"If you are a baker or pasta maker, semolina – the ground endosperm of Durum wheat – will be very familiar to you. Semolina is indispensable for making authentic Italian-style pasta and North African couscous. It is a classic ingredient in Mediterranean and Middle Eastern pastries and baked goods. Rich in protein and with a high gluten and low moisture content, semolina has a slightly sweet, nutty flavor. True semolina is yellow in color thanks to the abundance of carotenoids in the Durum wheat. Our Melissa Fine Semolina has just the right texture to add lightness to your sweet and savory preparations. Melissa Fine Semolina is the ingredient you’ll need to make a sumptuous Galaktoboureko. This traditional Greek dessert is made with a thick layer of semolina custard enrobed with crispy layers of phyllo, drenched in a honey simple syrup and dusted with ground cinnamon. Our Fine Semolina is the perfect for Bougatsa: a delicious Greek dessert made with a semolina custard wrapped in crunchy phyllo and dusted with icing and cinnamon sugar. Many cake and pastry recipes call for both fine and coarse semolina. At Melissa, we make both! Our Fine and Coarse Semolina are wonderful ingredients for Ravani (or “Revani”), a classic sponge cake drenched in lemony simple syrup. Or, “Karidopita,” a traditional Greek cake laden with chunks of walnuts, seasoned with cinnamon steeped in simple syrup. These classic desserts are only the beginning! You can use our Semolina in countless ways."