Semolina is a versatile flour that makes for hearty, creamy recipes. In comparison to plain, all-purpose, flour, semolina flour recipes lend a nuttier, sweeter taste.
Semolina flour is a great substitute for plain flour, but, keep in mind it has a texture similar to cornmeal. Use semolina the next time you’re baking cookies or biscuits – the coarse flour produces crispy, crumbly baked goods. Unlike polenta, semolina is made from high-gluten durum wheat, ideal for cakes, breads and pastas.
These semolina recipes are a must for the winter season. From creamy semolina puddings served with caramel pears to homemade semolina pasta dough, semolina gnocchi served with slow-cooked lamb to Phil Wood’s semolina cake recipe – we’re positive that you’ll find a semolina recipe that’s right for you.
Here’s a list of some of our favourite recipes with semolina flour.
Paul Farag’s coconut basbousa and fenugreek custard
Embla’s cheddar gnocchi, crushed tomato and olive oil
Paul Farag’s halawet el jibn and candied pine nuts
Phil Wood’s semolina cake with orange ice-cream and eggnog custard
Shane Delia’s semolina crumpets with caviar and saffron egg mayonnaise
Semolina pudding with caramel pears
(Credits: Ben Dearnley (main))Semolina pudding with caramel pears
Slow-cooked lamb in Soave with roast cherry tomatoes and semolina gnocchi
Semolina custard in kataifi with wild figs and Turkish apricots
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