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Semolina is the name given to roughly milled durum wheat mainly used in making pasta [3] and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or maize ) as well.
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.
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.
In Palestine and Syria, the same dish is known locally as ğarīš (Arabic: جَرِيش), which may also refer to the farinaceous dish of semolina. Parboiled and cut durum wheat groats, known as bulgur, are an essential ingredient of many Middle Eastern dishes such as mansaf and tabbouleh. Groats are also used in some sausages, such as black ...
Durum wheat [2] (/ ˈ dj ʊər ə m /), also called pasta wheat [3] or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), [4] is a tetraploid species of wheat. [5] It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. [6]
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In both dishes, semolina is toasted in fat, either oil or butter, and then mixed with water or milk and sugar to achieve the desired flavor and consistency. [15] Wheat-based Sōhan halvā in Northern India and Pakistan is a renowned delicacy made by combining wheat flour with milk, sugar, clarified butter , cardamom, saffron , and nuts such as ...