Murri Naqi Substitute

• 3 tablespoons honey
• 1 1/2 ounces bread or 1/3 cup breadcrumbs
• 1 tablespoon flour
• 2/3 teaspoon anise seed
• 2/3 teaspoon fennel seed
• 2/3 teaspoon nigella seeds
• 1/4 teaspoon saffron
• 1/3 teaspoon celery seed
• 1/4 ounce carob powder (1 tbsp)
• 1/4 ounce walnuts, chopped fine
• 1 1/2 ounces quinces
• 1/2 cup salt
• 1 pint water
• 1/4 lemon, juice of

1. 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.
2. 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.
3. 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.
4. Peel and core quince.
5. 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.

honey, bread, flour, anise seed, fennel seed, nigella seeds, saffron, celery, carob powder, walnuts, salt, water, lemon

Taken from www.food.com/recipe/murri-naqi-substitute-340253 (may not work)