There are two kinds of murrī, the more usual kind made using fermented barley, with a less common version made from fish (see garum). 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 monosodium glutamate content and resultant umami flavor.".