Milk was never a part of Talbinah

[Wadil Qura (ومسجد بالوادي)‎]

Almost 100 % Muslims make Talbinah with milk, because they were told & trained to do so.

But you will be surprised that this method is not correct.

 

Probably the oldest book on Tibb-e-Nabawi was written by Abdul Malik Bin Habib (died 238^th year of Hijrah). For Talbinah, he wrote :

 

التلبين وهو أرق من الحريرة يعجن الدقيق، ثم يحلل بالماء، ثم يطبخ فإذا طبخ صفه فذلك التلبين

Talbeen is lighter than Harirah*, it is prepared in the following way:

1. Kneading the flour: Flour is mixed with water to form dough.
2. Dissolving in water: More water is added to the dough until it completely dissolves and becomes liquid.
3. Cooking: The mixture is cooked until it is perfectly done (taste of raw flour goes away)
4. Straining: After cooking, the mixture is strained to remove any lumps, and thus Talbinah is ready.

* Harirah was a traditional soup that originated in Andalusia, typically made with barley or wheat, mutton, lentils, and other ingredients.

This explains that milk is never necessary to make Talbinah & Allah Knows the best, making Talbinah with milk can be an option, but milk is never compulsory.

TALBINAH is simply whole barley flour & water, & to enhance the taste, we make Talbinah with SAWEEQ/Sattu (roasted barley flour).

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