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
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