Talbina

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

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.

In Islam, Prophet Muhammad prescribed barley for seven diseases.[1]

Nutrition[edit]

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.[citation needed]

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[edit]

Avicenna, in his 11th century work The Canon of Medicine, wrote of the healing effects of barley water, soup and broth for fevers.[2] Additionally, barley can be roasted and turned into roasted barley tea, a popular Asian drink.

See also[edit]

References[edit]

  1. ^ Hadith. Volume 7, Book 71, Number 593: (Narrated 'Ursa)
  2. ^ Scully, Terence; Dumville, DN (1997). The art of cookery in the Middle Ages. Boydell Press. pp. 187–88. ISBN 0-85115-430-1.

External links[edit]