shallots

One Cup of Semolina: Three Tastes Semolina Snack (uppamav)/ Couscous (Part 1), and Gnocchi (Part 2)

One of my favorite Indian breakfasts (although I could eat it at as a snack or dinner too) is a semolina dish called uppamav. Its creamy texture is my comfort food, with a hint of aromatic ginger and a nutty crunch. Uppamav, couscous (or couscous pearls), and gnocchi are all made from semolina, the inner yellow endosperm of a variety of protein-rich wheat grain called durum wheat. While gnocchi is made using semolina flour, uppamav and couscous are made with semolina granules. They have this silky consistency because the granules easily absorb water, causing the grain to swell and soften.

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This makes uppamav and couscous a filling meal – the same grain appears in various guises in the Middle East and Israel, North Africa, and the Asian subcontinent. The fluffy couscous is paired with meat stew (in Africa) and combined with dates and pistachios and perfumed with saffron (in Israel and the Middle East). In North Africa, couscous is steamed in a couscoussier. It is a specially designed pot, featuring a steamer perched above the main pan that slowly stews the meat and vegetables. The process can be replicated with a homemade steamer, but the process is time-intensive as the couscous cooks slowly in the steam.

Semolina grain cooks quickly in boiling water, allowing the couscous to plump up and soften. The couscous pearls, which are bigger semolina granules, look like orzo or rice. The flavors vary when water is substituted with broth, stock, or wine or by adding vegetables or meat. Semolina dishes make a versatile standalone dish bulked up with meat or vegetables or can be served plain as an accompaniment to a stew.

 

Semolina (Couscous Pearls) with Soprasetta

Semolina or couscous pearls – 1 cup

Oil – 3 tbsp

Shallot – 1, finely chopped

Ginger – ½ -inch, finely grated

Garlic – 3 cloves, finely chopped

Cooked meat  (soprasetta) or de-veined raw shrimp  – ½ cup

Saffron – 3-4 strands, soaked in 1 tbsp. warm milk

Salt and pepper – 1tsp

Water and white wine combined – 1¾ cup

  • Heat a pan with oil. Add the shallots and cook until golden brown.
  • Add the ginger and garlic for a about a minute.
  • Add the water and wine to the pan. Add the salt. Bring it to a boil.
  • Add the shrimp and cook it for two minutes.
  • Add the couscous in small batches, stirring vigorously as each new batch is added. Cover and cook on a low heat for 3 minutes for semolina and about 8 minutes for couscous pearls. The water should be fully absorbed.
  • Add the cooked meat and fresh pepper.
  • Fluff the semolina. Add the soaked saffron and milk. Serve warm.

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In Indian cooking, semolina granules are used to make both sweet and savory dishes. The following recipe combines previously cooked or frozen vegetables to serve either as a complete vegetarian meal or as a side dish for meat consommé.

 

Semolina With Mixed Vegetables

Semolina granules – 1 cup

Shallot – 1, finely chopped

Ginger – ½ -inch, finely grated

Serrano chili – 2, chopped

Oil – 3 tbsp

Mustard seeds –1 tbsp

Lentils – 2 tbsp. (any, as it is for the crunch)

Chopped mixed vegetables (frozen) – ½ cup

Cilantro – ½ bunch, washed and roughly chopped

Cashew nuts – 2 tbsp. (optional for garnish)

Salt – 1tsp

Water – 1¾ cup

  • Heat a pan. Add the semolina (no oil) and sauté for about 3 minutes, until it is heated through and has a war aroma. Keep aside.
  • Clean and heat the pan. Add oil to the pan.
  • When the oil is warm, add the mustard seeds.
  • Once it starts to pop, add the lentils and sauté until it changes color.
  • Add the chopped shallot and sauté until brown.
  • Add the ginger, chili, and cashew nuts and sauté for a minute.
  • Add the frozen vegetables or cooked fresh vegetables and sauté for a minute.
  • Add the water and salt and bring the water to a boil.
  • Add a third of the toasted semolina to the boiling water, stirring vigorously to prevent it from clumping. Add another batch and keep stirring, until the final batch is added. Cover and cook on a low heat for 3 minutes. The water should be fully absorbed.
  • Fluff the semolina. Serve warm. Garnish with cilantro.

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