Editing Semolina

{{short description|Coarse, purified milled wheat}}
{{other uses}}
{{nutritionalvalue
| name = Semolina
| image = Sa semolina far.jpg
| caption = 
| kJ = 1506
| protein = 12.68 g
| fat = 1.05 g
| satfat = 0.15 g
| monofat = 0.124 g
| polyfat = 0.43 g
| carbs = 72.83 g
| fiber = 3.9 g
| thiamin_mg = 0.28
| riboflavin_mg = 0.08
| niacin_mg = 3.31
| folate_ug = 72
| vitA_ug = 0
| vitB6_mg = 0.1
| vitB12_ug = 0
| vitC_mg = 0
| calcium_mg = 17
| iron_mg = 1.23
| magnesium_mg = 47
| phosphorus_mg = 136
| potassium_mg = 186
| sodium_mg = 1
| zinc_mg = 1.05
| water = 12.67 g
| source_usda = 1
| right = 1
| copper_mg = 0.2
| selenium_ug = 7.74
}}
'''Semolina''' is the name given to roughly milled [[durum|durum wheat]] mainly used in making [[pasta]]<ref name="m-w">{{cite web|url=http://www.merriam-webster.com/dictionary/semolina|title=Semolina – Definition|website=Merriam-Webster|access-date=2017-04-01}}</ref> and sweet [[pudding]]s.  The term ''semolina'' is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as [[rice]] or [[maize]]) as well.

==Etymology==
Semolina, attested since 1790–1800, is derived from the [[Italian language|Italian]] word {{Lang|it|semolino}}, an alteration of {{Lang|it|[[wikt:semola|semola]]}} ({{gloss|coarse grains}}, from [[Latin]] {{Lang|la|[[wikt:simila#Latin|simila]]}}, {{gloss|fine flour}}) with the diminutive suffix {{Lang|it|-ino}}. The Latin word is of ultimate [[Semitic languages|Semitic]] origin, with the original meaning of {{gloss|to grind into [[Groat (grain)|groats]]}}; cf. [[Arabic]] {{transliteration|ar|DIN|samīd}} ({{lang|ar|[[wikt:سميد|سميد]]}}, {{gloss|semolina}}) and [[Aramaic]] {{transliteration|arc|səmīḏā}} ({{lang|arc|ܣܡܻܝܕܳܐ}}, {{gloss|fine flour}}).<ref>{{Cite OED|semolina|175791|access-date=August 25, 2019}}</ref><ref>{{Cite American Heritage Dictionary|semolina|access-date=August 25, 2019}}</ref>

==Production==
[[File:rava-close2.jpg|left|thumb|Semolina grains in close-up]]
Modern milling of wheat into [[flour]] is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the [[bran]] and [[cereal germ|germ]] while the [[starch]] (or [[endosperm]]) is cracked into coarse pieces in the process. Through [[sifting]], these [[endosperm]] particles, the semolina, are separated from the bran. The semolina is then ground into flour. This greatly simplifies the process of separating the endosperm from the bran and germ, as well as making it possible to separate the endosperm into different grades because the inner part of the endosperm tends to break down into smaller pieces than the outer part. Different grades of flour can thus be produced.<ref>Wayne Gisslen (2001), ''Professional Baking'', John Wiley & Sons</ref>

==Types==
Semolina made from hard durum wheat ([[Durum|''Triticum turgidum'' subsp. ''durum'']]) is pale yellow in color.<ref>{{cite web |url=http://spiritfoods.net/semolina-flour/ |title=Semolina Flour |publisher=Spiritfoods |access-date=21 September 2012 |url-status=dead |archive-url=https://archive.today/20120906172809/http://spiritfoods.net/semolina-flour/ |archive-date=6 September 2012}}</ref> It may be milled either coarse or fine, and both are used in a wide variety of sweet and savory dishes, including many types of [[pasta]].

[[File:Semolina grains.jpg|thumb|right|alt=Two piles of semolina grains plain (left) and toasted (right)|Semolina ground, plain (left) and toasted (right)]]
Semolina made from common wheat ([[Common Wheat|''Triticum aestivum'']]) is beige in color. In the United States, it is called [[farina (food)|farina]] (not to be confused with Italian ''farina'', which is common-wheat flour), and it is used more often for desserts than for savory foods. On the [[Indian subcontinent]], common-wheat semolina may be milled either coarse or fine, and both are used in a wide variety of both sweet and savory dishes. Common names in other languages include:
* [[Italian language|Italian]]: ''semola di grano duro''; coarse (no descriptor), fine ''rimacinata''
* [[Greek language|Greek]]: ''simigdáli'' σιμιγδάλι; coarse ''chondró'' χονδρό, fine ''psiló'' ψιλό
* [[Arabic language|Arabic]]: ''samīd'' سميد; coarse ''ḵašin'' خشن, fine ''nāʿim'' ناعم
* [[Turkish language|Turkish]]: ''irmik''; coarse ''iri'', fine ''ince''
* [[Urdu language|Urdu]]: ''sooji'' سوجی
* Hindustani: ''baṃsī ravā'', ''bansi rava'' बंसी रवा (milled only coarse, not fine)
* [[Assamese language|Assamese]]: ''sūjī'' চুজি
* [[Bangla language|Bangla]]: ''śūjī'' সুজি
* [[Gujarati language|Gujarati]]: ''sōjī'' સોજી
* [[Hindustani language|Hindustani]]: ''sūjī'' सूजी/سوجی, or ''ravā'' रवा; coarse ''moṭī'' मोटी, fine ''bārīk'' बारीक
* [[Kannada]]: ''rave'' ರವೆ
* [[Malayalam]]: ''ṟava'' റവ
* [[Maldivian language|Dhivehi]]: ''ravā'' ރަވާ
* [[Marathi language|Marathi]]: ''ravā'' रवा
* [[Nepali language|Nepali]]: ''sūjī'' सूजी
* [[Punjabi language|Punjabi]]: ''sūjī'' ਸੂਜੀ
* [[Sinhala language|Sinhala]]: ''rulang'' රුලං
* [[Tamil language|Tamil]]: ''ravai'' ரவை
* [[Telugu language|Telugu]]: ''ravva'' రవ్వ

In The United States, meal produced from grains other than wheat may also be referred to as semolina, e.g., rice semolina and corn semolina. Corn semolina is commonly called [[grits]] in the United States.{{Citation needed|date=February 2025}}

==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.

==In baking==
As an alternative to corn meal, semolina can be used to flour the baking surface to prevent sticking. In bread making, a small proportion of durum semolina added to the usual mix of flour is said to produce a tasty crust.{{Citation needed|reason=Seems to be original research|date=April 2013}}

==See also==
* [[Guriev porridge]]
* [[Bombay rava]]

==References==
{{reflist}}

==External links==
* {{commons category-inline|Semolina and wheat farina}}
* {{Merriam-Webster|Semolina}}

{{Wheat}}

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