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Semolina is the name given to roughly milled durum wheat mainly used in making pasta [3] and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or maize ) as well.
a deep-fried ball or patty made from ground chickpeas, fava beans, or both Fasolia bizzeit (فاصوليا بزيت) green beans with olive oil, lemon and garlic Fatteh (فتّة) pieces of Arabic bread covered with other ingredients Fattetil-makdus (فتّة المكدوس) Fatteh with makdous and minced meat Fatteh billahm (فتّة باللحم)
A semolina pasta in the form of very fine, very tiny balls or squares. Dolma: Middle East: A group of rice- or meat-and-herb filled vegetable dishes of Ottoman origin. Variations are eaten across the Levant, the eastern Mediterranean and the Arab world. Can be served warm or cold. Similar to the Greek stuffed grape leaves, dolmadakia or sarma ...
Harees – a Middle Eastern dish of boiled, cracked, or coarsely-ground wheat and meat or chicken. Its consistency varies between a porridge and a dumpling. Hasty pudding – a pudding or porridge of grains cooked in milk or water. In the United States, it invariably refers to a version made of
A stew of semolina kubba cooked with beet: Kubba Matfuniya: Iraq Ball-shaped kubba Kubba Hamusta: Iraq A stew of semolina kubba cooked in sour sauce Mafrum: Libya: A stuffed vegetable dish made from root vegetables, typically potatoes, filled with ground meat and then fried and simmered in a tomato-based sauce. Ma'amoul: The Levant (Syria ...
A Sweet Year: Jewish Celebrations and Festive Recipes for Kids and Their Families by Joan Nathan (Knopf) and My Life in Recipes: Food, Family, and Memories by Joan Nathan (Knopf). After a seven ...
The semolina is then taken off the fire and kept aside while spices, lentils, onion, ginger, etc are sautéed in oil or ghee. The semolina is then added back to the pan and mixed thoroughly. Boiling water is added, and the mixture is stirred until the semolina absorbs the liquid and becomes fluffy in texture. [6] [7]
Traditionally, pasta dough prepared in southern Italy used semolina and water; in the northern regions, where semolina was not available, flour and eggs were used. In modern Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, industrial lasagne are made from durum wheat semolina. [29]