[Sca-cooks] Khabisa with Pomegranate

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Fri Mar 28 04:21:37 PDT 2008

On Mar 26, 2008, at 2:34 PM, Pat Griffin wrote:
> Since the original recipe calls for "semolina" and not "ground  
> semolina" or
> "semolina flour", I would substitute wheat berries.  Whole different  
> texture
> going on, I'd think.

I think semolina is, by definition, ground, and then sometimes  
processed additionally into stuff like couscous. The wheat used would  
be something like durum, no?


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