Semolina soup with aniseed from The Food of Morocco (page 190) by Paula Wolfert

  • 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 Buy Now
  • acacia honey
  • Show all ingredients...
  • Serves : 4-6

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • nutrica6 on December 11, 2023

    This is nice and versatile. I didn't add as much water as it called for, felt that would have thinned it out too much. I added granola as a topping to my bowl with the dates and honey, which was delicious.

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