[Sca-cooks] What is samidh flour?
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.
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