Talbinah

Recipe 5 minPreparation Time 15 minCooking Time

Talbinah

5 minPreparation Time 15 min Cooking Time

About this Recipe

During Ramadan, many families opt for premixes to whip up a warm bowl of Talbinah, a barley porridge, but it’s pretty easy (and far more satisfying) to make from scratch.

The Benefits

Talbinah is a high carbohydrate food, rich in tryptophan and zinc, a combination that studies suggest may help to significantly ameliorate the symptoms of depression.

Ingredients

2 SERVES

1/4 cup (28 g) whole grain, roasted barley flour
1/2 cup (120ml) water
1½ cups (360ml) milk
1/2 tsp ground cardamom
Raw local honey to taste
2 Tbsp (5 g) ground pistachio

Directions

Step 1

In a saucepan or small pot, combine the flour with water, then stir in the milk. Mix well for a smooth, lump-free slurry.
Step 2

Place the pot on the stove over low heat. Stir frequently to prevent sticking or lumps. Cook for 10 minutes, until you get a runny, porridge-like consistency. The talbinah will thicken slightly as it cools down. Add cardamom powder, mix well and remove from heat.
Step 3

Transfer to serving bowls, add honey to taste, garnish with ground pistachio, and enjoy warm. You can also dress the porridge with banana, berries, seasonal fruits, and nuts and seeds for a seasonal, eye-popping breakfast bowl.