The traditional Nabawi (local barley)

Prophetic Tabbouleh of high quality without additives made from grinding local barley grains non-GMO ground to zero degree and sieved after grinding to give the highest value and taste. - Note: Not all types of barley are good for making Prophetic Tabbouleh. Local barley is the best type for Prophetic Tabbouleh and is one of the old types of barley, currently rarely cultivated, which increased its price. - Preparation method: Three tablespoons of Prophetic Tabbouleh are added to two tablespoons of powdered milk. Then one and a half cups of water are poured over it. The ingredients are cooked on low heat with continuous stirring for eight minutes. Then left to cool, and before serving, the surface of the Tabbouleh is garnished with a sprinkle of ground cinnamon, nuts, and a little honey. It can be stored in the refrigerator for two days after cooking. It is preferred to serve cold.