Semolina
| |
| Semolina granules | |
| Alternative names | Suji, Rava |
| Type | Flour |
| Course | |
| Place of origin | |
| Region or state | |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Durum wheat |
| Ingredients generally used | |
| Variations | |
| Food energy | 360 kcal per 100 g kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Semolina is a coarse flour made from durum wheat, a type of hard wheat with high protein content. It is commonly used to make pasta, couscous, and various baked goods. Semolina is also a popular ingredient in Middle Eastern and Indian cuisine, where it is used to make puddings and halva.
Production[edit | edit source]
Production of semolina begins with milling the durum wheat into a fine flour, which is then sifted to remove the bran and germ. The remaining endosperm is then ground into coarse granules, which is what we know as semolina.
Nutritional value[edit | edit source]
Semolina is a good source of protein, fiber, and complex carbohydrates. It is also low in fat and cholesterol, making it a healthy addition to a balanced diet.
Culinary uses[edit | edit source]
In the culinary world, semolina is often paired with other ingredients to create delicious and satisfying meals. It is commonly used to make pasta, such as spaghetti and macaroni, as well as bread and pizza dough. Semolina can also be used to make desserts, such as the Indian pudding known as halva.
Availability[edit | edit source]
Semolina can be found in most grocery stores, either in the baking aisle or the international foods section. It is available in both fine and coarse varieties, with the coarse variety being the most commonly used for making pasta.
Cultural significance[edit | edit source]
Semolina is a popular ingredient in many cultures and cuisines, including Italian, Indian, and Middle Eastern cuisine. In Italy, semolina is a key ingredient in traditional pasta-making, while in India it is commonly used to make desserts such as suji halwa. Semolina is also used in Moroccan cuisine to make couscous.
References[edit | edit source]
External links[edit | edit source]
What Is Semolina Flour?, Bon Appétit Semolina: Nutritional Information and Health Benefits, Medical News Today What Is Semolina and How Do You Cook With It?, The Kitchn
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