Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and maize. Boiled semolina turns into a porridge, known in some areas as Cream of Wheat. In Germany, Austria, Hungary, Bosnia, Bulgaria, Serbia, Slovenia, Romania and Croatia, semolina is known as Grieß and is mixed with egg to make grie ßknödel which can be added to soup. The particles are fairly coarse, between 0.25 and 0.75 millimeters in diameter.
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