The candied lemon/orange slices are totally unecessary, but they are a nice way to decorate the cake and are very easy to make. In Indian sub continent, semolina (called Rava, suji or shuji) is used for such sweets as halwa and rava kesari. Such a preparation is also a popular dessert in Greece ( halvas) and Cyprus ( halvas). In Greece, the dessert galaktoboureko is made by making a custard from the semolina and then wrapping it in phyllo sheets. In Cyprus, the semolina may be mixed also with almond cordial to create a light, water-based pudding. In Turkey ( helva), Bulgaria ( halva), Iran ( halva), Pakistan ( halva), Bangladesh ( halua), Palestine ( khalva), and Arab countries, halawa is sometimes made with semolina scorched with sugar, butter, milk, and pine nuts. In Nepal, semolina is called suji and is used for preparing sweet dishes such as haluwa (Nepali equivalent of Indian and Pakistani halwa) or puwa. In Myanmar (Burma), semolina (called shwegyi) is used in a popular dessert called sanwin makin. In Sri Lanka semolina is called rulan and used to make creamy porridge and a sweet confectionery called "rulan aluwa". In Turkey sweet dishes called şekerpare and şambali are made with semolina. green chilli (10g), roughly chopped (remove and discard the pith and seeds if you prefer less heat) Dutch semolina pudding ( griesmeelpudding) with a redcurrant sauce Redcurrant semolina mousse ( jāņogu debesmanna) This classic Sicilian Semolina Bread is golden and fragrant with a crunchy crust covered in sesame seeds.

Olive Oil: When olive oil is added to bread, the result is a much softer crust and crumb. I like to use extra virgin olive oil for the nutty, rich flavor it gives semolina bread. Salt: In most recipes salt acts as a flavor enhancer, but in bread baking it serves a mandatory function. Salt tightens the gluten strands, making them stronger. Don't skip the salt! Semolina from durum wheat or similar hard wheat is usually yellow in color. This is what you should use to make savory dishes or desserts. It is a finer grain that still produces a gritty end product with an almost cornbread-like texture. The main ingredient in this bread is semolina flour. It’s not the coarse semolina used to make polenta or gnocchi alla romana. But fine semolina that’s milled from hard durum wheat and golden in color.

What is Semolina Flour?

Broadly speaking, meal produced from grains other than wheat may also be referred to as semolina, e.g., rice semolina and corn semolina. Corn semolina is commonly called grits in the United States.

All Purpose Flour: If you do not have semolina, and only have all purpose flour, then you can absolutely still complete your recipe, but your results, while delicious, may just turn out slightly less-than-perfect in texture. The higher protein content the better when substituting for semolina. Semolina has about 13% or more protein content, as compared to all purpose flour with around 8-11%. If you can’t find it there, your next best bet would be an Italian market or an Indian or Pakistani market (where it will be called sooji or rawa). But if you want to take this bread to a whole new level then you’ll follow this tip. While still warm, split it in half, drizzle the bread with extra virgin olive oil, add a sprinkle of salt and dried oregano then lay on strips of anchovies. Add a pinch of chili flakes if you like.Semolina pudding can be used as a filling to pies, tarts, even to stuff fruit and bake them like in these Semolina-Stuffed Baked Apples. You can easily bake it in the oven since semolina can handle baking temperatures better than flour-based puddings and creams. So if you wish to use it as a pie or tart filling simply spread it on top of your preferred dough and bake it together at a temperature of 170 °C/ 338 °F. While this bread is best eaten fresh the day of baking, it will keep for a day or two in a sealed bag or air tight container. Day old Semolina bread is delicious toasted and topped with sun dried tomato pesto!