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
Double steaming at least four hours. The flavour of the soup is soaked into the flesh of the melon. The whole melon and its contents are brought to the dinner table. The soup is served by scooping out the liquid and the inside wall of the melon. In this case, the edible melon takes the place of the double steaming jar. This application is possible because winter melon has a waxy, and thus waterproof, rind. Winter melon is believed to be nourishing and it is seldom cooked with ingredients that are believed to be too "yin" or too "yang". A dessert dish