• Semolina
Semolina is a very gritty, coarse type of flour, usually made from wheat however the term is also applied to maize. It contains the nutritious heart (endosperm) of the grain, which is left behind during milling when the finer flour is sifted.
In the kitchen
In Britain semolina is traditionally (and sometimes derisorily) associated with baked milk puddings and school dinners, however there are many more exotic ways to use it.

South Indian cuisine sees semolina used for kesari, a softly spiced dessert-cum-sweetmeat cooked with milk, cashews and dried fruit, as well as uppuma, a savoury dish somewhere between a pilaf and polenta, flavoured with spices and served for breakfast or as a snack.

Fine semolina flour used for Moroccan yeasted pancakes called beghrir, eaten with honey for breakfast, as well as griddle-baked scone-like cakes called harcha and a range of dense breads.

Italians use semolina ground from hard durum wheat in the manufacture of gnocchi, and pasta (when it's sprinkled on to prevent sticking). It is also employed to make couscous, soups and dumplings and can be substituted for some of the regular flour in cakes and biscuits to give a crisp, crunchy texture - especially scrumptious with shortbread.

Varieties
Semolina is milled to various degrees of coarseness. Check to see whether the semolina you are buying is made from soft wheat or hard wheat (the durum variety) - the latter is what you need for gnocchi, pasta and home-made couscous.

Related recipes

 
Semolina shortbread biscuits with winterberry fool
Semolina shortbread biscuits with winterberry fool
By Rachel Allen on Market Kitchen

Rachel Allen’s biscuits, made with semolina flour, have a very fine and crisp texture, making a lovely contrast to her soft, creamy fruit fool

Avg user rating: 3 out of 5 stars



easy

Total time
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Sweet Semolina with Saffron
Sweet Semolina with Saffron
on The People's Cookbook

Anupama Puranik cooks this grain with bananas and milk before adding Indian spices for a twist to a traditional pudding

Avg user rating: 3 out of 5 stars



intermediate

Total time
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Minted semolina flummery with strawberry syrup
Minted semolina flummery with strawberry syrup
By Alan Coxon

Alan Coxon's creative version of a traditional British pudding makes an elegant summertime dinner party dessert

Avg user rating: 4 out of 5 stars



intermediate

Total time
40 min

Semolina Vermicelli
Semolina Vermicelli
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Mike Robinson shows us it's really no trouble to do noodles at home!

Avg user rating: 3 out of 5 stars



easy

Total time
50 min

Baked Semolina with Jam Sauce
Baked Semolina with Jam Sauce
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For a traditional nursery treat try Lotte Duncan's simple recipe for a warming semolina pudding, ideal for cold weather eating

Avg user rating: 3 out of 5 stars



easy

Total time
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Steamed Spiced Semolina Cakes with Fresh Tomato Cashew Chutney and Crushed Potato and Rocket Salad
Steamed Spiced Semolina Cakes with Fresh Tomato Cashew Chutney and Crushed Potato and Rocket Salad
By Celia Brooks Brown

For a delicious fusion dish try Celia Brookes Brown's creative recipe, a tasty combination of flavours and textures.

Avg user rating: 4 out of 5 stars



intermediate

Total time
1 hr

Uppama (Spiced Semolina)
Uppama (Spiced Semolina)
By Manju Malhi on Market Kitchen

Manju Malhi has an adventurous take on Indian-inspired spiced semolina, vegetables and tangy tomato relish

Avg user rating: 3 out of 5 stars



easy

Total time
50 min

Semolina Gnocchi
Semolina Gnocchi
By Frank Bordoni on Market Kitchen

If you can make porridge, you'll find Frank Bordoni's speciality Italian gnocchi perfectly easy to make at home too

Avg user rating: 4 out of 5 stars



easy

Total time
1 hr 20 min

Gnocchi alla Romagna (Roman-style Semolina Dumplings)
Gnocchi alla Romagna (Roman-style Semolina Dumplings)
By Frank Bordoni on Market Kitchen

Frank Bordoni demonstrates the particular style of gnocchi favoured in Rome, strewn with Italian cheese and baked in the oven

Avg user rating: 5 out of 5 stars



easy

Total time
1 hr 30 min

Semolina pudding with poached pears
Semolina pudding with poached pears
By Bryn Williams on Market Kitchen

Bryn Williams cooks a traditional British pudding with poached pears, creamy semolina and crunchy hazelnuts

Avg user rating: 4 out of 5 stars



easy

Total time
20 min