Things To Do With... Leftover Semolina

I recently made some foccacia bread and the recipe called for semolina. So I bought a big box of it. Now I have leftover semolina in my cupboard! I hate wasting food so I always try and find ways to use up ingredients whenever I can.

What is Semolina?

As you can see from the picture above it is most commonly used as a type of pudding (similar to rice pudding). If you add milk to semolina and heat it up you get the pudding, which is well known from school dinner days of the past here in the UK. Semolina is actually a type of flour. It’s not used often in modern British cuisine, but is very popular in India and other parts of Asia for various desserts. The Italians use semolina when making gnocchi, pasta and some breads. In general it can be used a a substitute for part of the flour in most recipes for cakes and biscuits to change the texture of the final product.

Leftover Semolina Recipes

I’ve had a look around the web for some recipe ideas and here are my favourites…


Nan Khatai (Indian biscuits)	Baked Apples in Semolina Souffle	Semolina Shortbreads
Uses 2 tbsp of Semolina	Uses 70g of Semolina	Uses 75g Semolina

Baked Semolina Gnocchi	Peach Semolina Cake	Lemon Semolina Cake
Uses 100g of Semolina	Uses 100g Semolina	Uses 133g Semolina

Orange Semolina Cupcakes	Baked Strawberry Pudding	Semolina Cake with Orange Honey Syrup
Uses 135g Semolina	Uses 180g Semolina	Uses 200g Semolina

Semolina Cake with Blueberry Compote	Almond Coconut Semolina Cake	Moroccan Semolina Flatbread
Uses 250g Semolina	Uses 400g of Semolina	Uses 400g Semolina