MOROCCAN SEMOLINA BREAD - KHOBZ DYAL SMIDA
Steps:
- Gather the ingredients.
- Prepare two baking sheets either by oiling the centers or by dusting the pans with coarse semolina.
- In a large bowl combine the fine semolina or durum flour, all-purpose flour, salt, and sugar in a bowl. Make a large well in the center of the flour mixture, and add the yeast.
- Add the oil and 1 1/2 cups warm water to the well, mixing to dissolve the yeast first, and then stirring the entire contents of the bowl to incorporate the water into the flour.
- Turn the dough out onto a floured surface and begin kneading the dough. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 5 to 10 minutes, or until the dough is very smooth and elastic.
- Divide the dough in half and shape each portion into a smooth circular mound. Roll the mounds in some coarse or fine semolina, pressing the grains gently into the surface of the dough.
- Place the dough on the prepared pans and cover with a towel. Allow the dough to rest for 10 minutes.
- After the dough has rested, use the palm of your hand to flatten the dough into large, flat rounds about 1/4" thick.
- Cover the loaves with a towel, and leave to rise about one hour or longer, until the dough springs back when pressed lightly with a finger.
- Pre heat an oven to 435 F/225 C. Poke the dough with a fork in several places to create steam vents. Bake the bread for about 20 minutes - rotate the pans about halfway through the baking time - or until the loaves are nicely colored and sound hollow when tapped.
- Transfer the bread to a rack or towel-lined basket to cool. Moroccan bread will keep only a day at room temperature, so plan to freeze leftovers. Thaw at room temperature, then reheat in the oven for just-baked freshness.
Nutrition Facts : Calories 131 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, Sodium 266 mg, Sugar 1 g, Fat 3 g, ServingSize Two loaves (serves 16), UnsaturatedFat 0 g
SEMOLINA WITH BANANA & NUTS
From Health for Life Diabetes and submitted in request for diabetic friendly recipes with nuts. Times are estimates.
Provided by ImPat
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put the semolina and milk into a pan and stir over medium heat until the semolina is thick and soft.
- Spoon the semolina into 4 serving bowls.
- Top with the yoghurt, bananas, pistachios and honey.
Nutrition Facts : Calories 267.7, Fat 9.2, SaturatedFat 2.9, Cholesterol 13.7, Sodium 81.1, Carbohydrate 37.8, Fiber 3.2, Sugar 22, Protein 10.9
BASIC SEMOLINA!
My Mum always makes this for me when im sick and it always makes me feel better.. especially with canned fruit, yum!
Provided by rozeiscool
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the semolina with a sufficient amount of milk until it makes a paste.
- Boil the rest of the milk in a pot.
- Add semolina paste, vanilla essence and sugar.
- Stir until thickens, you can eat it while its still hot or when its cold, it still tastes good! (I love it with canned fruit!).
Nutrition Facts : Calories 152.6, Fat 5.5, SaturatedFat 3.4, Cholesterol 20.5, Sodium 71.9, Carbohydrate 19.3, Fiber 0.4, Sugar 4.8, Protein 6.1
FRESH SEMOLINA FETTUCINE
Provided by Kay Chun
Categories Pasta Maker Father's Day Dinner Potluck Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Make dough:
- Stir together semolina and water in a large bowl until a slightly crumbly dough forms, then knead on a work surface (not floured) until smooth and elastic, 7 to 9 minutes (dough will start out dry; do not add water). Dust bottom of bowl with semolina, place dough on top, and let rest, covered with plastic wrap, 30 minutes.
- Roll out dough:
- Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover with plastic wrap. Set rollers of pasta machine on widest setting. Lightly dust rollers with all-purpose flour and feed 1 piece of dough through rollers. (Keep remaining dough covered.) Fold rectangle into thirds and feed it, open end first, through rollers 4 or 5 times, folding in thirds each time and feeding open end through. Lightly dust rollers and your hands with flour if necessary to prevent sticking.
- Turn dial to next (narrower) setting and feed dough through rollers twice at same setting without folding. Turn dial to next (narrower) setting and repeat. Dough should now be about 1/16 inch thick (about 14 inches long and 3 1/2 inches wide). Lay on a semolina-dusted baking sheet. Dust pasta with semolina. Roll out remaining dough in same manner (do not stack pasta sheets).
- Cut pasta:
- Attach fettuccine blades (to cut 1/4-inch-wide strips) to pasta machine. Feed one end of driest pasta sheet (the first one you rolled out) into cutters, holding other end straight up, then catch strips from underneath machine before sheet goes completely through rollers and gently lay across a semolina-dusted baking sheet. Cut remaining pasta sheets in same manner. Let cut pasta dry slightly, at least 5 minutes, before cooking.
HOMEMADE SEMOLINA PASTA DOUGH
This is a recipe for traditional Italian pasta dough made with durum wheat semolina flour. You can use the dough to make any pasta you desire, such as farfalle, tagliatelle, or ravioli, using either a pasta machine or rolling out the dough by hand.
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 3
Steps:
- Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.
- Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
- Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite shapes.
