The answer is semolina flour, a versatile ingredient that’s been used for centuries in Mediterranean cuisine. Made from the hard, protein-rich durum wheat, semolina flour boasts a grainy texture ...

MEXICO CITY, MEXICO — Overall grain consumption is expected to rise for Mexico in marketing year 2025-26 in line with the ...

While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.

2. Once the raw smell of semolina is gone, add brown sugar, crushed almonds, and raisins. Mix well and take it off the heat. Keep it aside. When the above process is done, add in the wheat flour and ...

I now use semolina instead – which is ground from hard durum wheat. It gives a lovely, fine texture to the cake. If you’d prefer to keep the cake wheat-free, use polenta or fine cornmeal instead.

Its key ingredient is couscous, which is made from durum wheat processed into semolina, Like many health-conscious cooks, we’re always looking for ways to add tasty vegetables to our meals.

Made from durum wheat processed into semolina, couscous is easy to prepare and versatile. One of the key nutrients in couscous is selenium, a mineral and antioxidant that protects the thyroid gland.