Coarse semolina (medium grind)

I messed up: picked up 3 big bags of coarse semolina thinking it was couscous from the supermarket. Opened and tested a bag, too fine for couscous, and not fine like flour. The 2 unopened bags will return to shop.

Any recommendations to use up the remaining bag is welcomed.

Thanks in advance.

Got a good blender? If so you should be able to use it to process fine enough to use for pasta.

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A regular blender will not grind coarse semolina into fine. For this, you need a food grinder, grain mill, or at least a high-powered blender like a Vitamix (and then you need to follow the special instructions for grinding in it).

Mrs H mainly uses semolina in baking. She has a bread recipe that uses 20% semolina and 80% plain flour. It’s handy to have around as it can sort of dry pastry out making it easier to roll. Pizza dough, for example. Or, just the other, we defrosted some homemade gnocchi that needed reshaping. In both cases, a dusting of semolina went on the work surface.


There’s a Greek olive oil cake made with semolina, ravani (or revani).

My mom makes an excellent version.


And here’s a recipe for melomakarona, aka finikia, aka phoenikia, Greek olive oil semolina cookies, also soaked with citrusy syrup.

(paywalled, but there are lots of other recipes online.)



Sprinkle a couple of teaspoons over par-boiled & roughed up potatoes prior to roasting. They should get extra crispy.

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Making noodles. Phongdien Town, Cantho City, Southern Vietnam.
Credit: CiaoHo