semolina
Coarsely ground wheat that swells and binds when cooked, used for dumplings, porridge and bakes.
In German-speaking countries, Weizengrieß is usually soft-wheat semolina and is sold in every supermarket; in English-speaking countries, “semolina” often means yellow durum semolina, which is coarser and makes dumplings and sweet dishes firmer. The matching soft-wheat kind is sold there as farina or breakfast semolina, otherwise in Eastern European shops or by mail order.
Substitute:
Durum semolina works but absorbs more liquid and gives denser, grainier dumplings; let the mixture rest a little longer and add a spoonful of liquid if needed.
Used in
KókuszkockaHungarian coconut cubes: airy sponge, chocolate glaze, coconut coating90 minTúrógombóc (Hungarian Sweet Cheese Dumplings)Soft curd cheese dumplings in golden buttered crumbs, with sour cream and jam2,5 hTúrós PiteHungarian quark cake: creamy filling with lemon and raisins, baked golden70 min