Editing Semolina (section)

==Dishes==
{{More citations needed section|date=February 2025}}

===Savory===
In [[Germany]], [[Austria]], [[Hungary]], [[Bosnia-Herzegovina]], [[Bulgaria]], [[Serbia]], [[Slovenia]], [[Romania]], [[Slovakia]] and [[Croatia]], (durum) semolina is known as ''[[wiktionary:Grieß|(Hartweizen-)Grieß]]'' (a word related to "[[grits]]") and is mixed with egg to make ''[[knödel|Grießknödel]]'', which can be added to soup. The particles are fairly coarse, between 0.25 and 0.75 millimeters in diameter. It is also cooked in milk and sprinkled with chocolate to be eaten as breakfast.

In [[Italy]], (durum) semolina is used to make a type of soup by directly boiling fine semolina in vegetable or chicken broth. Semolina can also be used for making a type of [[gnocchi]] called ''[[gnocchi alla romana]]'', where semolina is mixed with milk, cheese and butter to form a log, then cut in discs and baked with cheese and [[Béchamel sauce|bechamel]].
[[File:Sanza upma (49712703693).jpg|thumb|Upma, or sanza, a savory dish made across India]]
[[File:Rava Idli (6005561226).jpg|200px|thumb|Steamed savory semolina [[rava idli]]s]]

Semolina is a common food in [[West Africa]], especially among [[Nigeria]]ns. It is eaten as either lunch or dinner with stew or soup. It is prepared just like [[eba]] (cassava flour) or [[fufu]] with water and boiled for 5 to 10 minutes.

In much of [[North Africa]], durum semolina is made into the staple [[couscous]] and different kinds of flat breads like [[m'semen]], kesra, khobz and other.

In Pakistan and North India semolina is called sooji, and in [[South India]], rava. Semolina is used to make savory [[South indian food|South Indian foods]], such as [[rava dosa]], [[rava idli]], rava kitchri and [[upma]]. It is used to coat slices of fish before it is pan-fried in oil. [[Roti]]s can also be made from semolina.

===Sweet===

[[File:Griesmeelpudding met rode bessen saus.jpg|thumb|200px|right|[[Dutch cuisine|Dutch]] semolina pudding (''griesmeelpudding'') with a [[redcurrant]] sauce]]
[[File:Debesmanna.JPG|200 px|thumb|right|[[Redcurrant]] semolina [[mousse]] (''jāņogu debesmanna'')]]
In [[Austria]], [[Germany]], [[Hungary]], [[Bulgaria]], [[Bosnia-Herzegovina]], [[Slovenia]], [[Serbia]], [[Romania]], [[Croatia]], [[Slovakia]], and the [[Czech Republic]], common wheat semolina  is called ''{{Lang|de|Weichweizengrieß}}'' in [[German language|German]], but is often referred to as ''{{Lang|de|Grieß}}''). It is often cooked with milk and sugar or cooked with just milk and then topped with sugar, [[cinnamon]], [[Ovaltine]] or other sweet toppings. A dollop of butter is also often added. This dish is called ''[[Grießkoch]]'' in Austria, ''{{Lang|de|Grießbrei}}'' in Germany, and [[semolina pudding]] in [[English language|English]]. ''{{Lang|de|Grießauflauf}}'' consists of semolina mixed with whipped egg whites, and sometimes fruit or nuts, and then baked in the oven.

A baked dish containing semolina called ''migliaccio'' is found in the Neapolitan tradition in Italy. Migliaccio is a mixture of ricotta, [[vanilla]] and citrus peel, similar to the filling in [[Sfogliatella|sfogliatelle]], with added semolina flour to obtain a simple, firm cake.

In Slovakia, [[Sweden]], [[Estonia]], [[Finland]], [[Lithuania]], [[Latvia]], [[Poland]], [[Romania]], [[Ukraine]], [[Belarus]], [[Israel]], and [[Russia]], it is eaten as a breakfast porridge, sometimes mixed with [[raisin]]s and served with milk. In [[Swedish language|Swedish]], it is known as ''{{Lang|sv|mannagrynsgröt}}'', or boiled together with blueberries, as ''{{Lang|sv|blåbärsgröt}}''. In Sweden, Estonia, Finland, and Latvia, semolina is boiled together with juice from berries and then whipped into a light, airy consistency to create ''{{Lang|sv|klappgröt}}'' (Swedish name), also known as ''{{Lang|fi|vispipuuro}}'' (Finnish name) or ''{{Lang|et|mannavaht}}'' (Estonian name) or ''{{Lang|lv|debessmanna}}'' (Latvian name). This dessert often eaten in the summer.

In the [[Middle East]] and [[North Africa]], ''[[basbousa]]'' (also called ''harisa'' in some [[varieties of Arabic]]) is a sweet semolina cake soaked in fragrant syrup and frequently topped with nuts. In [[North Africa]], it is also used to make [[harcha]], a kind of griddle cake often eaten for breakfast, commonly with jam or honey.<ref>{{cite book |title=Morocco |author=Anthony Ham |author2=Paula Hardy |author3=Alison Bing |publisher=Lonely Planet |year=2007 |isbn=978-1-74059-974-0 |page=74 |url=https://books.google.com/books?id=V_IMx-YYvJYC&q=briouat&pg=PA74}}</ref> [[Baghrir]], a [[North African]] pancake, is also made with semolina or flour that is served for breakfast.

In Indian subcontinent, semolina (called Rava, suji or shuji) is used for such sweets as [[suji ka halwa|halwa]] and rava kesari. Semolina vermicelli is also used to make a pudding called '''seviyan'''. In [[Nepal]], semolina is called suji and is used for preparing sweet dishes such as haluwa or puwa. In [[Myanmar]] (Burma), semolina (called shwegyi) is used in a popular dessert called [[sanwin makin]]. In Sri Lanka semolina is called ''rulan'' and used to make creamy porridge and a sweet confectionery called "rulan aluwa".

[[Halwa]] is sometimes made with semolina cooked with sugar, butter, milk, or pine nuts. It is a popular treat in [[Turkey]] (''helva''), [[Greece]], (''[[halva]]s''), [[Cyprus]] (''halvas''), [[Bulgaria]] (''halva''), [[Iran]] (''halva''), [[Pakistan]] (''halva''), [[Bangladesh]] (''halua''), [[Palestine (region)|Palestine]] (''halawa''), and [[Israel]] (''khalva''). In Turkey, sweet dishes called [[revani]], [[şekerpare]] and [[şambali]] are made with semolina.
In Greece, the dessert [[galaktoboureko]] is made by making a custard from the semolina and then wrapping it in phyllo sheets.  In Cyprus, the semolina may be mixed also with almond cordial to create a light, water-based pudding.