.mw-parser-output .hidden-begin{box-sizing:border-box;width:100%;padding:5px;border:none;font-size:95%}.mw-parser-output .hidden-title{font-weight:bold;line-height:1.6;text-align:left}.mw-parser-output .hidden-content{text-align:left}You can help expand this article with text translated from the corresponding article in Spanish. Click [show] for important translation instructions. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia. Consider adding a topic to this template: there are already 5,239 articles in the main category, and specifying|topic= will aid in categorization. Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article. You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing Spanish Wikipedia article at [[:es:Talvina]]; see its history for attribution. You should also add the template ((Translated|es|Talvina)) to the talk page. For more guidance, see Wikipedia:Translation.
A bowl of Talbina
Place of originArabian Peninsula
Region or stateMiddle East
Serving temperatureHot
Main ingredientsMilk, barley and honey

Talbina is a porridge made from barley flour, formed by adding milk and honey to the dried barley powder. The name comes from the Arabic word laban meaning milk, because of its resemblance to milk, as it is soft and white.[1]


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 to increase tryptophan, and thus serotonin in the body.[2]

Cultural significance

Ibn Sina, in his 11th century work The Canon of Medicine, wrote of the healing effects of barley water, soup and broth for fevers.[3] Additionally, barley can be roasted and turned into roasted barley tea, a popular Asian drink.

See also


  1. ^ "Definition of the words "Talbina" and "laban" in Lisan'ul Arab dictionary". Almaany.
  2. ^ "Serotonin: Function, uses, SSRIs, and sources". 11 November 2020.
  3. ^ Scully, Terence; Dumville, DN (1997). The art of cookery in the Middle Ages. Boydell Press. pp. 187–88. ISBN 0-85115-430-1.