Talbina

Talbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white.

Talbina
TypeSoup
Place of originArabian Peninsula
Region or stateMiddle East
Serving temperatureHot
Main ingredientsMilk, barley and honey

Nutrition

Barley is a good source of insoluble and soluble dietary fiber. The soluble fiber portion contains the richest source of beta-glucans compared to any other grain; these can aid immune function. Barley also contains B vitamins, iron, magnesium, zinc, phosphorus, and copper, and is one of the richest sources of chromium, which is important in maintaining blood glucose levels. Barley is also rich in antioxidants and contains a high concentration of tocols and tocotrienols, oils that help reduce the risk of cancer and heart disease.

Barley has been cited as a possible food source for increasing tryptophan, and thus serotonin in the body. https://www.medicalnewstoday.com/kc/serotonin-facts-232248

Cultural significance

Avicenna, in his 11th century work The Canon of Medicine, wrote of the healing effects of barley water, soup and broth for fevers.[1] Additionally, barley can be roasted and turned into roasted barley tea, a popular Asian drink.

See also

References
  1. Scully, Terence; Dumville, DN (1997). The art of cookery in the Middle Ages. Boydell Press. pp. 187–88. ISBN 0-85115-430-1.
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