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A simple semolina cake turns into an incredible dessert just by soaking in a sweet, lemony syrup. Pair with a small coffee and you have a heavenly dessert!
Baghrir are Moroccan crepes made with semolina flour and cooked on one side. Top them with honey-butter sauce for dessert or breakfast.
Like its Turkish counterpart, this Greek Ravani/Revani was amazing! It was a syrupy coconut cake with hints of orange and a lovely dessert.
This Ghreyba (Coconut Moroccan Cookies) recipe was outstanding! It made light, airy coconut cookies that were buttery with a hint of orange.
These small loaves of semolina bread are dense, filling, and an excellent accompaniment to a rich stew. They remind me of cornbread in both taste and texture. Harcha is slightly sweet, buttery, and crumbly. I ate mine with a Moroccan chicken stew and found they were perfect for sopping up the extra broth.