[Sca-cooks] What is samidh flour?

[Susan Fox]

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.


*http://books.google.com/books?id=dUC-e-l3XM8C&pg=PA561&lpg=PA561&dq=samidh+wheat&source=bl&ots=IZxE5C8dNP&sig=xFqzlX-KnbyDAB_VC6dNfYCksgE&hl=en&ei=Qq2HTcCOGYPCsAOM_-35AQ&sa=X&oi=book_result&ct=result&resnum=2&sqi=2&ved=0CCIQ6AEwAQ#v=onepage&q=samidh%20wheat&f=false

Cheers,
Selene Colfox
*