| between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. Through sifting, these particles are separated from the bran and this is semolina. The semolina is then ground into flour. This greatly simplifies the process of separating the endosperm from the bran and germ, as well as making it possible to separate the endosperm into different grades due to the fact that the inner part of the endosperm tends to break down into smaller pieces than the outer part. Different grades of flour can be thus produced.
Types
Semolina made from durum wheat is yellow in color. It is usually the basis for dried products such as couscous (North Africa), and bulgur ( Turkey, Cyprus and the Levant). Couscous is made by mixing roughly 2 parts semolina with 1 part durum flour.
When flour comes from softer types of wheat’s it is white in color. In this case the correct name is flour, not Semolina which comes only from durum wheat. In the United States, coarser meal coming from softer types of wheat’s is known also as farina or by the trade name Cream of Wheat. In Germany, Austria, Hungary and Romania, it is known as Grieß (a word related to "grits") and is mixed with egg to make grießknödel which can be added to soup. The particles are fairly coarse, between 0.25 and 0.75 millimeters in diameter.
When boiled, it turns into a soft, mushy porridge. This flour is popular in northwestern Europe and North America as a dessert, boiled with milk and sweetened, called semolina pudding. It is often flavored with vanilla and served with jam. In Sweden, Lithuania and Russia, it is eaten as breakfast porridge, sometimes mixed with raisins and served with milk. In Swedish it is known as mannagrynsgröt, or boiled together with bilberries, as blåbärsgröt. In the Middle East, it is used to make desserts called Harisa or so called Basbosa or Nammora.
More broadly speaking, meal produced from grains other than wheat may also be referred to as semolina, e.g. rice semolina, or corn semolina (more commonly known as grits in the U.S.)
In South India, semolina is used to make such delicacies as 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. 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. |
Galaktoboureko (Greek semolina dessert)
Hreesa or Basbosah in the Middle East (Semolina cake)