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simigdáli

σημιγδάλι

Semolina @ Couscous with merguez @ Icosium @ Paris

Semolina (durum wheat). Greeks use a very finely ground semolina in desserts (many recommend Monastiri brand as the finest): it's an essential ingredient in the custard filling of a bougátsa or galaktoboúreko

Pasta, grains and rice

Text © Dana Facaros

Image by Guilhem Vellut