Anonymous asked in Food & DrinkEthnic Cuisine · 1 decade ago

what is the moroccian dish semolina? what does it contain?

4 Answers

  • 1 decade ago
    Favorite Answer

    Semolina is coarsely ground grain, usually wheat, with particles mostly between 0.25 and 0.75 mm in diameter. The same milling grade is sometimes called farina, or grits if made from maize. It refers to two very different products: semolina for porridge is usually steel-cut soft common wheat whereas "durum semolina" used for pasta or gnocchi is coarsely ground from either durum wheat or other hard wheat, usually the latter because it costs less to grow.

    Non-durum semolina porridge or farina has come to be known in the United States by the trade name Cream of Wheat.

    Semolina pudding is made by boiling or baking the grain with milk and sweeteners. The pudding can be flavoured with vanilla, served with jam, and eaten hot or cold.

    In Italy (Tuscany) spaghetti made with semolina are called pici. In Northern India, it is known as sooji; in southern India, rava. The even finer (powder) version of this is called maida (wheat powder) from which noodles etc. are made. Sooji is considered healthier than maida. In much of North Africa and the Middle-East, it is made into the staple couscous.

    A popular dessert in Greece, ("Halvas") Cyprus, ("Halouvas") Turkey ("Helva"), and India ("Halva") is 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.

    It can be used as an alternative to corn meal to 'flour' the underside of fresh pizza dough to prevent it from sticking to the peel.

    In breadmaking, a small proportion of semolina added to the usual mix of flour produces a tasty crust.

    For an example i gave a recipe with semolina.

    Christmas Cake


    NOTE: this receipe should be prepared at least 2 months

    before baking to get the best out of it.

    part 1

    1/2 kg dates

    1/2 kg cherries

    1/2 kg cadju nuts

    1/2 kg raisins

    1/2 kg candid peel

    1/4 kg ginger preserve

    1/4 kg chow chow

    part 2

    1/2 semolina

    1/2 butter

    20 eggs

    1 bottle strawberry of jam

    1 bottle blackcurrent of jam

    3 tablespoons of vanilla

    1 teaspoon full of crushed cardamoms, cloves and cinnamon

    1/2 bottle of arrack

    2 cups of bees honey

    Step 1

    Chop finely all the ingredients listed in part 1.

    Add strawberry jam, blackcurrent jam, honey, vanilla, crushed spices

    one cup of bees honey, and two cups of arrack and mix well. Leave at least two month for marination.

    >From time to time mix well the ingredients.

    Step 2

    Beat egg white and yolk separate. Lightly roast semolina until its light brown

    and add butter into it. Beat lightly. Add butter/semolina mixture, beated egg yolks and whites

    into the step 1 ingredients and mix with a wooden spoon well. Chop few cherries to give the colour.

    Line well (few layers) of a baking tray and bake until is it done in a moderate oven. Don't bake

    until "kara"!

    step 3

    Once the cake is done, leave it for cooling. Mix one cup of bees honey into one cup of arrack well

    until disolved. Using a clean thick brush apply this mixture on top of the cake. Do this for couple

    of days. If needed you can ice the cake with almond paste. If you add colour to the almond paste it

    will give a rich look!


    Semolina and Juggery Pudding

    600 ml milk

    70 gm semolina roasted

    200 gm grated juggery

    small piece cinamon stick

    pinch of grated nutmeg

    pinch of salt

    01 tbsp vanila essence

    70 gm sultana or raisins

    50 gm toasted cashew nuts crushed

    1. Heat the milk and juggery in a gentle heat with the cinamon stick until juggery is dissolved in the milk.

    2. Add semolina little by little to the milk and stir well.

    3. Let the mixture boil for 8-10 minutes stirring constantly till the mixture becomes thick and cook through.Remove from heat.

    4. Mix in vanila essence salt nutmeg and sultana.

    5. Transfer in to a serving dish, sprinkle with toasted nuts. Serve warm or chilled

  • 1 decade ago

    As usual, David H. appears to be the only one who knows anything about food. Semolina is made from durum wheat and is most frequently used in Moroccan food as Couscous. These are small pellets of pasta that are cooked like rice with different ingredients.

    The Berbers use semolina to make a thick gruel like cream of wheat and halva cakes and as a thickener in puddings

    Semolina can also be coarse ground and made into a sticky pilaf. There is no dish, that I am aware of known simply as Semolina.

  • 1 decade ago

    Being a former chef and having worked with the Moroccan peole, cous-cous is made from semolina/durum wheat, it is ground and mixed with water and then rolled and steamed to make small pasta type balls for use with Tagines and other Moroccan stews and fish dishes.

    It is widely available in all countrys and is easy to cook, it can be quick or long cooking the box will say, enjoy it in more than just Moroccan or Middle Eastern cuisine.

  • 1 decade ago

    Read about Semolina here :-)

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