Murri Naqi Substitute Recipes

MURRI NAQI SUBSTITUTE

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.

ATHOLL BROSE

Steps:

• Put oatmeal into a bowl, and mix with water to create a thick paste.
• Let stand for ½ hour.
• In the next step, the aim is to save the liquid- not the oatmeal!
• Strain the liquid through a fine strainer or sieve into bowl.
• Press with back of spoon to extract all liquid, and then throw away the oatmeal.
• Mix the liquid with honey, and stir until well-blended.
• Pour into quart bottle, fill up with Scotch whisky, and cork the bottle tightly.
• Always shake before using.

ACHIOTE PASTE SUBSTITUTE

Steps:

• Mix all ingredients together until smooth.