semolina

I recently received a used hand-crank pasta machine. I spent an entire weekend rolling everything I could get my hands on through that thing. I was obessed with making an eggless dough. At some point, once I&#39;d mastered that, I decided I would make tortellini. That was before I raided the refrigerator to find I had no ricotta, no fresh meat—no anything to fill a tortellini with. But I eyeballed the greek yogurt and thought, why not? And why not, indeed? This is the best tortellini I&#39;ve ever made.

Greek Yogurt Semolina Tortellini

durum semolina flour

salt

water

whole milk Greek yogurt

pecorino romano

black pepper

Pour the semolina flour onto a work surface, and add the salt, stirring a bit with your fingers to combine.

Make a well in the center of the flour.


Pour a couple of tablespoons of water into the well, and begin incorporating the flour into the water. Continue adding water until you've incorporated almost all of the flour. Knead any remaining flour in, and continue kneading for about 5 minutes, until supple and smooth. Set aside to rest (wrapped in plastic or in a plastic bag) for at least 20 minutes (and up to 1 day).


Roll out using a pasta machine, allowing rolled-out pasta to rest on a sheet tray (lightly dusted with semolina), covered under a towel. Cut into desired shape. Plain, unfilled pasta cooks in well-salted boiling water in 60-90 seconds.

Basic Semolina Dough

Combine the yogurt, pecorino, egg yolks, and pepper. Stir vigorously.


Using a circle cutter, cut 1-3/4" or larger rounds from your pasta dough, setting aside any scraps under a damp cloth (these can be run through your pasta machine again).


Put a very small dollop of filling in the center of each round. Moisten the edges of the pasta, and fold it in half, crimping the edges closed with your fingers. Make a dimple in the flat edge of the half-round you just created, and pull the two corners around to meet each other, crimping them together.

Place completed tortellinis on a sheet tray dusted with semolina (to prevent sticking). At this point, tortellini can be flash frozen or cooked right away. 90 seconds in rapidly boiling water is plenty, unless they're frozen, in which case 2 minutes should be about right.

Serve with a little butter and black pepper. Or if you're feeling really decadent, with a sprinkling of truffle salt. You could also serve these in broth (the traditional Italian preparation) or cold on toothpicks (the traditional Donna Reed preparation).

Greek Yogurt Tortellini

Learn how to cook couscous on the stovetop and microwave. These tiny semolina granules absorb hot water and quickly transform into light and tender pasta.

How to Cook Couscous

olive oil

couscous (instant)

Israeli pearl couscous

Lebanese couscous

Bring water, salt, and olive oil to a boil in a medium saucepan.

Add couscous and quickly stir. Turn off the heat and cover.

Let couscous stand until water is absorbed and tender, 5 minutes. Fluff couscous with a fork before serving.

Moroccan (Instant) Couscous- Stovetop

Microwave the water in a large 2-quart glass cup or large bowl until boiling, 5 minutes.

Add the salt, olive oil, and couscous, stir to combine. Tightly cover the cup or bowl with foil or a plate.

Let the couscous sit and absorb the water until tender, 5 minutes. Fluff with a fork before serving.

Moroccan (Instant) Couscous- Microwave

Bring water and salt to a boil in a medium saucepan.

Add couscous and reduce heat to a simmer. Cover and cook until the water is absorbed, 10 minutes.

Turn off the heat and let the couscous sit for 5 minutes. Fluff with a fork before serving.

Israeli (Pearl) Couscous- Stovetop

Add Lebanese couscous and reduce to medium heat. Cook, stirring occasionally, until al dente, 10 to 15 minutes.

Drain and use as needed.

Lebanese (Moghrabieh) Couscous - Stovetop

Samantha Coutts uses the fibre-rich grain, spelt, to add a nutty flavour to her pumpkin bread recipe. Paired with tarragon butter you won't be keeping this loaf for long.

