Omega Semolina: durum wheat semolina for basbousa, upma, halwa and pasta. Single 1 kg pack.
Semolina is a coarse flour traditionally made from durum wheat; its high protein and gluten content make it especially suitable for pasta. Its golden, gritty grains are used across the region for sweets and breakfasts: basbousa and harissa cake soaked in syrup, maamoul dough, Indian sooji halwa, upma and rava dosa. It also gives a crisp coating to fried fish and potatoes and is dusted on pizza peels to stop dough sticking. For pasta, mix semolina with water or eggs for firm, springy dough. Toast semolina gently in ghee or butter for halwa and upma to bring out a nutty aroma. Keep semolina in a closed container in a dry cupboard, and check older stock for weevils. Fine and coarse grades exist; fine semolina suits cakes and halwa, while coarse grains give upma more texture.
