Semolina

When wheat grain is milled, it is separated into bran, wheat germ and endosperm - the floury part of the grain. The endosperm may then be ground to produce a creamy-white powder known as semolina.

Coarse or medium-ground semolina may be cooked in milk (sometimes enriched with egg) to make a creamy pudding, which may be sweetened with sugar and flavoured with vanilla. It is traditionally served with raisins, currants or sultanas or simply with a spoonful of jam. Semolina can also be fried and mixed with raisins, nuts and honey to make sweet, round Indian cakes. When sprinkled with water, it can be rolled to produce couscous, a North African side dish that is usually served in the same way as rice.

Semolina flour (also known as type 00) is made from hard durum wheat (Triticum durum). This type of flour is usually recommended for making pasta or gnocchi (Italian dumplings).