Semolina, a type of coarse wheat flour, is a staple ingredient in many cuisines around the world. From Italian pasta dishes to Indian desserts, semolina adds texture and flavor to a wide range of dishes. In this article, we’ll explore 18 delicious semolina recipes that are perfect for every occasion – whether you’re looking for a quick breakfast option, a satisfying snack, or an impressive dessert.
From classic semolina halva with honey and nuts to innovative semolina gnocchi with brown butter and sage, these recipes showcase the versatility of this humble ingredient. Whether you’re a seasoned cook or just starting out in the kitchen, you’ll find something to inspire your next culinary creation.
Semolina Halva with Honey and Nuts
This traditional Mediterranean dessert is a staple in many households, and for good reason – it’s incredibly easy to make and utterly delicious. This recipe adds a touch of sweetness with honey and crunch with nuts, making it perfect for satisfying your sweet tooth.
Ingredients:
– 1 cup semolina flour
– 1/2 cup water
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– 1 cup honey
– 1/2 cup chopped almonds or pistachios
Instructions:
1. In a medium saucepan, combine semolina flour and salt.
2. Gradually add in water while whisking continuously to prevent lumps from forming.
3. Cook over medium heat, stirring constantly, until the mixture thickens and comes away from the sides of the pan (about 5-7 minutes).
4. Remove from heat and stir in vegetable oil.
5. Pour into a greased plate or mold and let cool slightly.
6. Drizzle with honey and sprinkle with chopped nuts.
7. Serve warm or at room temperature.
Cooking Time: 10-12 minutes
Semolina Upma with Vegetables
Upma, a popular Indian breakfast dish, gets a nutritious twist by adding vegetables to the semolina mixture. This recipe is perfect for a quick and easy morning meal that’s packed with fiber and flavor.
Ingredients:
– 1 cup semolina
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 1 small tomato, diced
– 1 carrot, peeled and grated
– 1 green chili, chopped (optional)
– Salt to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Heat the ghee or oil in a large pan over medium heat.
2. Add the chopped onion, tomato, carrot, and green chili (if using). Cook until the vegetables are tender, about 5 minutes.
3. Add the semolina to the pan and stir well.
4. Gradually add the water, stirring continuously to prevent lumps.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-12 minutes or until the upma thickens.
6. Season with salt to taste.
7. Garnish with chopped cilantro (if using).
8. Serve hot and enjoy!
Cooking Time: 20-22 minutes
Semolina Pancakes with Berry Compote
Start your day with a delicious twist on traditional pancakes, made with semolina flour and served with a sweet and tangy berry compote. This recipe is perfect for a weekend brunch or a special occasion.
Ingredients:
For the pancakes:
– 1 cup semolina flour
– 2 eggs
– 1/4 cup sugar
– 1/2 cup milk
– 1/4 teaspoon salt
– 2 tablespoons melted butter
For the berry compote:
– 1 cup mixed berries (blueberries, raspberries, blackberries)
– 2 tablespoons granulated sugar
– 2 tablespoons water
Instructions:
1. In a bowl, whisk together semolina flour, eggs, sugar, milk, and salt until smooth.
2. Add melted butter and mix until well combined.
3. Heat a non-stick pan over medium heat. Drop batter by 1/4 cupfuls onto the pan.
4. Cook for 2-3 minutes or until bubbles appear on surface. Flip and cook for another minute.
5. For the compote, combine berries, sugar, and water in a saucepan. Bring to a simmer over medium heat.
6. Reduce heat to low and let compote simmer while pancakes are cooking.
7. Serve warm pancakes with berry compote spooned over the top.
Cooking Time: 15-20 minutes
Semolina Pudding with Cardamom and Saffron
This traditional Indian dessert is a perfect blend of creamy semolina, aromatic cardamom, and subtle saffron. The result is a comforting and flavorful pudding that’s sure to delight.
