Murrī or almorà (in Andalusia) was a liquid condiment made using a fermented solid-state starter called budhaj that was made with barley flour or wheat flour, known from Maghrebi and Arab cuisines. 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 glutamates content and resultant umami flavor.
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Barley flour in the context of Barley bread
Barley bread is a type of bread made from barley flour derived from the grain of the barley plant. In the British Isles it is a bread which dates back to the Iron Age. Today, barley flour is commonly blended (in a smaller proportion) with wheat flour to make conventional breadmaking flour.
Barley flour in the context of Paximathia
Paximathia (Greek: παξιμάδια), also spelt paximadia (plural), or paximadi/paximathi (singular), is a hard bread of Greek origin, similar to rusk, that is prepared with whole wheat, chick pea or barley flour. It has been referred to as being similar to biscotti or as a type of biscotti. Paximathia is a common food in Greece and many Greek bakeries sell the bread, which is often served as a breakfast food with marmalade or cheese. Paximathia is purveyed also in Greek specialty stores in many areas of the United States.