Talbinah / Barley (التلبينة)
Hordeum Vulgare is the botanical name for barley, it is from the Poaceae family.
Talbinah is actually a broth made from barley (Sha`eer). The broth is called Talbinah because it is thin and white, similar to milk.
Barley (the essence of Talbinah) is a rugged cereal grain from the grass family, it can grow up to 1 ½ to 4 feet tall and flourishes in cool climates.
It has not been established where exactly barley originated from however it has been traced back to 7000BC Iran and 5000BC in the early Egyptian and Sumerian writings. Barley was part of the staple diet in ancient Egypt, in 5th century AD Tibet, and Medieval Europe. Known to the ancient Greeks, Romans and Chinese, it is from the most ancient of cultivated grains; it was the first domesticated grain in the Near East (current day Syria, Palestine, Israel, Lebanon) and has been used for centuries in dishes ranging from bread, soup and cereal.
The most common forms of barley found today are: Hulled barley where only the outer husk is removed, Scotch barley where the grain is husked and coarsely ground, barley grits where the grain is hulled and cracked into medium course pieces, and Pearl barley where the bran is removed, steamed and polished. The most nutritious and beneficial of these is the hulled barley as the other forms lose a lot of their nutritional value through the different processing they go through. Pearl barley is more commercial and widely available unlike the other forms which can mainly be found in health food.