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Semolina made from hard durum wheat (Triticum turgidum subsp. durum) is pale yellow in color. [7] It may be milled either coarse or fine, and both are used in a wide variety of sweet and savory dishes, including many types of pasta. Semolina ground, plain (left) and toasted (right) Semolina made from common wheat (Triticum aestivum) is
Semolina pudding or semolina porridge is a porridge-type pudding made from semolina, which is cooked with milk, or a mixture of milk and water, or just water. It is often served with sugar, cocoa powder, cinnamon, raisins, fruit, or syrup. [1] It is similar to grain based halva or halawa.
Couscous is traditionally made from semolina, the hardest part of the grain of durum wheat (the hardest of all forms of wheat), which resists the grinding of the millstone. The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved.
It was made primarily from boiled, cracked wheat – hence its name, which derives from the Latin word frumentum, "grain". Fondé – a boiled porridge made with rolled millet flour pellets (araw/arraw) served stirred with condensed milk, sugar, a little butter if available. For older children and adults. Senegal.
Sea Salt. Derived from evaporated seawater, sea salt comes in many varieties and origins. The most common are Celtic sea salt, Fleur de Sel from the French sea, and Hawaiian sea salt.
Salt comes from two sources, the sea or the earth. Most salts are sea salts, which are obtained through evaporation of sea water. Those salts that are harvested from salt mines are less commonly ...
The semolina is then taken off the fire and kept aside while spices, lentils, onion, ginger, etc are sautéed in oil or ghee. The semolina is then added back to the pan and mixed thoroughly. Boiling water is added, and the mixture is stirred until the semolina absorbs the liquid and becomes fluffy in texture. [6] [7]
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