Ingredients:
– 1 cup semolina
– 2 cups milk
– 1/4 teaspoon ground cardamom
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 2 tablespoons sugar
– 1/4 teaspoon salt
Instructions:
1. In a medium saucepan, combine semolina and milk. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
2. Reduce the heat to low and simmer for 10-12 minutes, or until the pudding thickens.
3. Add cardamom, saffron with its soaking water, sugar, and salt. Stir well to combine.
4. Remove from heat and let it cool slightly before serving warm.
Cooking Time: 15-17 minutes
Semolina Cake with Lemon Glaze
This Italian-inspired semolina cake is a moist and flavorful treat, topped with a tangy lemon glaze that adds a burst of citrusy freshness. Perfect for a springtime dessert or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup semolina flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 1 3/4 cups granulated sugar
– 2 large eggs
– 2 tbsp freshly squeezed lemon juice
– Lemon glaze (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, semolina flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon juice.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Lemon Glaze:
– 1 cup powdered sugar
– 2 tbsp freshly squeezed lemon juice
Whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
Semolina Bread with Olive Oil and Herbs
This classic Italian bread gets a fragrant twist with the addition of olive oil and fresh herbs, perfect for serving alongside soups or salads.
Ingredients:
– 1 cup semolina flour
– 2 cups all-purpose flour
– 1 teaspoon active dry yeast
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1/4 cup chopped fresh rosemary leaves
– 1/4 cup chopped fresh thyme leaves
– 1 cup warm water
Instructions:
1. In a large mixing bowl, combine semolina flour, all-purpose flour, yeast, and salt.
2. Gradually add warm water, stirring until a shaggy dough forms.
3. Add olive oil, rosemary, and thyme. Mix until the dough comes together in a sticky ball.
4. Knead for 10 minutes, then shape into a round or oblong loaf.
5. Place on a baking sheet lined with parchment paper, cover with plastic wrap, and let rise in a warm place for 1 hour.
6. Preheat oven to 375°F (190°C). Bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Semolina Porridge with Cinnamon and Raisins
Start your day off right with this comforting and sweet semolina porridge, flavored with cinnamon and raisins. This classic breakfast dish is easy to make and perfect for a cozy morning treat.
Ingredients:
– 1 cup semolina flour
– 2 cups water
– 1/4 teaspoon ground cinnamon
– 1 tablespoon unsalted butter
– 1/4 cup golden raisins
Instructions:
1. In a medium saucepan, combine the semolina flour and water. Whisk until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
3. Reduce the heat to low and simmer for 5-7 minutes or until the porridge has reached your desired consistency.
4. Stir in the cinnamon and butter until melted.
5. Add the raisins and stir to combine.
6. Serve warm.
Cooking Time: 15-20 minutes
Semolina Gnocchi with Brown Butter and Sage
This recipe combines the comforting warmth of semolina gnocchi with the rich, nutty flavor of brown butter and the earthy essence of sage. A simple yet impressive dish perfect for a cozy night in.
Ingredients:
– 1 cup semolina flour
– 1/2 cup all-purpose flour
– 1 egg
– Salt, to taste
– 4 tablespoons unsalted butter
– 2 tablespoons chopped fresh sage
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large mixing bowl, combine semolina flour and all-purpose flour.
3. Make a well in the center and add egg. Mix until a dough forms.
4. Knead the dough on a floured surface for about 5 minutes, until smooth.
5. Divide the dough into 4 equal pieces. Roll each piece into a long rope.
6. Cut the ropes into 1-inch (2.5 cm) pieces to form gnocchi.
7. Bring a large pot of salted water to a boil. Cook the gnocchi for 3-5 minutes, or until they float to the surface.
8. In a skillet, melt butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and fragrant (about 5-7 minutes).
9. Add chopped sage to the browned butter and cook for an additional minute.
10. Serve the gnocchi with brown butter and sage sauce, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Semolina Biscuits with Almond Flour
These tender biscuits combine the richness of semolina flour with the nutty flavor of almond flour, perfect for accompanying soups or salads. With a delicate crumb and subtle sweetness, they’re sure to become a new favorite.
Ingredients:
– 1 cup semolina flour
– 1/4 cup almond flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup cold butter, cut into small pieces
– 3 tablespoons heavy cream
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together semolina flour, almond flour, salt, and baking powder.
3. Add cold butter and use a pastry blender or your fingers to work it into the dry ingredients until mixture resembles coarse crumbs.
4. Gradually pour in heavy cream, stirring until dough comes together in a ball.
5. Turn dough out onto a lightly floured surface and gently knead 2-3 times.
6. Roll out dough to about 1 inch thickness. Cut into desired shapes (biscuits or squares).
7. Place on prepared baking sheet, leaving about 1 inch space between each biscuit.
8. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Semolina Pizza Dough for Crispy Crust
Elevate your pizza game with this crispy semolina pizza dough recipe, perfect for a flavorful and textured crust. With its nutty flavor and crunchy texture, this unique dough is sure to impress.
