Prior to my cooking Moroccan food regularly, I believe I purchased semolina only once - and that was to make homemade pasta. In Morocco, however, semolina is a very popular grain, showing up in sweets, breads, fried doughs and even soup.
One such soup recipe is this easy Semolina Soup with Saffron and Anise. It's easy and fairly quick to prepare, and definitely satisfies as an evening meal during the chilly winter evenings we have in Casablanca. Although the soup is not intended to be nearly as thick as a porridge, many find it delicious in the morning as breakfast.
Moroccan Recipes with Semolina offers some other ideas on what you can do with semolina.
Photo © Christine Benlafquih
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