Talbina Recipe with Water: Easy Barley Porridge in 5 Minutes

You don't need milk to make a good bowl of Talbina. Talbina made with water is the simplest version of this traditional barley porridge. It lets the mild, earthy flavour of the barley come through and takes just a few minutes to prepare.

If you usually make Talbina with milk, this is worth trying. It's lighter, simple and particularly useful when you don't have milk in the fridge.

Traditional Talbina is made from finely ground barley flour cooked with milk or water. It has a special place in Islamic tradition and is mentioned in authentic hadith in connection with comfort and caring for those who were unwell or experiencing grief.

If you're new to Talbina, you can read our complete guide to Talbina first.

Why you'll love this Talbina recipe

• Ready in around 5 minutes
• Uses just two basic ingredients
• No milk required
• Smooth and creamy despite being made with water
• Easy to make thinner or thicker
• Works with sweet or savoury toppings
• A simple way to enjoy barley 
  

What is Talbina made from?

Traditional Talbina is made from barley flour, which is finely ground barley, cooked with either milk or water.

For this recipe, we're using water rather than milk.

The result is lighter than milk-based Talbina, with the flavour of the barley more noticeable.

If you'd like to understand the barley used in Talbina in more detail, read what Talbina is made from.

Ingredients

Barley flour

2 tablespoons finely ground barley flour 

Note - For the smoothest Talbina, we use a fine barley flour rather than coarsely ground barley.

Water

¾–1 cup (190–250ml) water

Start with ¾ cup and add more towards the end if you prefer a thinner consistency.

Optional toppings

• Honey
• Dates
• Banana
• Berries
• Figs
• Pistachios
• Almonds
• Walnuts
• Mixed seeds
• Tahini
• Nut butter
• Cinnamon
• Cardamom 
  

How to make Talbina with water

1. Add the barley flour

Place 2 tablespoons of barley flour into a small saucepan.

2. Add the water

Gradually pour in ¾ cup of water, stirring continuously.
Mix thoroughly until the flour has dispersed and there are no obvious lumps.

3. Cook gently

Place the saucepan over low heat.
Cook for around 2–5 minutes, stirring regularly.
As it cooks, the barley flour will absorb the water and the mixture will gradually become creamy and smooth.

4. Adjust the consistency

If your Talbina is thicker than you like, add a splash more water and stir.
For a more traditional, thinner consistency, you may prefer to use closer to 1 cup of water.
Remember that Talbina will thicken slightly as it stands.

5. Serve

Pour into a bowl and add your favourite toppings.
That's it.
A warm bowl of Talbina in around five minutes.

How should Talbina made with water taste?

Water-based Talbina has a slightly different character from Talbina made with milk.

It is:

Lighter 
Less rich 
More distinctly barley flavoured 
Smooth and creamy 
Mildly earthy and nutty 

If you're used to milk-based porridge, you may find the flavour more delicate.

That's also why toppings can make such a difference.

Best toppings for Talbina made with water

Because water doesn't add sweetness or richness, you can use toppings to build the flavour you want.

For natural sweetness

Try dates, banana or berries.

For richness

Add tahini, almond butter or peanut butter.

For crunch

Try pistachios, almonds, walnuts or mixed seeds.

For warmth

Add a little cardamom, cinnamon or vanilla.

For something chocolatey

Add cocoa or chocolate chunks with banana and pistachios.

Our Roohts Talbina toppings make it easy to change up your bowl without keeping lots of different ingredients in the cupboard.

Can I add honey to Talbina made with water?

Absolutely.

Honey adds sweetness and a little richness to a water-based bowl. Grab our Honey and Talbina bundle to add to your Talbina.

Add it after cooking and adjust to taste.

You can also use date syrup, maple syrup or chopped dates.

Can I make savoury Talbina with water?

Yes.

Although Talbina is commonly served as a sweet porridge, barley works well with savoury flavours too.

Try:

Talbina + olive oil + za'atar + toasted seeds

or

Talbina + roasted vegetables + yoghurt + herbs

For savoury Talbina, leave out the honey and sweet toppings and season the barley with salt and your chosen spices instead.

Talbina with water vs Talbina with milk

Both versions start with the same barley flour.
The difference is the liquid.

	With Water	With Milk
Texture	Light and creamy	Richer and creamier
Flavour	More pronounced barley flavour	Milder, richer flavour
Calories	Lower if no toppings are added	Higher depending on milk
Protein	Lower	Higher depending on milk
Best for	Simple everyday bowl	Rich, creamy breakfast

Neither version is inherently better. It simply comes down to what you enjoy.
If you prefer the richer version, try our Talbina recipe with milk.

Can you eat Talbina made with water every day?

Yes, you can enjoy Talbina regularly as part of a varied diet.

It doesn't have to be eaten every day, though.

If you enjoy it as a breakfast staple, vary your toppings and make sure the rest of your diet includes a good range of foods.

We've also answered can you eat Talbina every day? in more detail.

How to make Talbina thinner or thicker

Getting the consistency right is easy.

For thicker Talbina: use less water or allow it to cook for slightly longer.
For thinner Talbina: add more water towards the end of cooking.

Don't worry if it looks slightly too thin when you first take it off the heat. It will continue to thicken as it cools.

Storage

Talbina is best eaten fresh.

If you have leftovers, transfer them to an airtight container and refrigerate for up to 1 day.
When reheating, add a splash of water and stir well to loosen it.

Warm gently on the hob or in the microwave.

Frequently Asked Questions

Can you make Talbina with just water?

Yes. Talbina can traditionally be prepared with water instead of milk. Simply cook finely ground barley flour with water until smooth and creamy.

How much water do I need for Talbina?

For one serving, start with ¾ cup (190ml) of water. Add more if you prefer a thinner consistency.

How long does Talbina take to cook with water?

It usually takes around 2–5 minutes over low heat.

Why is my Talbina lumpy?

Make sure you mix the barley flour with the water thoroughly before cooking. Stir regularly while it cooks to keep the mixture smooth.

Does Talbina taste good with water?

Yes. Water makes a lighter bowl and allows the mild, earthy flavour of the barley to come through more clearly. Adding fruit, honey, nuts or seeds can add extra flavour.

Is Talbina better with water or milk?

Neither is necessarily better. Water creates a lighter bowl, while milk gives Talbina a richer and creamier texture.

Can I use plant milk instead?

Yes. If you want something between water and dairy milk, oat or almond milk work particularly well. Try our Talbina recipe with milk for the basic method.

Recipe Snapshot

Prep: 1 minute


Cook: 2–5 minutes


Total: 5 minutes


Serves: 1


Course: Breakfast


Cuisine: Islamic / Middle Eastern tradition

Ingredients

2 tbsp finely ground barley flour 
¾–1 cup (190–250ml) water 

Toppings of choice 

Honey, optional 

Method

Add barley flour and water to a small saucepan. 
Stir until smooth and lump-free. 
Cook over low heat for 2–5 minutes, stirring regularly. 
Add more water if needed. 
Pour into a bowl. 
Add toppings and serve warm. 

More Talbina recipes

If you enjoyed this simple version, try:

Talbina with Milk for a richer bowl.
Talbina and Oat Porridge if you like a little more texture.
Or explore more ways to enjoy Talbina throughout the week.

For the easiest way to make it, try Roohts Talbina barley flour.