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Semolina is light yellow coloured coarsely ground flour made from durum wheat. It is widely used in cooking for making food including - pasta, pizza, bread, biscuit doughs, breakfast cereals and puddings. Popular semolina recipes include - Semolina Barfi, Semolina Pudding, Semolina And Yoghurt Slices, Spicy Semolina Upma and Semolina Kabab.

History of Semolina

Semolina flour is believed to be originated from Southern Mediterranean basin or Abyssinia.

It was produced in Byzantine Egypt and used for making dishes such as cous cous and tabbouleh.

The word semolina derived from the Italian term "semola" comes again from ancient Latin root, which means "flour".

In Greek it is known as σεμῖδαλις (semidalis) or "groats". The root is vouched by- in Arabic, Aramaic and Akkadian.

Culinary Uses of Semolina

Semolina is widely used in cooking. It is particularly nice for making flatbreads and pizza bases because of the high protein content present in it allowing it to be rolled flat yet held together.

The scope of its use extends beyond making bread and noodles. It is made use of for making pastries, porridges, gruel and soup as well as for some speciality usage in bakeries such as a 'dusting' flour for decorating bread and for sprinkling on baking sheets and canvases to make cooked dough release from them without the use of oil.

Popular Semolina Recipes

Semolina Barfi is an Indian sweet semolina recipe made during special occasions such as festivals.

Semolina Pudding is a quick and easy to make semolina recipe made with a few ingredients.

Semolina And Yoghurt Slices is a delightful Asian savoury dessert semolina recipe.

Spicy Semolina Upma is a dish made from South Indian semolina recipe that can be had either as a snack or as a breakfast dish.

Semolina Kabab is a spicy Indian semolina recipe to make kabab.

Cuisines Using Semolina

Semolina is used in many cuisines across the world. In Germany, Austria, Hungary, Serbia and Romania it is called Grieß (a word similar to "grits") and is combined with egg to make grießknödel that is added to soup.

Semolina is popular in North-Western Europe and North America as a dessert boiled with milk and sweetened called semolina pudding. It is often flavoured with vanilla and served with jam. In Sweden, Estonia, Finland, Lithuania, Latvia and Russia, semolina is had as breakfast porridge, at times mixed with raisins and accompanied with milk. In Swedish it is called as mannagrynsgröt or boiled together with bilberries as blåbärsgröt. In the Middle East it is made use of for making desserts called Harisa , Basbosa or Nammora.

Preferable Cooking Methods

Semolina can be roasted, boiled or baked. However it is always better to roast it before cooking so that no lumps are formed in the dish. For recipes such as halwa, semolina is roasted along with clarified butter or ghee raisins and nuts before being cooked.

Nutritive Value of Semolina

Semolina is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Thiamin, Folate and Selenium which are antioxidant compounds responsible for enhancing immunity, strengthening heart and preventing risks such as cancer.

Semolina Buying and Storing Tips

Semolina can be bought from supermarkets in pre-packed pouches. The ones from a supermarket or store having a good product turnover must be bought. Semolina containing traces of moisture, damage in packaging and pest infestation must not be chosen. Semolina lasts long and undamaged when preserved in a refrigerator. A storage tip for protecting semolina from pest infestation would be to dry roast it and preserving in air-tight containers.