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Safe Recipe for Semolina Dumplings

Semolina dumplings should not fall apart during cooking and should not form a hard lump on the inside. Perfect semolina dumplings should be nice and fluffy. Semolina dumplings are very easy if you follow a few tips.

Ingredients

Semolina dumplings can be made with fat (butter) or without. There is not much difference in taste. Anyone who pays attention to their slim figure can certainly do without butter. Basically, you take about 60 g of semolina for one egg, a small piece of soft butter, salt, and nutmeg. Also read the sure-fire, fat-free recipe on Cooking & Kitchen Original Semolina Dumpling Soup. Simply stir the ingredients together with a spoon. The dough should not be too thin, but not too firm either. Let the mass swell and infuse for a while.

Preparation

Set up a wide pot with 1 liter of water. Lightly salt the water. When the water boils, the dough has already set and become firmer. For boiling, the water should only boil slightly. Form dumplings with two small spoons. Always push the mass with one spoon onto the other. Slide slowly into the water.

If the dumplings stick to the bottom, nudge them lightly with a spoon to loosen them. As soon as the semolina dumplings float to the top, take a close look at the water. Then free the water from the floating gravel. Add the vegetable stock cube and bring it to a boil.

Put the dumplings back into the soup and let them simmer. At least 20 minutes or until the dumplings are as firm as you want them to be. There are also people who only like dumplings if there is still a core inside. As soon as you have made the semolina dumplings a few times, you no longer have to strain the water or you know exactly how long the dumplings have to steep.

Different types of semolina

Every semolina behaves differently and if the semolina dumplings don’t get soft even after a long steep, you don’t have to throw the soup away. The dumplings can also be left in the cold soup overnight and they are usually perfect the next day. Some types of semolina taste better in soup (soup cooking), while others are good for sweet and savory main courses (semolina recipes).

Conclusion

Anyone who can prepare fluffy semolina dumplings can also cook any other type of dumpling. Cooking & Kitchen wishes you a lot of fun trying out the recipes (make dumplings yourself). The spinach and sage dumplings come without any meat at all and are prepared on the basis of potato dough.

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Egypt

Can you explain the process of making “basbousa,” a traditional Egyptian semolina cake soaked in syrup?

Introduction: What is Basbousa?

Basbousa is a traditional Egyptian dessert that is loved by many in the Middle East and around the world. This dessert is made from semolina, a coarse wheat flour, and sweetened with sugar syrup. Basbousa has a deliciously crumbly texture and is often served with Arabic coffee or tea. The dessert is a staple at festive occasions such as Ramadan, Eid, and weddings.

Ingredients used in making Basbousa

The ingredients used in making Basbousa are simple and can be found in most grocery stores. The main ingredient is semolina, which gives the dessert its signature texture. Other ingredients include sugar, butter, baking powder, yogurt, and milk. Some variations of Basbousa may also include coconut flakes or ground nuts for added texture and flavor.

Preparing the semolina mixture

To prepare the semolina mixture, the dry ingredients (semolina, sugar, and baking powder) are combined and mixed well. Softened butter is then added to the mixture and worked in until it resembles coarse sand. Next, yogurt and milk are added to the mixture and stirred until a thick batter is formed.

Making the sugar syrup

Sugar syrup is a crucial component of Basbousa and is made by dissolving sugar in water and boiling until a thick syrup is formed. The syrup is then flavored with lemon juice or rose water, depending on preference.

Baking the Basbousa

Once the semolina mixture and sugar syrup are prepared, the batter is poured into a baking dish and spread evenly. The dish is then baked in a preheated oven until the Basbousa is golden brown and cooked through.

Soaking the Basbousa in syrup

Once the Basbousa is baked, it is removed from the oven and immediately soaked in the prepared sugar syrup. The syrup is absorbed by the cake, giving it a sweet and moist texture.

Serving and storing Basbousa

Basbousa is traditionally served at room temperature or slightly warmed, with a drizzle of extra sugar syrup on top. Leftovers can be stored in an airtight container at room temperature for up to two days or refrigerated for up to a week.

Conclusion: Tips for making perfect Basbousa

To make the perfect Basbousa, it is important to use fresh and high-quality ingredients. The semolina mixture should be well-mixed and evenly spread in the baking dish. The sugar syrup should be boiled until it reaches a thick consistency and should be poured over the Basbousa immediately after baking. Over-soaking the cake can result in a mushy texture, so it’s essential to monitor the soaking time carefully. With the right ingredients and techniques, making delicious Basbousa at home is easy and enjoyable.

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Food

Semolina Porridge with Cinnamon and Sugar

Ingredients for 2 people

  • 1/2 liter of milk
  • 50 g soft wheat semolina
  • sugar
  • Cinnamon
  • 1 tbsp butter
  • 1 pinch of salt

Preparation of semolina porridge with cinnamon and sugar

  1. Pour the milk into a saucepan, reserving about 1/2 cup.
  2. Bring the milk to a boil in a saucepan with a pinch of salt. Then stir in the semolina and pour over the rest of the milk when everything is cooked. Now stir constantly on a medium flame for about 2 to 3 minutes until the semolina porridge has a nice creamy consistency.
  3. Now just serve with simple sugar and cinnamon mixture and refine with melted butter.

Useful additional knowledge

  • The cream is also suitable as a refinement.
  • You can refine your sugar and cinnamon mixture as you like with seasonal spices or according to your taste. Vanilla is very good for giving things a fresh touch.
  • It is better to use a stainless steel pot, as the semolina porridge does not burn as quickly. It also helps to prevent the pot from burning if you rub the bottom of the pot with a little butter.
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Food

Semolina Dumpling Soup

Where the semolina dumpling soup comes from is controversial. The fact is that it is a classic in both Austrian and Bavarian cuisine. The semolina dumpling soup is quick and easy to prepare with just a few ingredients. It is suitable as an appetizer, but can also be a small meal on its own.

Ingredients for the semolina dumpling soup

  • an eighth of a liter of milk
  • 30 grams of butter
  • 3 tablespoons of semolina
  • 2 eggs
  • 1 pinch of salt
  • 1 liter of ready-made meat or chicken broth
  • fresh chives to garnish
  • Bread or baguette slices as a side dish

Preparation of the semolina dumpling soup

  1. Boil the milk with butter and semolina. This takes a few minutes. Please stir constantly while the milk is boiling so that the milk does not burn. As soon as the milk has boiled, a firm semolina porridge is formed. Remove the pot from the stove and let the semolina porridge cool down.
  2. When the porridge has almost cooled, 2 eggs are mixed into the mixture and seasoned with a pinch of salt.
  3. Small oval dumplings (= dumplings) are now formed from the semolina mixture. This works best with two teaspoons. In the meantime, the meat or chicken broth is brought to a boil. The finished dumplings are then dipped into the boiling water and boiled for another 10 minutes at a lower heat.
  4. Before serving, sprinkle some fresh chives over the soup. If you like, you can serve sliced ​​bread or baguette slices as an accompaniment to the semolina dumpling soup.

Further information

The semolina dumpling soup used to be a “poor man’s meal” and therefore very popular, especially in rural areas. In the meantime, however, the semolina dumpling soup has a firm place, even in high-end cuisine. It belongs to the basics and is a classic that no one would want to be without.

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