by Top Op
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Purified wheat middlings of durum wheat Used in making pasta, breakfast cereals, puddings and couscous Used to coat slices of fish to give it a crispy coating Idea for making Indian sweet dishes like halwa and kesari Adding to puri dough makes puri stay puffed for longerSemolina fine is the coarse, purified wheat middling of durum wheat used in making pasta, breakfast cereals, puddings and couscous. Boiled semolina turns into a porridge, known in some areas as cream of wheat. It is also used to coat slices of fish before it is pan-fried in oil, to give it a crispy coating. Semolina is a common food in west Africa, especially among Nigerians. It is eaten as either lunch or dinner with stew or soup. In much of north Africa, durum semolina is made into the staple couscous. It is also used to make harsha, a kind of griddle cake often eaten for breakfast, commonly with jam or honey.