[Sca-cooks] Khabisa with Pomegranate

Terry Decker t.d.decker at worldnet.att.net
Fri Mar 28 16:40:00 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?
> Adamantius

Semolina is durum flour with a grain size between .25 and .75 mm.  This is 
roughly the equivalent of corn grits or crushed millet.


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