Middle Eastern platter from Passionate Vegetarian (page 59) by Crescent Dragonwagon
- unbleached all-purpose flour
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semolina flour
Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina."
Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf
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EYB Comments
Can substitute red leaf lettuce, collard greens, or chard for romaine lettuce; baba ghanoush for hummus; Moroccan olives, the book's "Mediterranean cornucopia of olives" or "Olivada" for Greek olives; spearmint for mint; store-bought stuffed grape leaves for the book's "Stuffed grape leaves" specified in this recipe; and the book's "Garlic-feta cream" for feta cheese. See recipe for raw vegetable suggestions.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.