Warm and Nourishing Talbina

Prep Time 5

Cook Time 15

Total Time 20

Course Breakfast, Dessert

Cuisine Middle Eastern

Servings 2

Saucepan (preferably heavy-bottomed) Prevents scorching and ensures even heating. A nonstick pot is fine for beginners.
Whisk Keeps the mixture smooth and lump-free. A spoon can work, but you’ll need to stir more frequently.
Measuring cups and spoons Precision helps maintain the creamy balance.
Blender or spice grinder (optional) If you’re grinding your own barley flour or want a finer texture.
Serving bowls Wide, shallow bowls allow the porridge to cool evenly and are perfect for toppings.

Barley flour 1/4 cup: The star ingredient. Use whole barley flour for maximum nutrition. Pearl barley ground at home can work too.
Milk 2 cups: Full-fat cow’s milk is traditional, but goat’s milk or plant-based alternatives like oat milk also work if dairy isn’t an option.
Water 1/2 cup: Helps adjust the porridge consistency.
Honey 1–2 tbsp: Use raw, organic honey for added health benefits. You can adjust the amount depending on how sweet you like it.
Cinnamon 1/2 tsp: Optional but warming and fragrant.
Cardamom powder 1/4 tsp: Adds a mild floral spice and depth.
Pinch of salt: Just a touch to balance the sweetness.
Toppings optional: Sliced bananas, dates, nuts, or a drizzle of tahini for a Middle Eastern twist.

If you’re using store-bought barley flour, you're ready to go. But if you're starting with whole barley or pearl barley, grind it to a fine powder using a spice grinder or high-powered blender.

In a medium saucepan, combine the milk and water. Heat on medium until it’s warm but not boiling. Stir occasionally to prevent the milk from sticking to the bottom.

Slowly add the barley flour to the warm liquid while whisking continuously to prevent lumps from forming. Keep whisking until fully incorporated.

Lower the heat and let the mixture simmer for 10–15 minutes, stirring occasionally. The porridge should thicken to a creamy consistency. If it thickens too much, you can add a bit more milk or water.

Once the porridge is thick and creamy, add honey, cinnamon, cardamom, and a pinch of salt. Stir well to combine. Taste and adjust sweetness as needed.

Pour the talbina into bowls. Add your favorite toppings: chopped dates for tradition, sliced bananas for extra fiber, or even a spoon of tahini for a modern spin. Crushed nuts or seeds can add texture and nutrients.