Semolina

Used in 5 recipes on RecipeWiki.

Fine semolina is the gritty, pale yellow meal milled from wheat, usually durum, and this page covers it both as a cooking ingredient and as the dusting used on baking trays. Cooked in milk it swells into a smooth, soft porridge with a gentle wheaty sweetness, the base of Semolina Kasha. It also binds curd-cheese bakes, and scattered on a tray it stops Hand-Rolled Bagels sticking, adding a faint crunch underneath. Rain it slowly into simmering milk while whisking constantly; tipped in all at once, it forms lumps that will not cook out. Keep it airtight and dry.

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Recipes with semolina

Guryev Kasha — shot from directly overhead: semolina baked in layers between the skins lifted from scalded cream

Guryev Kasha

Semolina baked in layers between the skins lifted from scalded cream, with nuts, preserved fruit and caramel.

2 hr 52 minServes 8

DessertsRussianVegetarian

Hand-Rolled Bagels — shot from directly overhead: a stiff low-hydration dough rolled by hand

Hand-Rolled Bagels

A stiff low-hydration dough rolled by hand, retarded overnight and boiled before baking, which is what sets the chewy glossy crust.

14 hr 35 minServes 8

AmericanBreadJewish

Semolina Kasha — shot from directly overhead, the table surface filling the frame

Semolina Kasha

Manka, a milk semolina porridge cooked by raining the grain into moving liquid so that it thickens without lumps.

30 minutesBreakfastRussian

Vatrushka — shot from directly overhead: yeasted buns pressed into a ring around a well of sweetened curd cheese

Vatrushka

Yeasted buns pressed into a ring around a well of sweetened curd cheese, baked until the filling sets to a soft custard.

2 hr 25 minServes 10

BreadRussianVegetarian

Zapekanka — shot from directly overhead: curd cheese baked with semolina

Zapekanka

Curd cheese baked with semolina, egg and raisins into a light set pudding, eaten warm with soured cream.

1 hr 25 minServes 6

BreakfastRussianVegetarian