mezzomediSemolina
Golden durum wheat semolina, sweet and slightly sugary, for breads and cakes.
Semolina is a fine powder of durum wheat, granular in the mouth with a slightly sweet and nutty flavor. It easily absorbs sauces and aromatics, forming the solid base of Mediterranean couscous, pastas, and breads. A fundamental culinary role in the cuisines of the Maghreb, the Levant, and Southern Italy.
Best pairings
Tomato Classic88%Couscous and semolina-based pasta with tomato in a fundamental Mediterranean sauce.
Chickpea Classic88%Semolina and chickpeas, a protein base of the Maghreb and Levant, traditional in harira/loubia.
Onion Classic88%Golden onion and semolina are present in all basic couscous and tabbouleh.
Garlic Classic88%Garlic and semolina, an essential aromatic foundation in pasta and grilled grains.
Olive oil Classic88%Olive oil coating cooked semolina, a base for Mediterranean picnics.
Cumin Classic87%Cumin perfumes traditional Moroccan couscous semolina and Levantine mujadara.
Coriander seed Classic86%Coriander seed with semolina in Ras el Hanout spices and fragrant tabbouleh.
Red bell pepper Classic85%Roasted red pepper accompanies semolina in Tunisian and Spanish royal couscous.
Flat-leaf parsley Classic84%Fresh parsley on semolina, an essential base for traditional Lebanese tabbouleh.
Honey Classic82%Semolina and honey, a classic for Southern cakes (basbousa, namoura).
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with semolina?
Semolina pairs especially well with tomato, chickpea, onion, garlic and olive oil. Couscous and semolina-based pasta with tomato in a fundamental Mediterranean sauce.
What can I substitute for semolina?
If you don't have it, try: couscous, bulgur, polenta, pasta.