The no-knead bread you need: This spelt and pumpkin loaf with tarragon butter

pumpkin, chopped into 2cm pieces

fennel seeds

tbs extra virgin olive oil

tsp (10 grams) dried instant yeast

(750 grams) white spelt flour

(180 grams) semolina

(thin) cream

21/2 tbs kefir (from health food stores) or thick Greek-style yoghurt

tarragon leaves

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Wrap ready-made polenta in Italian ham and bake for a stylish, dippable party bite

Polenta & prosciutto chips

ready-made block of polenta

pack prosciutto

parmesan

tomato ketchup (optional)

Heat oven to 200C/180C fan/gas 6. Cut the polenta into 18 chunky chips and the prosciutto into 18 strips. Put the polenta in a bowl along with the oil and a good grinding of pepper, and mix together. Wrap a strip of prosciutto around a polenta chip, then pop onto a baking tray. Repeat with the remaining chips and sprinkle over the Parmesan.

Bake for 25-30 mins until golden, turning them over after 15 mins. Serve with tomato ketchup, if you like.

Turkish lahmacun is made by rolling a ball of sturdy semolina dough into a thin disc, which is spread with a thin layer of ground meat and baked briefly in a super-hot, preferably wood-fired oven. The meat can be either lamb or beef, and it is traditionally ground into to a chunky paste with minced vegetables and herbs including chili peppers, onions, tomatoes, parsley, and seasonings like&nbsp;cayenne pepper, paprika, cumin, and cinnamon.

Lahmacun

(240 grams) bread flour, flour

½ tsp instant yeast

light brown sugar

tsp salt

(120 ml) whole milk

onion,

tomatoes

tomato paste

tbsp chopped parsley, or cilantro

tbsp chopped mint

tbsp ground sumac

tsp Aleppo chili flakes,

paprika

tsp allspice

tsp cumin

tsp ground cinnamon

tsp black pepper

5.3 oz (150 grams) fatty ground lamb, or beef

Revani as called in Turkey and Greece (I believe) is a delicious semolina based cake that is soaked with a sugar syrup.  A variant of it is also eaten in Egypt and other Middle Eastern countries  (under the name of Basbousa and Harissa).  I found this recipe in www.foodforpoems.blogspot.com, adapted from Binnur’s Turkish Cookbook.  But my version is further adapted by me as I only had ½ cup all purpose flour while the recipe called for 2/3 cup, so I ended up using my ½ cup of flour plus 1 tbsp cornstarch to replace the missing 2 or so tbsp of flour.  I also added some lime zest (or you can choose lemon or orange zest) to the cake.  The cake was surprisingly of a light texture and moist, and not too sweet despite the sugar syrup.  You can serve it as is or sprinkled with ground pistachios, and/or grated coconut, and/or whipped/clotted cream.  Some recipes for the syrup also replace the water with rose water; some others may add a stick of cinnamon to the syrup.  You could even, if you love rum cakes and Baba au rum like me, add a few tbsp of rum to the syrup.  D) I would say the possibilities are endless; and in less than 1 ½ to 2 hours or so, this dessert can go from the mixer to the oven to the table.  Enjoy!

Revani, Syrup Soaked Semolina Cake

sugar

lime orange

Optional - a few strips of lemon, lime or orange peel

all purpose flour

baking powder

eggs, room temperature

extra virgin olive oil

vanilla extract

grated zest of a lemon, lime, or orange


Grease an 8" x 8" square cake pan. Preheat oven to 375 deg. F.  Combine all syrup ingredients, bring to a boil and let it simmer for 10 minutes and take off heat and set aside.  Note that this syrup is more on the thin side due to the water/sugar ratio of 2:1 rather than 1:1.  I thought to decrease the water from 2 to 1 1/2 cups to make the syrup thicker; but I think this would make the  cake more sweet than what it needs to be.

Syrup

In a bowl mix together the semolina, flour, cornstarch, and baking powder and set aside.  Using a hand or stand alone mixer, mix until well combined the sugar, eggs, oil, vanilla, zest and eggs.  Add the flour mixture to the wet ingredients and mix until all ingredients are well incorporated.  
 
Pour into greased 8x8 square cake pan, and bake for 25 to 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean. It took me 25 minutes.  Let cake cool in pan for ½ hour to 1 hour, then cut into 9 squares, and slowly pour the syrup into the cake.  You can serve immediately or wait until the following day, as many think it is best the day after. 
You can serve as is or with a dusting of ground pistachios, and/or grated coconut flakes, and/or whipped/clotted cream.

NOTE:
Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. The one I used was given by my mother and found in the Latin American section of a supermarket. But you can also find it (I think ) either in the pasta or baking section. 

