Semolina Semolina Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making pasta and couscous. The word "semolina" can also refer to sweet dessert made from semolina and milk. The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize. "Semolina" is derived from the Italian word "semola", meaning 'bran'. This is derived from the ancient Latin "simila", meaning 'flour', itself a borrowing from Greek "σεμίδαλις (semidalis)", "groats". The words "simila, semidalis, groat," and "grain" may all have similar proto-Indo-European origins as two Sanskrit
Naryn (dish) cooked in plain boiling water or often in a broth of horse meat. Horse meat is then shredded into the pasta and naryn is served on a lagan (12" plate) decorated with slices of horse meat sausage ("kazy"). The dish is served as a part of any extended meal after the samosa and before the plov ("osh"). Naryn (dish) Naryn, neryn or norin (Kyrgyz: наaрын Russian: нaрын, Uighur: нерин Uzbek: норин). In Kyrgyz cuisine naryn is an finely chopped lamb meat (or horse meat) with onion sauce. Naryn with the addition of noodles is now called beshbarmak. In Uzbek cuisine