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 ...

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.

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.

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.

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 ...

An Italy that can’t grow its own wheat for pasta? It’s a race against time. Using a shared database in a Microsoft super-computer, scientists from Italy and other countries are working together to ...

The amount of water in pani-puri helps the body to hydrate and also keep energy levels high. Ingredients like ginger, mint, and spices stimulate digestion, which keeps the digestive tract healthy and ...

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.