Durum semolina flour

What is durum semolina flour? About the ingredient durum semolina flour. Including 69 recipes with durum semolina flour, nutrition data, and where to find it.

Contents

1. About
2. Nutrition facts
3. Where found
4. Food group
5. Weights & measures
6. Recipes72
7. References
8. Related

About

Semolina  is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings.

Semolina made from durum wheat is yellow in color. It is usually the basis for dried products such as couscous, which is made by mixing roughly 2 parts semolina with 1 part durum flour.

When flour comes from softer types of wheats it is white in color. In this case the correct name is flour, not semolina which comes only from durum wheat.

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, Estonia, Finland, Lithuania, Latvia 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.

Recipes using durum semolina flour

There are 72 recipes that contain this ingredient.

All 72 recipes

Created: August 2, 1999 Last updated: about 3 years ago