Making Talbina with whole Barley

Whole Barley comes in 3 main forms:

• Hulled barley - This is wholegrain. The outer shell is removed from the grain. 
• Pearl barley - This is polished and the outer husk and bran layers have been removed. 
• Pot barley - This is is less processed in comparison to pearl barley but not as chewy as hulled barley.

To use whole Barley (Hulled Barley, Pearl Barley and Pot Barley), pre soaking in cold water overnight is required. The following morning it is added to boiled milk and then simmered for 45 - 50 minutes. You can also grind whole Barley to make a powder and then make the Talbina from that. Whilst whole Barley is very nutritious, for ease we use ground Barley Flour so the Porridge is ready to eat in 5 minutes. 

How to make Talbina with Barley Flakes (Jau Daliya)

• Boil Milk and add Barley over medium heat.
• Simmer on low for 10 minutes.
• Add chopped Medjoul Dates (If they are dry, pre soak for 10 minutes).
• Cook for 5 - 6 more minutes until it reaches a porridge-like consistency.
• Drizzle over Honey and add ¼ to ⅓ teaspoon Cardamom powder or whatever you prefer.

Barley Flakes can also be used to make Cereal Bars. I made these Barley Bars from the recipe linked above to test them out and would highly recommend them as a nutritious make ahead breakfast.

Can I Use Roasted Barley Flour?

Yes. Roasted barley flour, also known as jau ka sattu, gives Talbina a deeper, toastier and slightly sweeter flavour. It can be cooked using the same basic method. You may need to adjust the liquid slightly depending on the flour.

Hadith on Talbina

Hadith 1

Aishah (may Allah be pleased with her) said that whenever one of her relatives died, the women assembled and then dispersed (returned to their houses) except her relatives and close friends.  She (may Allah be pleased with her) would order that a pot of Talbina be cooked. Then Tharid (a dish prepared from meat and bread) would be prepared and the talbina would be poured over it. Aisha (may Allah be pleased with her) would say (to the women), "Eat of it, for I heard the Messenger (sallallaahu alayhi wasallam) saying:  'The talbina soothes the heart of the patient and relieves him from some of his sadness.' (Saheeh al-Bukhaaree (5058)).

Hadith 2

"It (talbina) soothes the grieving heart and cleanses the ailing heart just as one of you cleans dirt off his face with water." (Saheeh Sunan ibn Maajah (3445)).

Hadith 3

"You should eat the beneficial thing that is unpleasant to eat (Talbina), meaning broth. If any member of Allah’s messenger family was sick, the cooking pot would remain on the fire until one of two things happened, either the person recovered or died." (Saheeh Sunan ibn Maajah (3446).

Recipe Notes

Keep the heat low Barley flour thickens quickly, so there is no need for high heat. Keep it low and whisk regularly. Adjust the consistency Talbina thickens as it cooks and will continue to thicken slightly as it sits. If it becomes too thick, loosen it with a splash of milk or water. Make it your own The basic Talbina is intentionally quite plain. Think of it like porridge: the toppings are where you can change things up.

Variations

Date & Cardamom Talbina Add chopped Medjool dates and a little ground cardamom while cooking. Cinnamon & Honey Talbina Keep it simple with cinnamon and a drizzle of honey. Berry Talbina Top with fresh berries, chopped nuts and a little honey. Chocolate Talbina Stir chopped dark chocolate into the hot porridge until melted, then top with banana or berries. Tahini & Date Talbina Add tahini and chopped dates for a richer version.

Serving Suggestions

I usually keep Talbina fairly simple and add a few toppings rather than turning it into a completely different breakfast. Some combinations I like:

• Dates + cardamom + walnuts
• Berries + honey + pecans
• Banana + tahini + cinnamon
• Stewed fruit (Compote) + nuts
• Dark chocolate + banana
• Honey + cinnamon

It also makes a lovely Suhoor option during Ramadan, particularly when you want something warm and quick.

Storage & Reheating

Talbina is best eaten fresh. If you have leftovers, transfer them to an airtight container and refrigerate for up to 1 day. It will become much thicker in the fridge. To reheat, warm gently on the hob or in the microwave and stir through a little milk or water until it reaches your preferred consistency.

FAQs

Is Talbina gluten free?

No. Talbina is made from barley, and barley contains gluten.

Is Talbina vegan?

The basic recipe can be made vegan by using water or a suitable plant-based milk instead of dairy milk.

Can I make Talbina with water?

Yes. You can use water instead of milk, or use a combination of the two.

How long does Talbina take to cook?

This recipe takes around 5 minutes because it uses finely ground barley flour.

What does Talbina taste like?

Talbina has a mild, slightly nutty barley flavour. Milk gives it a creamy texture, while dates, honey, spices and toppings can change the flavour quite a bit.

Can I eat Talbina during Ramadan?

Yes. Talbina can be served as part of Suhoor or as a breakfast-style meal at any other time.

Can children eat Talbina?

Talbina contains barley and therefore gluten. If you're introducing it to a young child, or your child has a gluten-related condition or allergy, speak to an appropriate healthcare professional first.

Other uses for Talbina

This broth can be used as a stock for soups or stews or as a thickener.