Ingredients:
– 2 cups all-purpose flour
– 1 cup semolina flour
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1 packet active dry yeast (2 1/4 teaspoons)
– 1 cup warm water
– Extra-virgin olive oil for brushing
Instructions:
1. In a large mixing bowl, combine all-purpose flour, semolina flour, salt, and sugar.
2. Gradually add the yeast mixture to the dry ingredients and mix until a shaggy dough forms.
3. Add the warm water and mix until a smooth, elastic dough is achieved.
4. Knead the dough for 5-7 minutes until it becomes shiny and slightly sticky.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours.
6. Preheat oven to 425°F (220°C). Punch down the dough, shape into desired crust, and brush with olive oil.
7. Bake for 12-15 minutes or until golden brown.
Cooking Time: 12-15 minutes
Semolina Cookies with Orange Zest
Brighten up your cookie game with these tender and aromatic treats, infused with the warmth of semolina and the zestiness of orange. Perfect for a sweet afternoon pick-me-up or as a thoughtful gift.
Ingredients:
– 1 cup semolina flour
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 tablespoon orange zest (from about 1 navel orange)
– 1 tablespoon freshly squeezed orange juice
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together semolina flour, all-purpose flour, sugar, baking powder, and salt.
3. In a separate bowl, cream butter and egg until light and fluffy. Add orange zest and juice; mix well.
4. Gradually add dry ingredients to wet ingredients; mix until a dough forms.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Semolina Idli with Coconut Chutney
Start your day with a delicious and healthy breakfast by making Semolina Idli with Coconut Chutney. This South Indian-inspired dish is a perfect blend of textures and flavors, with the creamy coconut chutney adding an extra layer of indulgence.
Ingredients:
For the Semolina Idlis:
– 1 cup semolina
– 2 cups water
– 1/4 teaspoon baking soda
– Salt to taste
For the Coconut Chutney:
– 1 cup grated coconut
– 1/2 cup yogurt
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 cup chopped fresh coriander leaves
Instructions:
1. Mix semolina, water, and baking soda in a bowl to form a thick batter.
2. Grease idli molds with oil or ghee.
3. Pour the batter into the molds and steam for 12-15 minutes or until cooked through.
4. For the chutney, blend all ingredients together until smooth.
5. Serve steamed idlis with the coconut chutney for a delicious breakfast.
Cooking Time: 15-20 minutes
Semolina Crepes with Nutella and Bananas
Start your day with a sweet and indulgent treat – semolina crepes filled with rich Nutella and sliced bananas. This simple recipe is perfect for a quick breakfast or brunch.
Ingredients:
– 1 cup semolina flour
– 2 eggs
– 1/2 cup milk
– 1/4 teaspoon salt
– 2 tablespoons butter, melted
– 1/2 cup Nutella
– 2 ripe bananas, sliced
Instructions:
1. In a large bowl, whisk together semolina flour, eggs, milk, and salt until smooth.
2. Add the melted butter and mix well.
3. Heat a small non-stick pan over medium heat.
4. Pour in about 1/4 cup of batter and tilt the pan to evenly coat the bottom.
5. Cook for 1-2 minutes or until the edges start to curl.
6. Loosen the crepe with a spatula and flip.
7. Spread 1-2 tablespoons of Nutella on one half of the crepe, leaving a small border.
8. Top with sliced bananas.
9. Fold the crepe in half to enclose the filling.
10. Serve warm and enjoy!
Cooking Time: 15-20 minutes (depending on crepe size)
Semolina Kheer with Pistachios and Rose Water
This classic Indian dessert gets a luxurious twist with the addition of crunchy pistachios and the subtle essence of rose water. The result is a rich, creamy pudding that’s perfect for special occasions.
Ingredients:
– 1 cup semolina
– 2 cups milk
– 1/4 cup sugar
– 1/4 teaspoon salt
– 1/2 teaspoon rose water
– 1/4 cup chopped pistachios
– 1 tablespoon ghee or unsalted butter
Instructions:
1. In a medium saucepan, bring the milk to a boil over high heat.
2. Reduce the heat to medium and add the semolina, sugar, and salt. Cook for 5-7 minutes, stirring constantly, until the mixture thickens and forms a smooth paste.
