

Semolina is the name given to coarsely milled durum wheat mainly used in making couscous, pasta, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or maize) as well.
So, now that we have clarified what semolina is, let’s go to some simple recipe.
Leave aside to use for desserts, for dumplings, porridge. For me, one of the more interesting things is that in bread making, a small proportion of durum semolina added to the usual mix of flour is said to produce a tasty crust.
I love semolina slices with cottage cheese, which can be used as a side dish to various meat dishes and sauces. It can also be served as an independent dish with a light spring salad.
For two, we need 200 g of cottage cheese, 3 tablespoons of sour cream, 1 egg, a pinch of salt, and 5 tablespoons of wheat semolina.
Mix cottage cheese, sour cream, egg, salt and wheat semolina in a bowl. Place in the refrigerator for 1 hour.
If desired, mix the selected herb (parsley, thyme, chives, tarragon, dill…) and/or finely chopped vegetables (blanched cabbage, broccoli, kale, spinach…) into the curd.
Heat the water. Wet a linen cloth (kitchen napkin) and flour it. Then put the curd mixture on it, form a loaf and wrap it.
Some people swear by aluminum foil instead of cloth, but I always feel like it makes food taste like tin.
When the water boils, salt it and carefully place the prepared loaf in it. Cover, when the water boils again, cook over low heat, half covered, for another 25 minutes.
Take the curd loaf out of the water, wait 5 minutes, then unwrap and cut into slices.
And last but not least, let your imagination run free.