semolina


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sem·o·li·na

 (sĕm′ə-lē′nə)
n.
The coarser particles produced by milling durum wheat, used especially for making pastas and hot cereals.

[Alteration of Italian semolino, diminutive of semola, bran, from Latin simila, fine flour, ultimately of Semitic origin; see smd in Semitic roots.]

semolina

(ˌsɛməˈliːnə)
n
(Cookery) the large hard grains of wheat left after flour has been bolted, used for puddings, soups, etc
[C18: from Italian semolino, diminutive of semola bran, from Latin simila very fine wheat flour]

sem•o•li•na

(ˌsɛm əˈli nə)

n.
a granular, milled product of durum wheat, used esp. in the making of pasta.
[1790–1800; alter. of Italian semolino=semol(a) bran (« Latin simila flour) + -ino -ine3]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.semolina - milled product of durum wheat (or other hard wheat) used in pastasemolina - milled product of durum wheat (or other hard wheat) used in pasta
flour - fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain
Translations
سَميد أو سَميذ
semolina
semuljegryn
búzadaradara
semólína-/símiljugrjón
manai
manna
krupica

semolina

[ˌseməˈliːnə] Nsémola f

semolina

[ˌsɛməˈliːnə] n (= grain) → semoule f

semolina

nGrieß m

semolina

[ˌsɛməˈliːnə] nsemolino

semolina

(seməˈliːnə) noun
hard particles of wheat used eg in milk pudding.
References in classic literature ?
It was a standard loaf, containing eighty per cent of semolina, and it practically wiped the Infant Samuel out of existence.
After securing a bed at the hotel, and ordering a frugal curate's dinner (bit of fish, two chops, mashed potatoes, semolina pudding, half-pint of sherry), I sallied out to look at the town.
Semolina Pancakes with Honeycomb Ricotta & Almond Butter In honour of Shrove Tuesday, I thought I'd share another favourite from The Jewelled Kitchen (AKA Pomegranates & Pine Nuts).
He poured semolina into a glass bowl and as it floated to the bottom it reminded him of snowfall.
3 Divide dough into four pieces, dust the work surface with semolina and roll out each pizza into a 27cm round.
INGREDIENTS For the dough stage one: 30g tipo 00 flour 2 tsp dried yeast 60ml lukewarm water For the dough stage two: 200g tipo 00 flour, plus extra for dusting 1/2 tsp salt 120ml lukewarm water 1 tbsp milk 2 tbsp extra virgin olive oil, plus extra for greasing semolina, for the baking sheet For the topping: 200ml tomato passata 3 slices prosciutto di Parma, torn into strips 2 x 150g balls buffalo mozzarella, torn into pieces 150g Datterini or cherry tomatoes, cut in half 1 tbsp oregano leaves 75g pitted black olives, preferably Taggiasche 50ml extra virgin olive oil METHOD Preparation time: 1 hour, plus rising 1.
sub, hoagie, grinder or wedge) with large chunks of white meat, Chef Frank's marinara sauce made with tomatoes imported from Italy, toasted semolina bread slices and mozzarella.
INGREDIENTS 475ml whole or semi-skimmed milk 50g sugar 55g fine semolina 2 tsp rose or orange blossom water (available on baking shelves in supermarkets) 4 tsp brown sugar Handful of pistachio nuts and pomegranate seeds 1 Place milk and sugar in a saucepan and heat, mixing with a wooden spoon to dissolve sugar.
The Oriental style sweet, which can be prepared in many different ways according to the country it is made in, is a sugary cake made of cooked semolina soaked in simple syrup.
If you do not have a machine, you can roll pasta by hand on a large work surface that has been dusted with semolina.
This revolutionary design enabled pasta makers to enhance mixer efficiency and capacity by perfectly pre-wetting each semolina particle prior to entering the main mixer.
2- Add the coconut and semolina followed by the milk powder, baking powder, water or cream.