Semolina is obtained by grinding wheat or corn grains, producing wheat semolina or corn semolina, in the process. Semolina is widely used in cooking.
It is used to make various types of bread, semolina pastries, semolina pudding, as well as dough for macaroni, couscous, spaghetti and other pasta products. Even the loved by many ashure is unthinkable to prepare without semolina.
Semolina is rich in nutrients, vitamins and trace elements. One serving of semolina halva will load you with vitamin B1 (thiamine), vitamin B2 (riboflavin, niacin (vitamin B3 or PP), vitamin B5 (pantothenic acid), Vitamin B6 (pyridoxine), folic acid (vitamin B9).
Semolina has the ability to increase its volume several times during cooking. In the preparation of porridge, semolina is boiled, while in the preparation of desserts, raw semolina is used to absorb the moisture released during baking.
When making semolina porridge, especially when making semolina pudding, it is very important that the semolina is boiled exactly as it should be, because otherwise you risk the porridge becoming hard and unpleasant in taste. Usually semolina is added to the already boiling water or milk in a thin stream.
The semolina must be stirred all the time while it's boiling, because otherwise the porridge will become lumpy. Usually the cooking time is about 5-7 minutes, after which it becomes hard and tough.
