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| Talbina |
Ingredients
Barley flour - 3 tsps
( use good quality barley)
Milk - 3 cups
( add more milk if needed)
Chopped nuts of your choice - 2 tsp
Chopped dates - 4
Honey as needed to drizzle on top
Method
Pour milk into a pot add the barley flour and mix making sure there are no lumps.
Now switch on the stove and in low flame whisk and cook till the barley is cooked completely and the mixture is thick.
Switch off the stove and transfer to a bowl or shallow plate.
Sprinkle the dates , nuts and drizzle the honey on top and enjoy hot or warm.
Note:
a) Dry roasting the barley flour gives a nice flavor to the dish, this step is optional.
b) You can even use whole barley but make sure you soak it overnight.
c) Adding cinnamon powder gives extra flavor to the dish.
d) Do not add honey while cooking, add only after you switch off the stove.
e) Use slow cooking method as traditionally it's cooked that way.
Thanks for visiting !
I actually tried making Talbina once when I was looking for simple Sunnah-style meals during Ramadan, and your method is literally the one that worked for me. Dry-roasting the barley flour really did make the flavor pop, so I am glad you mentioned that. The little tip about not adding honey while cooking is super helpful too… I messed that up the first time and the taste was totally different. If anyone is wondering why their Talbina turns lumpy, just whisk it continuously on low heat and add a splash more milk whenever it starts getting too thick. Slow cooking really is the secret here. And hey, your recipes have saved me more than once during busy weeks felt like sharing the same support I get when I look for help with assignments in Canada during crunch time.
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