Talk:Murri (condiment)

A fact from Murri (condiment) appeared on Wikipedia's Main Page in the Did you know column on 28 March 2009 (check views). The text of the entry was as follows:

Did you know... that murri, an Arabic condiment akin to soy sauce, is made from barley dough allowed to ferment for 40 days?

A record of the entry may be seen at Wikipedia:Recent additions/2009/March.

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Untitled[edit]

I guess the Charles Perry mentioned isn't one of these ones? Casliber (talk · contribs) 11:51, 21 March 2009 (UTC)[reply]

I don't think so. He's an American scholar and the author of this book on Medieval Arab Cookery. Doesn't seem to have a Wiki entry yet. Tiamut^talk 12:00, 21 March 2009 (UTC)[reply]

Incidentally, I nommed it here as it just got over 1500kb prose size. A photo would be really cool....Casliber (talk · contribs) 12:32, 21 March 2009 (UTC)[reply]

Thanks for pitching in so quickly and getting it nommed. I'll try to find locally or commercially produced murri here and get a photo. If not in time for its nom, for the future anyway. Tiamut^talk 12:43, 21 March 2009 (UTC)[reply]

Modern form of murri?[edit]

Is there any contemporary descendant of the murri sauce? Komitsuki (talk) 13:20, 26 January 2013 (UTC)[reply]

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