Talbina

Prep time: 5 mins
Cook: 5 mins
Serves: 2

A warming porridge ideal for Ramadan which can be served in many ways but remains low in potassium and low in phosphate.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
25.0g	Carbohydrate
242.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
25.0g	Carbohydrate	242.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Sumaya Masood and Nasaar Jabbar

Talbina is a barley porridge mentioned in the Islamic Hadith. It is traditionally eaten during Ramadan as part of the early morning meal before starting the day’s fast.

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Ingredients

2 heaped tablespoons barley flour

225ml whole milk

150ml water

1 tablespoon honey

2 Medjool dates

Method

Whisk together the barley flour, milk and water in a saucepan, on a medium heat.

Keep whisking until the mixture begins to thicken, then reduce the heat to a low simmer.

Continue to simmer for 2 minutes, then remove the pan from the heat and pour the Talbina into a bowl.

Chop the Medjool dates and sprinkle on top to serve, along with the honey.

Food Facts

Carbohydrate

All the ingredients in this dish are sources of carbohydrate. The values have been provided for those who have trained in insulin adjustment.

Phosphate/potassium

We have reduced the amount of milk typically found in this dish and increased the amount of water, in order to keep this dish low in potassium and low in phosphate. Although Medjool dates are high in potassium they can be enjoyed in these small amounts, so that the dish overall remains suitable for those following a low potassium diet. Overall, this dish is low in phosphate, but if you have been prescribed a phosphate binder ensure you take them with this dish.

Protein

This dish is high in protein which is ideal for those on dialysis.

Gluten free

Barley flour is not suitable for those on a gluten free diet. Try a gluten free alternative such as buckwheat flour.

Vegan

Use a plant-based milk and try syrup in place of honey.

Healthier option

This dish is low fat but If you want to reduce the amount of sugar or fat you eat, use semi skimmed milk. You could also leave out the honey or use a granulated sweetener.

Storage

This dish is best served fresh, however it can be stored in the fridge for up to 2 days. Reheat in a saucepan with some extra water.

Tips

To make this a more filling meal, try adding a portion of low potassium fruit, such as grating half an apple or pear on top during step 4. As an optional extra, you could add a sprinkle of cinnamon for extra flavour during step 4. If you have been advised to follow a fluid allowance, remember to count the liquids used in this recipe.