Semolina is a coarse, golden flour milled from the endosperm of durum wheat — one of the hardest wheat varieties. It is a key raw material in food production, prized for its high gluten strength, yellow color, and granular texture. Semolina is the primary ingredient in pasta manufacturing and plays an important role in bakery, confectionery, and traditional desserts worldwide.
In Middle Eastern and Mediterranean cuisines, semolina is the base for semolina cakes like basbousa and revani, couscous, and ma’amoul cookies. In Indian cooking, it is used for upma, rava dosa, and halwa. The particle size of semolina ranges from fine to coarse, and choosing the right grade is essential for achieving the desired texture in each product. Semolina absorbs water slowly, which gives doughs made from it a firm, elastic structure ideal for shaping and extrusion.
Learn more about semolina — including grades, applications, and its role in pasta, bakery, and dessert production — in the articles below.
Basbousa recipe Middle East, North Africa Basbousa recipe is a traditional semolina cake enjoyed across the Middle East, North Africa, and the Eastern Mediterranean. It… Read More »Basbousa recipe Middle East, North Africa
Egypt Levant Basbousa recipe Basbousa (also known as Hareeseh or Revani in some regions) is a classic Middle Eastern syrup-soaked semolina cake. This tender, moist… Read More »Egypt Levant Basbousa recipe