Semolina is the coarse, purified wheat middlings of ddurum wheat mainly used in making upma, pasta and couscous.
The word semolina can also refer to sweet dessert made from semolina and milk. The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize.
Also in the confectionery sweets made on the basis of semolina are the traditional in Greece melomakarona, revani, samali, galaktoboureko, the milk pie and many types of Greek halva.
The use of semolina is very common in spinach pie, bougatsa, walnut pie and almonds.