About this Recipe
- 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
Step 1In a saucepan or small pot, combine the flour with water, then stir in the milk. Mix well for a smooth, lump-free slurry.
Step 2Place 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 3Transfer 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.
Level Up: If whole grain roasted barley flour is hard to find, look for hulled or pot barley and make the flour at home. Here’s how: Wash and soak the grains in hot water for 10 minutes. Drain the water and spread the grains on a clean cloth to dry under a fan or in a sunny spot at home for an hour. Fill a wok with fine salt (about 1/2 cup plus 2 Tbsp per 1 cup of barley). Add the dried grains and roast on low to medium heat. Stir frequently to ensure even roasting and wait for the crackling sounds. When the popping peters out, turn off the heat. Once the grains cool down, use a strainer to sift out the salt. Grind the roasted grains in a heavy-duty food processor or a coffee grinder. Store in an air-tight container in the fridge and use in smoothies, bakes, and porridge.