Editing Semolina (section)

===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.