Cake

Create your own pizza base and top it with your favourite ingredients. This wet dough mix needs the proving time to work, so leave it overnight in a cool place if you can

Simple pizza base

strong white bread flour, plus plenty for rolling

½ tsp dried yeast

tbsp olive oil, plus extra for drizzling

semolina,

Put the flour, yeast and 1 tsp salt into a large bowl. Stir in 500ml of slightly warm water and the oil. You should end up with a wettish dough that is rough and lumpy. Scrape down the sides of the bowl, cover with a tea towel and if your kitchen is cool keep it out, but if it’s warm put it in the bottom of the fridge. Leave dough to rise for at least 6 hrs or until doubled in size.

When ready to cook, bring the dough to room temperature. Heat the oven to 220C/200C fan/gas 7. Dust 2-4 baking sheets with semolina. Dust the work surface with flour, then divide the dough into 2 or 4 pieces. Knead each piece on the floured surface, incorporating enough flour to stop the dough being sticky.

Roll each piece into a pizza shape and lift onto baking sheets. Leave to rise for 10 mins while you sort toppings (see ideas, below). Top the bases with your chosen ingredients, drizzle with olive oil, sprinkle with salt and bake following the timings for each topping (18 mins for a large pizza or 12 mins for an individual) or until the crust is crisp and the topping is bubbling.

A true Italian treat, that's hard to beat.

Recipe by chef Alberto Fava, from Melbourne's Tipo 00.

Alberto Fava's broad bean and pecorino tortelli

unsalted butter, chopped

eschalots, finely chopped

(50 grams) plain flour

milk,

frozen broad beans, blanched, refreshed, peeled

mint

tbs finely chopped sage

lemon

Extra virgin olive oil, to drizzle

(250 grams) tipo 00 flour

fine semolina, plus extra to dust

eggs, lightly beaten

Serve these semolina gnocchi with rich tomato sauce and crunchy pine nuts.

Romana gnocchi with tomato sauce

1L (4 cups) milk

(1 cup) semolina

egg, lightly whisked

(1 1/4 cups) shredded parmesan

(1/3 cup) pine nuts

oregano leaves

A delicious take on an ancient Arab pastry. This is an edited extract from Saffron in the Souks by John Gregory-Smith, published by Hachette Australia (hardback RRP $40). Food photography by Nassima Rothacker. Location photography by Alan Keohane.

Date and cinnamon squares (maamoul mad)

(225 grams) semolina

(130 grams) fine semolina

caster sugar

(half a sachet) dried yeast

tsp mahlab (Middle Eastern spice – optional)

(80 milliliters) rose water

unsalted butter, melted, plus extra, for greasing

(100 grams) walnuts

medjool dates, pitted

tsp cinnamon

(80 milliliters) runny honey

(35 grams) pistachios, finely chopped

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I can&#39;t resist adding more color to an already colorful array of squashes, bright yellow, bright green, palest green...when I can get my greedy little hands on blossoms I add them in in abundance..(in recipe), and when I can get nasturtiums, I think they are the most perfect garnish ever. Mine did not return this year so I have to steal some from these people down the block. I&#39;ve been experimenting with making my own pasta, I just got a pasta roller last week as a gift. I&#39;ve included my recipe for saffron pasta, but you can use regular fresh pasta, even supermarket fresh pasta will work.

Summer Squash with Saffron Fettuccine

saffron

eggs

\"00\" flour

flour

garlic

stock

lemon zest

white wine

red pepper flakes

assorted summer squashes, julienned

6-7 squash blossoms

basil (purple if you can find it)

pecorino cheese

nasturtiums if you can find them

Soak saffron threads in 2 tablespoons of hot water.

Put flour on clean surface or in a very large bowl. Lacking clean surfaces (I have naughty cats), well surfaces in general  (no counter space), I use a HUGE stainless steel mixing bowl.

Make a little well in the center of the flour, it should look sort of like flat wide volcano.

Whisk the saffron water and salt into the eggs.

Pour the eggs in to the well in the center and start mixing around with your index and middle finger, slowing pulling in the flour from the sides of the walls. Letting it collapse into itself slowly. If it is too stiff , you can add dribbles of warm water till it all comes together.

