Made from Durum Wheat.
Serving Suggestion: Greek Semolina Pudding:
• Heat 55g of butter in a saucepan, add 110g of Semolina and 110g of chopped Almonds. Stir until brown.
• In another pan add 110g Caster Sugar to 2 litres of water combined with 2 litres of milk and bring to the boil very slowly. Pour this mixture slowly over the browned Semolina and Nuts, stirring all the time over low heat.
• When thick, put the lid on until all the liquid has been absorbed. Pour into a wet mould and turn out when cold and set. Sprinkle a little Cinnamon on top.