glasses semolina
Rich in protein and carbohydrates, semolina provides B vitamins and minerals including iron and magnesium. It is notably higher in protein than common soft wheat flour, making it particularly suited to pasta production.
About
Semolina is the granular middlings of durum wheat (Triticum turgidum subsp. durum), a hard wheat variety prized for its high protein and gluten content. The grain is milled to produce coarse, golden-yellow particles, larger than flour but finer than cracked wheat. Durum wheat is primarily cultivated in the Mediterranean region, North Africa, and parts of North America, with Italy and Canada being major producers. Semolina has a distinctive pale yellow color, nutty flavor, and granular texture that distinguishes it from soft wheat flour.
Culinary Uses
Semolina is essential in Mediterranean and Middle Eastern cuisines, most notably as the primary ingredient in dried pasta production, where its high protein content develops the gluten network necessary for firm, al dente texture. It is also used to make couscous, a staple grain throughout North Africa and the Levant. Beyond these applications, semolina appears in sweet preparations such as halva and semolina cake, as a coating for breads, and in Indian cuisine as a base for savory and sweet dishes like upma and khichdi. The granular structure provides textural contrast and is valued in baking for its ability to create crisp exteriors.