Semolina is made from the hardest part (endosperm) of the durum wheat grain, which is ground. Semolina flour is the finest grind and is commonly used for making pasta.
Semolina has a fine yet gritty texture and is used to make all kinds of foods worldwide, such as semolina porridge, griddle cakes, Indian dosa, as a coating for
fish and chicken before frying, as well as cakes and pastries. It’s available in supermarkets, delicatessens and international food stores.
Try some of our delicious semolina recipes, below.
Semolina cake with orange honey syrup
- 150 g unsalted butter, chopped, at room temperature
- ¾ cup caster sugar
- 1 tbsp finely grated orange rind
- 4 eggs
- 1 cup fine semolina
- ¾ cup self-raising flour
- 1 cup Greek yoghurt
- 2 tbsp blanched almonds
- Extra Greek yoghurt, to serve
Orange honey syrup:
- ⅓ cup honey
- ½ cup water
- ½ cup caster sugar
- ½ cup orange juice
- Grease a 22cm springform pan (base measures 20cm). Line base and side with baking paper.
- Beat butter, sugar and rind in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Mixture will looked curdled at this stage. Transfer to a large bowl. Fold in semolina, flour and yoghurt in two batches until combined.
- Spoon into prepared pan smooth over top. Decorate with almonds.
- Cook in a moderate oven (180C) for about 50 minutes, or until a skewer inserted into centre comes out clean.
- Meanwhile, make syrup. Combine all ingredients in a medium saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Boil gently for about 5 to 8 minutes, or until slightly thickened.
- Using a skewer, pierce hot cake in pan from the top to the base. Slowly pour over half the syrup, stand for 15 minutes to allow it to absorb. Transfer to a serving plate.
- Serve warm or cold with extra Greek yoghurt and remaining syrup.
Semolina roast potatoes with garlic & thyme
- 1 garlic bulb
- 1 kg small floury potatoes
- 5 tbsp olive oil
- 100 g fine semolina flour
- 6 thyme sprigs
- Break the garlic bulb into cloves and place in a pan with the potatoes in their skins, then cover with cold salted water. Bring the potatoes to the boil, then simmer for 15 mins until you can put a knife through, but they still hold their shape. Drain in a colander and leave to cool.
- Heat oven to 180C/160C fan. When the potatoes are cool enough to handle, peel off the skins. Cut into quarters and mix in a large bowl with 2 tbsp of the olive oil and some seasoning. Toss with the semolina flour until well coated.
- Pour the remaining 3 tbsp olive oil into a shallow roasting tin and add the potatoes, garlic and thyme. Bake for 45 mins-1 hr until the potatoes are crisp and golden.
Semolina custard filo pie
- softened unsalted butter, for greasing
- 1 tsp ground cinnamon, plus extra to serve
- 75 g unsalted butter, melted
- 8 filo pastry sheets
- warmed honey, to serve
- 3 ¼ cups milk
- ⅔ cup caster sugar
- 1 tsp vanilla bean paste
- 2 egg yolks
- 1 cup semolina
- 25 g unsalted butter, chopped
- Invert base of a 20cm springform pan. Grease with softened butter.
- To make custard, whisk milk, sugar, vanilla and yolks in a large saucepan until combined. Whisk occasionally over a medium heat for about 4 minutes, or until hot.
- Gradually pour in semolina, whisking constantly for about 5 minutes, or until thickened. Remove. Stir in butter. Spread over a tray. Refrigerate, covered, for about 30 minutes, or until cold.
- Stir cinnamon into butter.
- Place one sheet of pastry on a clean surface. Lightly brush with some of the butter mixture. Lift into prepared pan, leaving pastry overhanging edge. Repeat with remaining sheets of pastry and butter mixture, overlapping in a clockwise direction to completely line pan.
- Spoon custard into pan. Smooth top. Loosely fold over-hanging pastry towards the centre of pan. Gently brush with butter mixture.
- Cook in a hot oven (200C) for about 25 minutes, or until light golden. Remove. Stand in pan for 10 minutes. Remove side of pan. Cool on a wire rack for 20 minutes.
- Serve warm pie drizzled with honey. Dust with extra cinnamon.