Semolina flour and cornmeal are often listed as interchangeable when you want to add a little crunch to something baked or to make a pizza stop sticking to the pan, but don't let those uses convince ...

Semolina bread is a delicious and versatile Italian bread made with durum wheat semolina. This type of flour gives the bread a unique texture that's slightly grainy and has a nutty flavor. The ...

Note: Flour + Water uses this dough for making trofie, pici, orecchiette, and strozzapreti. No pasta machine is required. 1 cup semolina flour 1 cup 00 flour Salted warm water: 3/4 water plus 1 ...

In a mixing bowl, combine the semolina, melted butter, oil. Mix well, cover with cling film and refrigerate overnight.

Christine Hanna (Chronicle Books, 2010, Kindle edition, $26). Hanna notes that this crumbly cake is a riff on a baklava-like pastry made with semolina, honey and walnuts. In an ideal world, you might ...

This savory dish was adapted by James Beard Award-winning chef Alon Shaya, who discovered the recipe in a cookbook that once belonged to the Fenyves family, Hungarian Jews whose home was looted during ...

From Beirut-born fine art collector and advisor to London-based cookbook author, teacher and chef, Anissa Helou, is an expert in the cultures and cuisines of the Mediterranean, Middle East and North ...

1. In a bowl, combine 1/4 cup of the warm water with the baking powder. In a food processor, combine the semolina with the flour, yeast, sugar and the remaining 2 3/4 cups of warm water; process for ...

Ma’amoul is a traditional Middle Eastern cookie often enjoyed around Muslim, Christian and Jewish holidays, made by combining semolina flour with butter and milk, forming it into a dough, and filling ...