3. Remove from heat and stir in the rose water.
4. Let the kheer cool slightly before refrigerating it for at least 2 hours or overnight.
5. Just before serving, garnish with chopped pistachios and a drizzle of ghee or unsalted butter.
Cooking Time: 15-20 minutes (plus chilling time)
Semolina Fritters with Spiced Yogurt Dip
These crispy Semolina Fritters are perfect for a sweet treat or as a dessert to impress your guests. Paired with a creamy Spiced Yogurt Dip, they make a delightful combination.
Ingredients:
For the fritters:
– 1 cup semolina flour
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup milk
– Vegetable oil for frying
For the spiced yogurt dip:
– 1 cup plain yogurt
– 1 tablespoon honey
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
Instructions:
1. In a bowl, whisk together semolina flour, all-purpose flour, baking powder, and salt.
2. Add sugar and milk to the dry ingredients and mix until smooth.
3. Heat oil in a deep frying pan over medium heat. Drop tablespoonfuls of batter into the oil and fry for 2-3 minutes or until golden brown.
4. Remove from oil and drain on paper towels. Serve warm with Spiced Yogurt Dip.
Cooking Time: 15-20 minutes
Semolina Dumplings in Tomato Basil Soup
A comforting and flavorful twist on traditional pasta, these semolina dumplings add a delightful textural element to a rich tomato basil soup. Perfect for a cozy dinner or lunch.
Ingredients:
– 1 cup all-purpose semolina
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
– Tomato Basil Soup (recipe not included)
Instructions:
1. In a medium bowl, combine semolina, olive oil, onion, garlic, and Parmesan cheese.
2. Gradually add the beaten egg, mixing until a dough forms.
3. Knead the dough for 5 minutes until smooth and pliable.
4. Divide the dough into 6-8 equal portions.
5. Cook the dumplings in boiling water for 10-12 minutes or until they float to the surface.
6. Serve the cooked dumplings in hot Tomato Basil Soup, garnished with fresh basil leaves if desired.
Cooking Time: 20-25 minutes
Semolina Tart with Seasonal Fruits
This sweet and tangy tart combines the nutty flavor of semolina with a medley of fresh seasonal fruits, perfect for warm weather gatherings. The crispy pastry crust adds a satisfying crunch to this delightful dessert.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup semolina
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, melted
– 1 egg, beaten
– Fruits of your choice (e.g., strawberries, blueberries, raspberries, peaches)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Roll out the dough to a thickness of about 1/8 inch and place in a tart pan with a removable bottom.
2. Mix semolina, confectioners’ sugar, and melted butter in a bowl. Add beaten egg and mix until smooth.
3. Pour the semolina mixture into the tart shell and smooth the top.
4. Arrange your chosen fruits on top of the semolina mixture.
5. Bake for 40-45 minutes or until the crust is golden brown and the filling is set.
6. Dust with confectioners’ sugar before serving.
Cooking Time: 40-45 minutes
Semolina Crackers with Sea Salt and Rosemary
Elevate your snack game with these addictive crackers that combine the nutty flavor of semolina with the savory charm of sea salt and rosemary. Perfect for accompanying soups, cheeses, or simply munching on their own.
Ingredients:
– 2 cups semolina flour
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 tablespoon olive oil
– 3 tablespoons sea salt
– 2 sprigs fresh rosemary, chopped (about 1 tablespoon)
– Water, as needed
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together semolina flour, all-purpose flour, salt, and pepper.
3. Add olive oil and mix until the dough comes together in a ball.
4. Knead the dough for 5 minutes until smooth.
5. Roll out to about 1/8 inch thickness. Cut into desired shapes.
6. Place crackers on prepared baking sheet, leaving space between each.
7. Sprinkle with sea salt and chopped rosemary.
8. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Summary
Discover the versatility of semolina with these 18 delicious recipes, perfect for any occasion. From sweet treats like Semolina Halva with Honey and Nuts to savory dishes such as Semolina Upma with Vegetables, there’s something for everyone. Enjoy a variety of breakfast options, including Semolina Pancakes with Berry Compote and Semolina Porridge with Cinnamon and Raisins. Get creative with Semolina Pizza Dough for Crispy Crust or indulge in sweet treats like Semolina Cake with Lemon Glaze. This collection has it all!
