How to make Talbina (Barley Flour)
Warm bowl, soft flavour, steady comfort. Suhoor friendly and gentle on the stomach.
Video tutorial
Video coming soon — a short, step-by-step demo showing the paste method, ratios, and texture fixes.
What is talbina
Talbina is a smooth porridge from fine barley flour simmered in water or milk. Lighter than cream of wheat, silkier than oatmeal. Mild and slightly nutty.
You know what. Simple method, soothing result. That is the charm.
Benefits of Talbina
- Supports digestion. Barley beta glucans form a soft gel that helps regularity.
- Steady energy at suhoor. Slow release carbs keep you full longer with fewer spikes.
- Heart friendly fibre. Regular barley intake is linked to lower LDL when part of a balanced diet.
- Gentle when you are unwell. Smooth texture and mild taste suit kids and elders.
- Flexible and affordable. Adjust thickness, sweetness, and toppings with simple pantry items.
Ingredients and tools
Base
- Barley flour 20 g
- Water, milk, or a mix 250 ml
- Fine salt a small pinch
Optional
- Honey or date paste
- Cinnamon, cardamom, or saffron
- Plain yoghurt 30 g
- Crushed nuts or seeds 10 g
- One or two drops of black seed oil on top
Tools
- Small saucepan 14 to 16 cm
- Whisk and a silicone spoon
- Kitchen scale and measuring jug
- Hand blender for rescue if lumps appear
Base method
- Make a paste. Add barley flour to a cold pan. Pour in 30 ml liquid. Whisk until smooth.
- Add the rest. Whisk in the remaining 220 ml liquid with a small pinch of salt.
- Gentle heat. Set medium low. Stir often as it reaches a soft simmer.
- Watch the change. After 5 to 7 minutes it turns glossy and thick. If grit lingers, give 1 to 3 minutes more on low.
- Finish. Remove from heat. Sweeten with honey. Fold in spice or yoghurt. Rest one minute. Serve warm.
Extra whisking gives a smoother spoon. Small effort, nice payoff.
Texture control and ratios
- Creamy standard 20 g flour per 250 ml liquid
- Thicker bowl 27 g flour per 250 ml liquid
- Lighter bowl 12 to 15 g flour per 250 ml liquid
For extra silk, sieve the flour before cooking or pulse it in a spice grinder.
Tasty Flavour ideas
- Honey with cinnamon for classic comfort
- Cardamom with saffron for a golden lift
- Date paste with tahini for depth
- Pistachio with a whisper of rose water
- Banana slices for kids and quick suhoor energy
- Black seed oil, one or two drops, as a gentle finish
Keep flavours light. Talbina prefers subtle notes.
Make ahead, storage, reheating
- Cook two or three bowls and chill up to 3 days
- Texture sets in the fridge, so whisk in 30 to 60 ml liquid during reheating
- Hob or microwave both work, stir halfway
- Pre-mix barley flour with cinnamon in a jar and scoop by weight
Troubleshooting
- Lumps Start with a paste in a cold pan. If lumps appear, blend briefly with a hand blender, then return to low heat.
- Too thick Whisk in hot liquid 20 ml at a time until creamy.
- Gritty Lower heat and cook one more minute. Use a finer flour next time.
- Bland Add a tiny pinch of salt first, then honey or dates, then spice.
Frequently Asked Questions (FAQs) About Talbina
What is talbina?
Talbina is a smooth barley porridge made from fine barley flour simmered with water or milk. It has a mild nutty taste and sits easy on the stomach. Many families serve talbina at suhoor. Barley brings soluble fibre, including beta glucans.
Is talbina gluten free?
No. Barley contains gluten. If you have coeliac disease or a diagnosed gluten issue, avoid talbina and speak with your clinician.
What is the best ratio for talbina?
Standard bowl. 20 g barley flour to 250 ml liquid. Thicker bowl. 27 g to 250 ml. Lighter bowl. 12 to 15 g to 250 ml.
Should I use water or milk for talbina?
Both work. Water is lighter and clean tasting. Milk is richer and creamier. Many people use half water and half milk.
How long does talbina take to cook?
About 5 to 7 minutes on medium low. Cook until glossy and smooth. If it feels slightly gritty, give it 1 to 3 minutes more on low heat.
How do I prevent lumps in talbina?
Start in a cold pan. Whisk 20 g flour with 30 ml liquid to make a smooth paste. Add the remaining liquid while whisking. Stir at the pan edges during cooking.
How do I store and reheat talbina?
Refrigerate for up to 3 days. It thickens as it cools. Reheat with 30 to 60 ml water or milk and whisk until creamy. Microwave or hob both work.
Does talbina freeze well?
It freezes, but texture may split after thawing. Thaw in the fridge. Whisk over low heat with extra milk to bring it back.
How do I flavour talbina without much sugar?
Use honey or date paste in small amounts. Add cinnamon, cardamom, or saffron. Try date paste with tahini, or pistachio with a little rose water. Banana slices work well for kids.
When should I serve talbina and what pairs well?
Serve at suhoor, postpartum days, gentle recovery, or after training. Pair with warm milk, strained yoghurt, or a boiled egg for protein. Add sesame or almonds for minerals.
Disclaimer: This article is for informational purposes and does not substitute professional medical advice. Consult your healthcare provider before making significant dietary changes, especially if you have underlying health conditions.
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