Creamy Barley Porridge with Honey and Dates Recipe
Rich, creamy barley porridge sweetened with honey and studded with tender dates creates the ultimate comfort dessert that's both satisfying and wholesome. The nutty barley becomes luxuriously soft whilst maintaining its delightful chew, perfectly complemented by warming cinnamon and natural sweetness. Learn how to make this quick and easy recipe!
Ingredients
- 100g pearl barley, rinsed thoroughly under cold water until water runs clear
- 500ml whole milk, full-fat for the creamiest texture
- 250ml water
- Pinch of fine sea salt (about ⅛ teaspoon, enhances the natural sweetness)
- 1 cinnamon stick, about 7cm long
- ½ teaspoon ground cinnamon, plus extra for dusting
- 80g Ajwa dates, pitted and roughly chopped (about 6-7 dates, or use Medjool if unavailable)
- 3 tablespoons raw honey, plus extra for drizzling
- 50ml additional milk for loosening if needed
Directions
Step 1
Rinse your pearl barley thoroughly in a fine-mesh sieve under cold running water for about 30 seconds until the water runs completely clear, this removes excess starch and prevents the porridge from becoming gluey. In a medium heavy-bottomed saucepan, combine the rinsed barley, milk, water, salt, and the whole cinnamon stick. Give it a good stir to distribute everything evenly. This combination of milk and water creates the perfect creamy consistency whilst allowing the barley to cook properly without scorching.
Step 2
Place the pan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to prevent the milk from catching on the bottom, this should take about 5-6 minutes. You'll know it's ready when you see steady bubbles breaking the surface and the liquid begins to foam slightly. Once boiling, immediately reduce the heat to the lowest setting and partially cover the pan with a lid, leaving a small gap for steam to escape. This is crucial for preventing overflow whilst maintaining a gentle simmer.
Step 3
Let the barley cook gently for 35-40 minutes, stirring every 8-10 minutes to prevent sticking and ensure even cooking. You're looking for the grains to become tender with a slight chew, and the liquid should reduce and thicken considerably to a porridge-like consistency, similar to creamy rice pudding. Don't be shy about scraping the bottom of the pan when you stir, this incorporates any settled grains and prevents burning. If the mixture becomes too thick before the barley is tender, add the additional milk in small splashes.
Step 4
Once the barley is beautifully tender and the porridge has reached a thick, creamy consistency that coats the back of your spoon, remove the pan from the heat and fish out the cinnamon stick. Stir in the ground cinnamon and half of your chopped Ajwa dates, mixing them through the warm porridge so they soften slightly and release their natural sweetness. The residual heat will gently warm the dates through perfectly. Let the porridge rest for 2-3 minutes, this allows the flavours to meld together and the texture to settle.
Step 5
Drizzle in the honey whilst the porridge is still warm, stirring gently to create beautiful golden swirls throughout. Don't overmix, you want to see those gorgeous honey ribbons running through the creamy barley, this is where the magic happens. Taste and adjust the sweetness if needed, remembering that the dates will add additional natural sweetness. If the porridge has thickened too much during resting, stir in a splash of warm milk until you achieve a luxurious, pourable consistency.
Step 6
Divide the creamy barley porridge between two serving bowls, making sure each portion gets an equal amount of those lovely date pieces. Scatter the remaining chopped dates over the top, pressing them gently into the surface so they sit beautifully. Drizzle each bowl generously with extra honey, creating elegant swirls and patterns, then finish with a light dusting of ground cinnamon over the top. The contrast between the golden porridge, dark dates, and amber honey creates an absolutely stunning presentation that's as beautiful as it is delicious.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Milk
And there is certainly a lesson for you in cattle: We give you to drink of what is in their bellies, from between digested food and blood: pure milk, pleasant to drink.
Barley
The Messenger of Allah ﷺ would spend many consecutive nights and his family did not have supper, and most of the time their bread was barley bread.
Dates
He who eats seven 'Ajwa dates every morning, will not be affected by poison or magic on the day he eats them.
Honey
There is healing in three: a drink of honey, cupping, and cauterization with fire, but I forbid my nation from cauterization.
Water
The water of Zamzam is for whatever it is drunk for.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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