Semolina is a versatile ingredient that lends itself to a multitude of culinary preparations. Whether after preparing an excellent couscous or another recipe, it may happen that you have leftover semolina. Rather than throwing it away, let’s discover together several clever ways to use this precious leftover.
Use semolina in main dishes
Semolina balls with vegetables
THE semolina balls with vegetables are perfect for enhancing your leftover semolina. Here’s how to prepare them:
- Start by gently warming your semolina.
- Mix it with grated vegetables like carrots, zucchini, and finely chopped tomatoes.
- Add some spices like cumin and the paprika.
- Form balls by pressing the mixture well.
- Cook them in the pan until they are golden and crispy.
Accompany these meatballs with a small Yogurt sauce for a balanced and tasty meal.
Semolina gratin with vegetables
A gratin is always a great way to recycle leftovers. For a vegetable semolina gratin:
- Preheat the oven to 180°C.
- In a gratin dish, spread a layer of remaining semolina.
- Add a variety of vegetables such as zucchini, eggplant and sliced tomatoes.
- Cover with a new layer of semolina then sprinkle with grated cheese.
- Bake for about 25 minutes until you get a nice golden crust.
Serve hot with green salad for a complete dinner.
Using semolina in desserts
Semolina cake with fruit
To transform your leftover semolina into an indulgent dessert, try this simple cake:
- In a bowl, mix the remaining semolina with milk, sugar and eggs.
- Add fresh or dried fruit like raspberries, apples or raisins.
- Pour the mixture into a mold and bake at 180°C for 30 to 40 minutes.
This soft cake can be served warm or cold, accompanied by a Red fruit coulis.
Sweet semolina pancakes
THE semolina pancakes are also a delicious way to use up leftovers:
- Incorporate milk, flour and a little sugar into your remaining semolina to obtain a smooth dough.
- Leave to rest for around thirty minutes to allow the semolina to swell slightly.
- Cook over medium heat in a hot pan with a little butter, forming small thick pancakes.
Serve with honey, jam or even fresh fruits for a comforting snack.
Create original side dishes and starters
Tabbouleh revisited with semolina
Classic tabbouleh usually uses bulgur or couscous, but semolina will do the trick:
- Prepare a mixture of small cubes of cucumber, tomato, red onion and pepper.
- Season with lemon juice, olive oil, salt and black pepper.
- Garnish with fresh parsley and chopped mint before mixing with your remaining semolina.
Leave to cool in the refrigerator for an hour before serving chilled.
Semolina soup
For a comforting starter, make a delicious soup:
- Bring a vegetable or chicken broth to the boil with pieces of carrot and celery.
- Reduce the heat and add the rest of the semolina, simmer for 10 minutes.
- Sprinkle with fresh parsley before serving.
This thick and nourishing soup can also be garnished with crème fraîche for added creaminess.
Use in the form of snacks and aperitifs
Crispy semolina pancakes
For an original appetizer, consider semolina pancakes:
- Mix the rest of the semolina with an egg, a little flour and grated cheese.
- Form small flat patties with the mixture.
- Brown them in a pan with a little oil until they are crispy.
These patties can be served with various sauces like guacamole, tomato sauce or even tzatziki.
Cheesy semolina bites
Another idea for aperitifs is to prepare soft bites:
- Add melted cheese to your remaining semolina, such as small cubed mozzarella or Roquefort.
- Season with pepper and mix well.
- Form small balls, roll them in breadcrumbs and fry for a few minutes.
These appetizers are eaten hot and will be a sensation with your guests.
Dealing with excess semolina: storage tips
Freeze the rest of the semolina
If you cannot use your leftover semolina immediately, consider freezing it:
- Spread the semolina on a plate and let cool completely.
- Then transfer it to an airtight container or freezer bag.
- It will keep like this for up to three months.
Defrost it in the refrigerator the day before you plan to use it.
Another method is to dry the remaining semolina:
- Spread the semolina on a plate and let it air dry.
- You can also quickly put it in the oven at low temperature.
- Then mix the dried semolina to obtain fine breadcrumbs.
Use this breadcrumbs to bread your meat, fish or vegetables.