Moroccan Recipes with Semolina (Smida)

Beghrir are tender Moroccan pancakes made from semolina flour. Yeast in the crepe-like batter causes hundreds of bubbles to form and break on the surface of the pancake as it cooks.

These traditional cookies have a light, sandy texture and may be flavored with either vanilla or lemon zest. Wetting your hands with orange flower water prevents the dough from sticking while you shape the cookies; the fragrant water's essence is transferred to the cookies, of course.

Similar to the semolina sweets above, but this time filled with almond paste.

Harcha (also spelled harsha) is a Moroccan pan-fried bread made from semolina flour, butter and milk. Although it looks a bit like an English muffin, it's more like cornbread in texture and taste.

This easy Moroccan recipe yields a semolina soup flavored with saffron and anise. It's equally satisfying as a supper and breakfast food, and is traditionally served with dates on the side.

This simple Moroccan soup is easy to prepare and can be served in the evening or for breakfast. Although it's delicious as-is, honey is traditionally offered on the side for sweetening the soup.

Ghoribas with Coconut are delicious Moroccan macaroons with a crisp crust. This traditional recipe uses semolina flour, which perfectly complements the flavor and texture of coconut.

Although semolina is famously used to make pasta or couscous, it also makes a very flavorful, chewy bread. Moroccan Semolina bread – or khobz dyal smida – is easy to prepare and perfect for sandwiches, breakfast, tea time or serving with tagines.