[Sca-cooks] What is samidh flour?

Johnna Holloway johnnae at mac.com
Mon Mar 21 18:41:41 PDT 2011

Actually Kiri asked the same question about this flour back in January.
Check the archives under Flour Question starting Jan. 15th.


On Mar 21, 2011, at 3:12 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.
> -- 
> David/Cariadoc
> www.daviddfriedman.com

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