The main difference between the two is their uses in cooking and baking, with semolina flour being preferred for pasta and bread, while regular flour is used for a wide range of baked goods.

Soft, syrup-soaked, and bursting with the comforting flavors of coconut and butter, Basbousa is one of Egypt’s most beloved ...

Dust two large baking trays with flour and semolina. Dust your work surface heavily with flour and semolina and carefully tip out the dough (it will be very wet) - trying to retain a rough square ...

Dust the work surface with a mixture of the semolina/polenta and flour. Tip the dough out onto the work surface and roll out to about 2.5cm thick. Lightly dust two baking trays with half of the ...