Semolina related to "grits") and is mixed with egg to make "Grießknödel," which can be added to soup. The particles are fairly coarse, between 0.25 and 0.75 millimeters in diameter. In South India, semolina is used to make savory foods, like Rava dosa and Upma. It is sometimes also used to coat slices of fish before it is pan-fried in oil, to give it a crispy coating. In much of North Africa, durum semolina is made into the staple couscous. Semolina is a common food in West Africa, especially among Nigerians. It is eaten as either lunch or dinner with stew
Semolina On the Indian subcontinent, semolina (called Suji) is used for such confection or sweetmeat [Halwa]]. Such a preparation is also a popular dessert in Greece ("halvas") and Cyprus ("halvas"). In Greece, the dessert galaktoboureko is made by making a custard from the semolina and then wrapping it in phyllo sheets. In Cyprus, the semolina may be mixed also with almond cordial to create a light, water-based pudding. In Turkey ("Helva"), Bulgaria ("Halva"), Iran ("Halva"), India ("Halva"), Bangladesh ("Halua"), Palestine ("Khalwa"), and Arab countries, "halawa" is sometimes made with semolina scorched with sugar, butter, milk, and pine nuts. In Nepal, semolina