Semolina-Purified Wheat

Semolina is basically durum wheat’s coarse, purified wheat middlings. It’s typically used in pasta creation as well as a common ingredient in puddings, polenta, and several breakfast cereals. The name semolina comes from the word “semola”, an Italian word that’s derived from the ancient Latin simila, which in turn means “flour”, itself a borrowed term from the Greek word “semidalis” (groats). The word isn’t Indo-European in origin despite its presence in Greek and Latin; it’s instead a Semitic loan word for “smd”, which means to grind into groats. The root of the term is believed to be Akkadian, Aramaic, and Arabic.

How to Produce Semolina
Grooved steel rollers are required when it comes to the process of milling wheat into flour in modern times. The roller are adjusted and customized so that the width of each is slightly narrower than the wheat kernels’ width. As the durum wheat is delivered into the mill, the rollers flake off the germ and bran while the endosperm (the starch of each kernel) is cracked and broken down into coarse little bits throughout the entire process.

By shifting, these particles and pieces are removed from the bran, which end up as semolina. This semolina is afterwards grinded into fine powder, which greatly optimizes the procedure of dividing the bran and germ from the endosperm. It also allows the separation of the endosperm into a variety of grades because of the fact that the endosperm’s inner part has the tendency to tear off and break down into tinier pieces when compared to its outer layers. Different grades of flour can then be produced by this streamlined milling method.

Types of Semolina and Names Worldwide
Durum-created semolina is yellowish in pigment. It’s typically the basis for couscous and other dried products. Semolina for couscous requires mixing one part durum flour with two parts semolina. If the flour is derived from softer wheat types, it is instead colored white. In these circumstances, the correct name for this product is flour, not semolina that’s only derived from durum wheat. Meanwhile, Cream of Wheat (a trade name) or farina is what coarser meal that comes from softer wheat types is called in the United States of America.

In general, meal made from grains other than durum can be turned into semolina, which then results in such products as corn semolina or grits (as it’s known in America) or rice semolina. The particles of semolina are renowned for their coarseness and unevenness; in fact, they measure between one-quarter to three-quarters of a millimeter in diameter. In some cultures, semolina is served as a religious offering, during special celebrations, or even at funerals.

In Romania, Serbia, Bulgaria, Hungary, Austria, and Germany, semolina is known as grieß, a word that’s connected to “grits”. Grieß can be mixed with an egg to create grießknödel, which can then be included with soup to enhance its taste. Semolina may also be cooked with milk or water and sweetened with chocolate squares in order to make the uniquely delicious, dessert-like breakfast food known as grießkoch.

Culinary Uses of Semolina

  • Sheera, Upma, and Rava Dosa: South Indians love using semolina as an ingredient, as evidenced by delicious dishes like upma (a popular breakfast dish that has a multitude of variations), rava dosa (also known as rowatu; a savory Indian crepe), and sheera (easy-to-make semolina pudding, also known as suji halwa in North India). It can also be used as crispy coating for slices of fish before they’re fried on a pan of oil.
  • Semolina Kabab: Just as its name suggests, the Indian semolina kabab is a kabab made from semolina. Its ingredients are as follows: salt, mint leaves, breadcrumbs for coating, green chili peppers, grated cheese, milk, flour, ground spices, tomato ketchup, red chili powder, butter, and of course semolina.
  • Spicy Semolina Upma: This Indian semolina recipe has a cornucopia of tastes and flavors that any self-respecting love of Indian cuisine should not miss. It can be served every breakfast, and it includes ingredients such as green chilies, mint leaves, margarine, mustard, presoaked black peas or lentils, salt, pepper, fresh ginger root, and large onions.
  • Semolina Barfi: This Indian dish is a delicious vegetarian dessert that’s mixed with milk and sugar as well as flavored with crushed cardamoms. It also includes ingredients such as butter and blanched almonds. It’s quite easy to prepare; all you need to do is add the semolina and the other ingredients together as recommended by the recipe, let them simmer, add the crushed cardamoms and cook for another ten minutes or until the concoction leaves the sides of your pan.
  • Semolina Ladoo: The semolina ladoo requires medium difficulty in preparation, but the results are certainly worth it. It includes milk, coconut gratings, sugar, cardamoms, semolina, and ladoos among its ingredients, and the total time required to prepare it is only fifteen minutes. This dish holds a high place among the different Indian dishes because of its sweet blend of milk and cardamoms flavors.
  • Semolina Pooris: This Indian recipe is a definite delight, because once you have a taste, you’re mouth will be watering for more. It requires butter (or butter), semolina (or ground rice), rice flour (or ground rice), vegetable oil, plain yogurt (optional), sausages, and sifted all-purpose flour. The end result is a delicious fried bread delicacy that can be served immediately as soon as you’ve cooked it.
  • Semolina Pudding: When boiled, you can turn semolina into a mushy and soft porridge. Semolina is also quite well-known in North America and Europe as a dessert when sweetened and boiled with milk. The resulting dish is called semolina pudding. You can serve it with jam or add flavor to it with vanilla at your behest.
  • Breakfast Porridge: Thanks to its coarseness, one can eat semolina with milk and raisins as porridge of sorts every morning. This breakfast dish is particularly popular in Russia, Poland, Latvia, Lithuania, Finland, Estonia, and Sweden.
  • Mannagrynsgröt or Blåbärsgröt: Semolina is Swedish is known as mannagrynsgröt. If you boil mannagrynsgröt along with bilberries, you’ll end up with the Swedish dish known as the blåbärsgröt.
  • Klappgröt, Vispipuurol, or Mannavaht: All those names refer to the same dish; its Swedish, Finnish, and Estonian names, to be more specific. This summer dessert is made by boiling semolina with berry juice and then whipped into a light, fluffy, and airy consistency.
  • Basbosa or Nammora and Harissa: Semolina is used in the Middle East to create sumptuous desserts such as Harissa (a hot chile paste that’s considered as the most important condiment in Tunisian cooking) or the so-called Nammora or Basbosa (a Lebanese somalina cake).
  • Halvas: This popular Grecian dessert that’s known by different names (in Arab countries it’s called halwa, in Pakistan and Iran it’s called halva, in Turkey it’s called helva, and in Cyprus it’s called helva or halouvas) is made with scorched semolina that’s sprinkled with pine nuts and cooked with milk, butter, and sugar.
  • Basbousa: The Alexandrine and North African harissa is made mostly of semolina. It’s also known as revani in Greece and Turkey, and it’s a sweet cake made of semolina or farina that’s soaked in syrup. It can also contain rosewater and coconut as well.
  • Nabulsi Kanafa: Semolina is a main ingredient of Palestine’s nabulsi kanafa. This Middle Eastern confection is a fine, vermicelli-like pastry that’s sometimes called shredded phyllo. This dessert is made by drizzling thin streams of semolina and water onto a turning hot plate in order for the resulting concoction to turn into long threads that resemble shredded wheat.
  • Couscous: North African couscous use durum semolina as a main ingredient. This Berber dish that’s traditionally served with meat and vegetable stew is a staple cuisine in not only North Africa, but also West Africa, the Middle East, Cyprus, Malta, Greece, Turkey, Sicily, Brazil, Madeira, Portugal, the Canary Islands, Spain, France, the Sahel, and Morocco.
Nutrition Facts
Calories 360
Total Fat 2%
Saturated Fat 1%
Potassium 5%
Total Carbohydrate 24%
Dietary Fiber 16%
Vitamin C 2%
Iron 24%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because it has not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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