Barley porridge recipe: how to make creamy porridge from barley flour
Barley porridge is one of the oldest dishes in the world. For thousands of years people have cooked barley into a creamy porridge. In the Islamic tradition this porridge is called talbinah. Here is how to make it yourself.
Ingredients (1 bowl)
- 30 g whole grain barley flour (2 to 3 tablespoons)
- 250 ml milk, plant-based milk or water
- 1 teaspoon honey or 2 dates
- Optional: cinnamon, cardamom or a topping of your choice
Method
- Pour the milk into a saucepan and heat over low heat.
- Slowly sprinkle in the barley flour and stir well with a whisk to prevent lumps.
- Simmer gently for 5 to 7 minutes. Keep stirring until the porridge is thick and creamy.
- Remove from the heat and sweeten with honey or finely chopped dates.
- Finish with cinnamon, nuts or Sunnah Mix.
Tips for the perfect barley porridge
- Lumps? First mix the flour with a splash of cold milk into a paste, then pour it into the warm milk.
- Too thick? Stir in a splash of milk.
- Too thin? Let it simmer a few minutes longer.
- With water the porridge is lighter, with milk creamier.
Which barley flour should you use?
Whole grain barley flour works best: it gives a fuller taste and firmer texture. Read more about whole grain vs. regular barley flour. Our Talbinah is 100% whole grain barley flour, made for this porridge.
Note: barley contains gluten and is not suitable for people with a gluten allergy or coeliac disease.
