Top Rated Semolina Recipes

Indian Spiced Cookies (Nankhatai)
These are Indian shortbread cookies called nankhatai. A nankhatai is a simple eggless cookie with butter, flour, and sugar as the main ingredients. Some spice is added to give the cookies an extra zing. I used a mixture of besan (chickpea flour), all-purpose flour, and semolina as the base. Black pepper adds warmth to these sweet, buttery cookies and a little bit of fruity jam or almond on top gives these thumbprint cookies their last finishing touch. You can use any kind of nut or jam of choice.
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crepes
The rava dosa is nothing but a delectable, crispy and easy to make counter part of the traditional dosa. The rava dosa is usually prepared with fine semolina, rice flour, and all purpose flour. Since the batter doesn't need any fermentation, these crepes can be prepared almost instantly. The addition of onions, chilies and coriander, increases the flavor quotient of the crepes and makes them quite irresistible.
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Awwameh
Like donuts, but feel like something a little different? Try this Middle Eastern take on deep-fried breakfast (or dessert) food. Infused with rosewater syrup, they’re as fragrant as they are delicious. These are the fluffiest and lightest awwameh I have ever tried. See all dessert recipes. Click here to see Awwameh: A Fresh Take on Donuts.
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This pizza recipe combines sweet Italian sausage with crisp fennel and a mix of cheeses to make the perfect pizza for any meat lover. 
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4
Not only does this recipe fulfill its duties as a pizza crust, but it incorporates the peppery flavor we love from Parmesan without the sodium.
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4
I like to serve the Buffalo Chick Pizza for Super Bowl parties.  The reason obviously is because more Buffalo Wings are consumed on this day then any other day of the year, and it is also one of the busiest pizza days of the year as well,” Bruno explains. So I liken this recipe to somewhat of a deconstructed Buffalo Wing technique.  It is artisanal because of the scratch sauces, and the brine that the chicken goes in really helps to build flavor.  It is also filling and delicious, fun to talk about and to make.
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Pizza Dough
Here’s a great pizza dough recipe from chef Jeff Mahin of Stella Rossa Pizza Bar, located in Santa Monica, Calif. Click here to see Making the Perfect Pizza Dough story.
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Every village on Sardinia makes its own special breads, and its rumored that there are five hundred different kinds on the island. This particular one comes from the area around Cagliari and was originally a holiday bread. It is now available every day. Formed into semicircles and called cocoeddi, it is made from a simple starter named biga, which gives the bread its special aroma, flavor and texture by producing a second fermentation. The starter can be kept in the refrigerator up to five days or can be frozen; before being used, it should be brought to room temperature, which takes about three hours.
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sanjayndalal@gmail.com (Tarla Dalal)
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chef James Holmes from Olivia in Austin, TX
These "gnocchi" are more like baked polenta cutouts. For a pretty presentation, cut the gnocchi with a three-inch-square scalloped cookie cutter.
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sanjayndalal@gmail.com (Tarla Dalal)
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sanjayndalal@gmail.com (Tarla Dalal)
Colourful, nutritious and easy to make.
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