Semolina

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Picture of semolina (with a US penny (19 mm) to indicate scale)

Semolina grains

Semolina, unenriched
Nutritional value per 100 g (3.5 oz)

Energy 360 kcal 1510 kJ

Carbohydrates	72.83 g
- Dietary fiber 3.9 g
Fat	1.05 g
- saturated 0.15 g
- monounsaturated 0.124 g
- polyunsaturated 0.43 g
Protein	12.68 g
Water	12.67 g
Vitamin A equiv. 0 μg	0%
Thiamin (Vit. B1) 0.28 mg	22%
Riboflavin (Vit. B2) 0.08 mg	5%
Niacin (Vit. B3) 3.31 mg	22%
Vitamin B6 0.1 mg	8%
Folate (Vit. B9) 72 μg	18%
Vitamin B12 0 μg	0%
Vitamin C 0 mg	0%
Calcium 17 mg	2%
Iron 1.23 mg	10%
Magnesium 47 mg	13%
Phosphorus 136 mg	19%
Potassium 186 mg	4%
Sodium 1 mg	0%
Zinc 1.05 mg	11%

Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database

Semolina is the inner, granular, starchy endosperm of wheat (not yet ground into flour). There are two main types of semolina. Durum semolina, made from hard wheat, is used to make pasta and couscous. Soft wheat semolina, also known as farina or by the trade name Cream of Wheat, is used as a hot breakfast cereal and for desserts such as semolina milk pudding. In North India, semolina is known as suji; in South India, rava.

Semolina made from durum wheat or other hard wheats (that are easier to grow than durum) is quite yellow in color. It is usually prepared with the main dish, either boiled with water into a pasty substance, e.g. as gnocchi (in Italy), or as the basis for dried products such as pasta (Italy) which is made from finely ground semolina (sometimes called semolina flour), couscous (North Africa), and bulgur (Turkey and the Levant). Couscous is made by mixing roughly 2 parts semolina with 1 part durum flour (finely ground semolina a.k.a. semolina flour). ^[1]

Semolina from softer types of wheats (usually steel-cut) is almost white in color. In the United States it has come to be known by the trade name Cream of Wheat. The particles of are fairly coarse, between 0.25 and 0.75 millimetres in diameter. When boiled, it turns into a soft, mushy pudding. This semolina is popular in North Western Europe and North America as a dessert, boiled with milk, and sweetened. It is often flavored with vanilla and served with jam.

More broadly speaking, meal ground from other grains may also be referred to as semolina, e.g. rice semolina, or corn semolina (more commonly known as grits in the U.S.)

In South India, semolina is used to make such delicacies as rava dosa and upma, as well as sweets such as suji halwa. A popular dessert in Greece ("Halvas"), Cyprus ("Halouvas"), Turkey ("Helva"), Iran ("Halva"), and by Arab countries ("Halwa") is sometimes made with semolina scorched with sugar, butter, milk and pine nuts. In some cultures, it is served at funerals, during special celebrations or as a religious offering. In much of North Africa and the Middle East, durum semolina is made into the staple couscous.^[2]

Semolina can be used as an alternative to corn meal to flour the underside of fresh pizza dough to prevent it from sticking to the pan. In bread making, a small proportion of durum semolina added to the usual mix of flour produces a tasty crust.