Semolina is not only cooked in couscous. Discover 10 delicious recipes, both savory and sweet, to prepare with semolina.
Semolina is a cereal obtained by grinding moistened grains of wheat, buckwheat or corn. In cooking, wheat semolina is most commonly used. It is found in the legendary royal couscous, one of the French’s favorite recipes. Many people love it for its multitude of flavors. Chicken, merguez, lamb, chickpeas, carrots, seasonal vegetables, spices… A wonder of comfort! Also, semolina is enjoyed as an accompaniment, as is.
We want semolina to withstand the winter
Semolina is an excellent source of complex carbohydrates. With a content of 24g of carbohydrates per 100g* of product, semolina provides lasting energy, ideal for facing winter. At this time when our body only needs one thing: energy to stay warm, semolina is an excellent choice. And the benefits of the carbohydrates present in this cereal don’t stop there. Like the fiber contained in semolina, its carbohydrates slow down digestion. For good reason, the body digests carbohydrates slowly, which helps stabilize blood sugar levels and avoid any sudden cravings.
To resist winter colds, you can add semolina to the list of foods rich in iron. For good reason, the iron and other minerals contained in semolina, such as magnesium and phosphorus, help strengthen the immune system.
In short, semolina is a gold mine, both for the body and the pleasure of cooking.
Semolina as a dish and dessert
In cooking, semolina is said to be a “versatile” food. Thanks to its “neutral” taste, it easily combines with any other flavor, whether fish, meat or vegetables. It can therefore be used in a whole variety of dishes: from soup, through gnocchi, salads, pâté, to desserts. On the plate, we do not restrict ourselves in the seasoning of semolina, since its grains absorb the scent of sauces and spices. In the supermarket, there are several grains of semolina, from the largest to the finest. For a dish or side dish, choose “large grain” or “medium grain” semolina. Conversely, for a dessert, like the famous semolina cake, we favor “fine” semolina. This will integrate more easily with any ingredient such as flour, egg or sugar, for perfect homogeneity.
Cooking the semolina
Semolina is cooked in water. Bring the water to a boil and pour as much semolina as you have water into a container. Once the water is hot, pour it over the semolina. Cover the container with a plate or a cloth, let the semolina swell for 5 minutes, it’s ready!
Semolina is mainly found in oriental cuisine and goes perfectly with citrus fruits, ideal fruits for winter. We therefore offer you, among our recipes, a delicious Besboussa with orange and pomegranate syrup, Baghrirs with candied clementines and an upside-down cake with clementines and semolina.
Recipes.
Semolina cake with coconut milk and palm sugar
© Martin Poole
- 6 persons
- Level: Easy
- 20 minutes of preparation
- Cheap
- See the recipe: Semolina cake with coconut milk and palm sugar
Sweet pomegranate tabbouleh

© Marc Rosaz
- 4 people
- Level: Very easy
- 15 minutes of preparation
- Cheap
- See the recipe: Sweet pomegranate tabbouleh
Knafeh semolina and akkawi cheese

© Valéry Guedes
- 6 persons
- Level: Easy
- 25 minutes of preparation
- Cheap
- See the recipe: Knafeh semolina and akkawi cheese
Alsatian soup with leeks and smoked bacon

© Valéry Guedes
- 6 persons
- Level: Very easy
- 10 minutes of preparation
- Cheap
- See the recipe: Alsatian soup with leeks and smoked bacon
Cauliflower, sausage and olive pâté

© Matteo Carassale
- 6 persons
- Level: Very easy
- 20 minutes of preparation
- Cheap
- See the recipe: Cauliflower, sausage and olive pâté
Baghrirs with candied clementines

© Léa Boeglin
- 4 people
- Level: Very easy
- 20 minutes of preparation
- Cheap
- See the recipe: Baghrirs with candied clementines
Roman-style gnocchi gratinated with mimolette

© Emanuela Cino
- 4 people
- Level: Easy
- 15 minutes of preparation
- Cheap
- See the recipe: Roman-style gnocchi gratinated with mimolette
Seffa with mackerel, endive, walnuts

© Fabrice Veigas
- 4 people
- Level: Very easy
- 20 minutes of preparation
- Cheap
- See the recipe: Seffa with mackerel, endive, walnuts
Upside-down cake with clementines and semolina

© Marie-Pierre Morel
- 6 persons
- Level: Easy
- 20 minutes of preparation
- Cheap
- See the recipe: Upside-down cake with clementines and semolina
Besboussa

© Brigitte Baudesson
- 6 persons
- Level: Easy
- 20 minutes of preparation
- Cheap
- See the recipe: Besboussa