[Sca-cooks] What is samidh flour?
selene at earthlink.net
Mon Mar 21 13:00:36 PDT 2011
On 3/21/2011 12:12 PM, David Friedman wrote:
> Nasrallah's translation of Al Warraq repeatedly refers to "samidh
> flour (high in starch and bran-free)." Does anyone know, in modern
> terms, what that would be? I've mostly used semolina, since that shows
> up frequently in other period Islamic recipes, but I have no reason to
> think it's actually right and it probably isn't.
I am looking at the glossary of that volume, Thank You Google Books!
And they define Samidh on page 573 in a way that would have me using
"cake flour", soft and fine, low in gluten, free of bran.
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