semolina

English

From earlier semolino, borrowed from Italian semolino, diminutive of semola, from Latin simila (“finest wheat flour”). Compare regional German Semmel (“bread roll”).

semolina (usually uncountable, plural semolinas)

Coarse grains produced at an intermediate stage of wheat flour milling.
Such grains, usually from hard wheat, used in the preparation of pasta, couscous and various sweet dishes.
(cooking) Ellipsis of semolina pudding.

hard grains of flour left after milling

Arabic: سَمِيذ m (samīḏ)
Chinese:
Mandarin: 粗粒小麥粉／粗粒小麦粉 (cūlìxiǎomàifěn), 粗粒小麦粉 (cūlìxiǎomàifěn)
Czech: krupice f
Dutch: griesmeel (nl)
Estonian: manna (et)
Finnish: mannasuurimo, vehnäsuurimo, mannaryyni
French: semoule (fr) f
German: Grieß (de) m
Greek: σιμιγδάλι (el) n (simigdáli)
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Hindi: रवा (hi) (ravā), सूजी (hi) (sūjī)
Hungarian: dara (hu)
Ido: semolo (io)
(deprecated template usage) {{trans-mid}}
Italian: semola, crusca (it) f
Japanese: セモリナ (semorina)
Korean: 세몰리나 (semollina)
Macedonian: гриз m (griz)
Polish: semolina (pl) f
Portuguese: sêmola (pt) f, farelo (pt) m
Romanian: griş m
Russian: ма́нная крупа́ f (mánnaja krupá), ма́нка (ru) f (mánka) (colloquial), ма́нная ка́ша f (mánnaja káša) (a semolina meal)
Serbo-Croatian:
Roman: griz (sh) m
Spanish: sémola (es) f
Swedish: mannagryn (sv) n
Turkish: irmik (tr)