Nutrition Facts : Sodium 40.5 mg
SAVORY SEMOLINA
Provided by Susan Feniger
Categories Breakfast Side Semolina Curry Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Bring 4 cups water to boil in heavy large saucepan over medium-high heat. Add salt. Gradually whisk in semolina. Boil until thick, whisking often, about 3 minutes. Remove from heat.
- Heat butter in heavy medium skillet over medium-high heat. Add garlic, ginger, curry leaves, chile, mustard seeds, and cumin seeds; sauté until aromatic, about 1 minute. Add tomatoes, peas, and cashews. Sauté mixture until cashews begin to color, about 2 minutes. Stir mixture into semolina. Season with salt and pepper. Rewarm, if necessary.
- *Semolina flour is available at some supermarkets and at specialty foods stores and Italian markets. Farina can be ordered from amazon.com.
- **Also known as kari patta; available at Indian markets.
- ***Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, substitute brown mustard seeds.
FRESH SEMOLINA AND EGG PASTA
Just like Mama used to make! Nothing beats fresh pasta, and this simple semolina and egg recipe is the best thing ever. You can use this recipe to make any style of pasta you like, from fettucine to ravioli to lasagna. Semolina is a special variety of wheat flour available at health food stores and gourmet grocery stores.
Provided by jenn
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 5
Steps:
- Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
- Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
- Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 24.1 g, Cholesterol 139.5 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.9 g, SaturatedFat 1.7 g, Sodium 53.2 mg, Sugar 0.4 g
EASY SEMOLINA PASTA DOUGH
This is an easy straight forward recipe for making semolina pasta. You can mix the dough by hand or in a stand mixer. You can use a traditional pasta press or the pasta attachment on your stand mixer. Easy enough to make for a week night dinner. This includes directions for using your stand mixer or kneading by hand.
Provided by Oliver Fischers Mo
Categories Healthy
Time 35m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Sift the all purpose flour and semolina flour together. *This is very important*.
- Using a Stand Mixer with the Dough Hook: Put all ingredients into the mixing bowl and turn the mixer on medium speed.
- Allow the dough to mix until it forms a ball.
- Take the dough out and lay on a lightly floured surface. The dough should be pliable, but not too sticky. If it sticks to your hands, mix in a little bit more semolina flour.
- Push the pasta dough through the pasta attachment on your stand mixer.
- Dust pasta with semolina flour as it comes out of the attachement.
- Toss fresh pasta in semolina flour and place on a tray. *Be liberal when dusting and tossing the fresh pasta in semolina flour so that it does not stick together.*.
- By Hand: On a clean work surface, make a mound of the flours and salt with a well in the middle.
- Add the eggs to the well, and start stirring with a fork, slowly incorporating all the flour until the dough comes together.
- Knead the dough until it is soft and pliable. This will take several minutes.
- Run the pasta dough through the widest setting on your pasta machine, fold into thirds, and roll again. Continue this process until the dough is shiny and elastic.
- Work the dough through the settings of the machine until the desired thickness is reached.
- Use the attachments to cut the dough into whatever shape you like.
- Toss fresh pasta in semolina flour and place on a tray. *Be liberal when dusting and tossing the fresh pasta in semolina flour so that it does not stick together.*.
- Cook fresh pasta in salted boiling water. Length of time depends on the shape you make. Fresh pasta will cook much faster than store bought pasta.
SAKINA'S BANANA CAKE WITH WITH SEMOLINA
This is my Aunt Sakina's recipe. It is an excellent banana snack cake which uses semolina instead of flour but you wont even know the difference it is so light and fluffy and jam packed with banana and flavour. Do give it a try you wont be disappointed! It makes a huge 9x13-inch pan cake and can be halved successfully. It does not require icing. Lovely for tea-time.
Provided by muffin207
Categories Dessert
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C.
- Grease a 9x13-inch baking dish.
- Beat butter and sugar until light and fluffy.
- Beat in eggs one at time.
- Add semolina and let mixture stand for one and half hours.
- This step is very important. After standing stir rest of ingredients in until well blended.
- Pour into you baking dish, sprinkle with seeds and bake for 20-30 min or until a skewer comes out clean.
Nutrition Facts : Calories 1111.3, Fat 56.9, SaturatedFat 39.2, Cholesterol 232.9, Sodium 428.5, Carbohydrate 142.7, Fiber 10, Sugar 83.4, Protein 15.5
HOMEMADE SEMOLINA PASTA
I like this recipe because it always turns out and it works real good with my Pasta Maker. You can also roll it out with a rolling pin.
Provided by DotM7037
Categories Lunch/Snacks
Time 32m
Yield 1 ball, 24 serving(s)
Number Of Ingredients 3
Steps:
- Beat the eggs in a medium size bowl with a fork.
- Mix in the salt.
- Add the pasta flour a little at a time, mixing well.
- Knead the dough 5 minutes.
- Wrap in wax paper and let it rest for 12 minutes.
- Then pass through your dough through a pasta machine or gently roll dough out as thin as you can on a floured surface with a rolling pin.
- Cut into size of noodles required.
- If making Ravioli brush edges with egg white to seal.
- Amount given for ravioli.
Nutrition Facts : Calories 52.8, Fat 0.7, SaturatedFat 0.2, Cholesterol 23.2, Sodium 21.1, Carbohydrate 8.9, Fiber 0.5, Protein 2.3
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