Once it has come together, knead gently but firmly, you'll feel the gluten come together as you work the dough, it will become smooth and shiny and more elastic (I love that part).

Shape into a disk and refridgerate for an hour.

Remove dough from fridge cut into 8 quarters with a plastic pastry cutter or really whatever you have, if you have someone helping you on a long table you can cut it in fourths. I have a strange dance and drape thing I have to do rolling out the dough.

Set pasta roller on 1. Roll out 1 section, fold it in thirds, roll it out again, fold it in thirds roll it out again. Now set to 2, and roll it out, then move to 3... keep going until you get to 7.

If you have the attachment that makes fettuchine, cut the pasta after it's gone through 7. If you don't you can lay the pasta sheets out on a parchment &amp; semolina covered sheet tray and cut them yourself with a sharp knife. If you like things to be perfect you can use a ruler as a guide, they should  be about 8 inches long.

Cover each layer with parchment paper to keep them from drying out too much.

Before boiling give the pasta a bit of a "juzdge" to make sure the don't stick together.

Saffron Fettuchine

Put on a pot of heavily salted water for pasta.

Slice garlic and sweat in olive oil till just translucent. DON'T let it brown. Add half the lemon zest, the chicken stock, wine and saffron and let it reduce by half. If you'll like this on the spicy side add red pepper flakes now, otherwise save to garnish at the end or leave out altogether.

While sauce is reducing, julienne the squash blossoms reserving 1 for garnish, you don't want them to sit very long cut or they will wilt too quickly. Taste and season remembering that you will be adding salt via the pasta water and cheese.

Once sauce has reduced add blossoms and squash to sauce, stir around, keeping flame low, cover and drop pasta in to boiling water.

Drop pasta and give it a good stir, should take no more than 3-4 minutes until its done. Remove and reserve a ladleful of water before  draining pasta.

Add pasta to sauce and stir until completely coated. Add the pasta water, plus 2 tablespoons of cheese, plus the reserved uncut blossom. Heat and let cook another 2 minutes so the pasta has the opportunity to absorb the sauce.

Remove from heat, add fresh herbs and remaining cheese, a bit of of fresh ground pepper and toss well. Find the whole squash  blossom and put it on top. Additional garnishes: edible flowers and purple basil if you have them.

Summer Squash

As the nights start to cool down, this baked custard will keep you nice and warm.

Plum baked custard

(500 milliliters) pure (thin) cream

milk (we used Woolworths Macro)

vanilla bean paste

orange

tsp ginger

(45 grams) fine semolina

plums, thinly sliced

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Smooth, creamy, and delicious with the touch of cinnamon and honey. This will certainly warm you up on chilly mornings. It’s so easy to make and is ready in about 15 minutes!

Breakfast Semolina Porridge

Milk

cinnamon

Tsp butter

Tsp honey (or any other sweetener to taste)

Add water in a small saucepan, add the cinamon stick and bring  to a boil. Add the milk to bring down the temperature of the water then add the semolina slowly while stirring constantly to prevent lumps from forming.

Top 26 semolina recipes from across the web

The most viewed semolina recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 26 semolina recipes from across the web

The most viewed semolina recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek Yogurt Semolina Tortellini

How to Cook Couscous

The no-knead bread you need: This s...

Polenta & prosciutto chips

Lahmacun

Revani, Syrup Soaked Semolina Cake

Simple pizza base

Alberto Fava's broad bean and pecor...

Romana gnocchi with tomato sauce

Date and cinnamon squares (maamoul ...

Summer Squash with Saffron Fettucci...

Plum baked custard

Breakfast Semolina Porridge

Roast garlic, mascarpone and winter...

Perfect Seeroh (Sooji Halwa)

Msammen (grilled flatbread)

Pane Siciliano (Semolina and Sesame...

Spring Pea &amp; Ricotta Ravioli re...

Quick chilli cornbread

Gnocchi Alla Romana (Semolina Gnocc...

Almond Orange Semolina Cupcakes

Lahm Bi Ajeen

Ravani (Greek Semolina Cake)

Sourdough Friselle (Italian Rusk)

How to Make Ravioli (without equipm...

Pane Siciliano (Semolina and Sesame...

The most viewed semolina recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Spring Pea & Ricotta Ravioli re...