Semolina

Semolina is a grainy wheat flour made from ground durum wheat. Cooks use it for baking, boiling, and simmering, and pair it with milk, sugar, or cinnamon.

Category: Grains, flours & pasta
Made from: Durum wheat
Texture: Grainy
Cooked most in: Africa, Asia, Europe
Top country: Algeria
Dishes: 10 in the catalogue
Energy: 360 kcal per 100 g

Photo: Sanjay ach · CC BY-SA 3.0 · Wikimedia Commons

In the kitchen

How to use semolina

Typical ways to cook or use it

Bake
Boil simmer

Cooking with it

Use it to dust a baking surface and reduce sticking. In bread and pizza, it makes the crust firmer and chewier. For a fufu-like preparation, boil it with water for 5 to 10 minutes.

Goes well with

Flavour

Taste and texture

Texture

Grainy

Nutrition

What 100 g of semolina holds

Per 100 g. Averages from USDA; real values vary by variety, season and growing conditions.

Protein 15%Fat 1%Carbohydrate 84%of the macronutrients by weight

Nutrition per 100 g of semolina
Energy	360 kcal · 1,506 kJ
Protein	13 g
Fat	1.1 g
of which saturated	0.15 g
Carbohydrate	73 g
Fibre	3.9 g
Sodium	1 mg
Cholesterol	0 mg

Nutrition per 100 g of semolina: minerals and vitamins
Potassium	186 mg
Calcium	17 mg
Iron	4.4 mg
Magnesium	47 mg
Zinc	1.1 mg
Folate	183 µg

Source: USDA FoodData Central (food 169715), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.

Around the world

Where semolina is cooked

10 dishes in the catalogue use semolina. Here is where they come from.

Dishes by continent

Countries whose dishes use it most

Counts are catalogued dishes from each country that list semolina among their ingredients.

On the table

Dishes made with semolina

6 of the 10 catalogued dishes that use it, spread across the countries they come from.

Mehallabiyya
Iran
Gnocchi alla romana
Italy
Basbousa
Egypt
Seffa
Berkoukes
Sooji toast

Dish lists come from Wikidata; a dish counts when its recorded ingredients include semolina.

Family

Related forms

Made from: durum wheat (ground)
A kind of: wheat flour

Around the world

What semolina is called

Names in 69 languages, from Wikidata.

Spanish
sémola · semola · semolina
French
semoule
Italian
semolino
Portuguese
sêmola · Sémola · Semolina
German
Grieß
Dutch
tarwegries · Griezen · Griesmeel
Greek
Σιμιγδάλι
Turkish
irmik
Russian
манная крупа · манка
Polish
semolina
Arabic
سميد · السميد
Persian
سمولینا

Show all 69 languages

Afrikaans
griesmeel · semolina
Armenian
սպիտակաձավար
Azerbaijani
manna yarması · Mannı yarması
Bangla
সুজি
Bashkir
бойҙай ярмаһы
Basque
irin larri · ertirin · semola
Belarusian (Taraskievica orthography)
манныя крупы
Breton
Semoul
Bulgarian
Грис
Cantonese
粗粒小麥粉
Catalan
sèmola · Sémola
Cebuano
semola
Chinese
粗粒小麥粉
Czech
krupice
Danish
semulje
Esperanto
semolo
Estonian
manna
Finnish
semolina · semolinajauho
Galician
sémola
Gujarati
સોજી
Hausa
Semolina
Hebrew
סולת
Hindi
सूजी
Hungarian
búzadara · gríz
Ido
semolo
Igbo
Semolina
Indonesian
Semolina
Irish
seimilín
Japanese
セモリナ · セモリナ粉
Javanese
sémolina
Kabyle
awren
Kannada
ಸೆಮಲೀನ
Kinaray-a
semola
Korean
세몰리나
Kyrgyz
манка
Latvian
manna
Lithuanian
manų kruopos
Macedonian
гриз
Malay
semolina
Nepali
सुजी
Norwegian Bokmål
semule · Semulegryn
Norwegian Nynorsk
semulegryn · semule
Occitan
semola
Romanian
griș
Samogitian
nmanu kroupas
Sinhala
රුලං
Slovenian
zdrob · gres
Swedish
mannagryn
Tamil
ரவை
Tatar
бодай ярмасы
Telugu
సెమోలినా
Thai
เซโมลินา
Tunisian Arabic (Arabic)
سميد
Tunisian Arabic (Latin)
smid
Ukrainian
манна крупа
Venetian
semolin
Welsh
semolina
Western Panjabi
سوجی

Sources and credits

Data

GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
USDA FoodData Central (Foundation, SR Legacy): nutrition values (Public domain (US government work, CC0))
Wikidata: names, classification and dishes (CC0 1.0)
Wikimedia Commons: photos

Wikidata item: Q381350

Photos