Ingredients


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    Semolina

    Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. In South India, semolina is used to make rava dosa and upma. In North India it is used for sweets such as suji halwa. A popular dessert in Greece ("Halvas"), Cyprus ("Halouvas" or "Helva"), Turkey ("Helva"), Iran ("Halva"), Pakistan ("Halva"), and Arab countries ("Halwa") is sometimes made with semolina scorched with sugar, butter, milk, and pine nuts. Basbousa (North African and Alexandrine harisa) is made chiefly of semolina. In some cultures, it is served at funerals, during special celebrations, or as a religious offering. In much of North Africa, durum semolina is made into the staple couscous As an alternative to corn meal, semolina can be used to flour the baking surface to prevent sticking. In bread making, a small proportion of durum semolina added to the usual mix of flour produces a tasty crust.