Semolina

Semolina

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From
Encyclopedia of Food and Cookery

A cereal obtained from wheat grains in the middle stages of flour-milling when the bran, wheatgerm and endosperm (the floury part of the grain) are separated. The first millings of the creamy-coloured endosperm are known as semolina. Semolina can be purchased fine, medium or coarse ground, and can be used to make Gnocchi, as well as breads, puddings and cakes, the latter two particularly in the Middle East and India. Semolina made from durum wheat is used commercially for pasta, and flour-coated coarse semolina grains make couscous, an integral part of stews and some desserts in North Africa. Couscous is available from Middle Eastern and Greek grocery stores (see Couscous). Buy semolina ready-packed or in bulk from supermarkets, delicatessens or health food shops.

Ingredients

Quantity Ingredient
see method for ingredients

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