from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The gritty coarse particles of wheat left after the finer flour has passed through a bolting machine, used for pasta.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Hard grains of flour left after milling
from the GNU version of the Collaborative International Dictionary of English
- n. The purified fine, hard parts of durum wheat, derived mostly from the endosperm, rounded by the attrition of the millstones, -- used in cookery, such as in the preparation of Italian pasta.
from The Century Dictionary and Cyclopedia
- n. The large hard grains retained in the bolting-machine after the fine flour has been passed through it.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. milled product of durum wheat (or other hard wheat) used in pasta
My Kitchen Lab comments: bee said ... broken wheat may be better for ya than semolina, though, 'cos it; s whole grain, while semolina is not.
When the semolina is lukewarm add the eggs, well beaten, stirring vigorously to incorporate well, until the mixture is again smooth and creamy.
Slices of vegetables are smeared with a tasty tamarind paste, then dipped in semolina/rava and shallow-fried: the result is a crisp and delicious side-dish that can turn a simple meal of dal-rice into something quite special.
Paz, semolina is available even in my obscure neck of the woods.
After the semolina is roasted add the hot liquid slowly and keep mixing the semolina so that it does not stick to the vessel and this helps to avoid lumps.
Till all liquids get absorbed and semolina is fluffy.
Intermittently check if semolina is fluffy and cooked.
I find that semolina is great for baking when you want something with texture.
Generally, semolina is milled more coarsely than durum.
If you have semolina on hand, maybe try rolling it in semolina, to impart a bit of that special nutty flavor.
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