Semolina
A finely milled wheat groat, white, with a neutral taste, quickly cooking into a smooth tender porridge, cooked for breakfast, in bakes, puddings, semolina cakes and fritters.
Semolina is a finely milled groat of hard or soft wheat, white or cream, with a neutral taste, quickly cooking into a smooth tender porridge in 5–7 minutes. It is cooked in milk and water for breakfast and children's nutrition, put into bakes, puddings, semolina cakes, fritters, curd fritters, patties and dumplings, used as a thickener and in coating and added to mince for tenderness.
Recipes with this ingredient
The pudding turned out airy, with a delicate citrus note.
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Rice semolina mannik is a tender and airy pie with a subtle creamy-vanilla aroma. Its origin is linked to Russian cuisine, where semolina pies are a traditional treat for tea. Unlike the classic mannik, this one uses rice semolina, giving the baked good special softness and lightness. The kefir in the dough makes it even more moist and melt-in-the-mouth. This pie is perfect for breakfasts or cozy family evenings, and its simple recipe allows you to enjoy the flavor without extra hassle. A light sweetness and subtle vanilla note make it an excellent addition to tea or coffee. Optionally, the mannik can be decorated with powdered sugar for a touch of elegance.
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