Dictionary

semolina en · NOUN

Pronunciation

• (Southern-England) audio
• /ˌsɛməˈliːnə/

Etymology

Etymology tree Aramaic סְמִידָאder. Latin simila Italian semola Proto-Indo-European *-nós Proto-Indo-European *-iHnos Proto-Italic *-īnos Latin -īnus Italian -ino Italian semolinobor. English semolina From earlier semolino, borrowed from Italian semolino, diminutive of semola, from Latin simila (“finest wheat flour”). Compare regional German Semmel (“bread roll”).

Meanings

1. (uncountable, usually) Coarse grains produced at an intermediate stage of wheat flour milling.
2. (uncountable, usually) Such grains, usually from durum wheat, used in the preparation of pasta, couscous and various sweet dishes.
3. (abbreviation, alt-of, ellipsis, uncountable, usually) Ellipsis of semolina pudding.
   alt of semolina pudding

Forms

Deriveds

semolina pudding

Relateds

meal · grout · grits

Translations (52)

ota سمید (hard grains of flour left after milling) · mt smid (hard grains of flour left after milling) · mk гриз (hard grains of flour left after milling) · ja セモリナ (hard grains of flour left after milling) · kn ರವೆ (hard grains of flour left after milling) · uz yorma (hard grains of flour left after milling) · sv mannagryn (hard grains of flour left after milling) · ota ایرمیك (hard grains of flour left after milling) · izh manna (hard grains of flour left after milling) · pl semolina (hard grains of flour left after milling) · fr semoule (hard grains of flour left after milling) · hi सूजी (hard grains of flour left after milling) · hi रवा (hard grains of flour left after milling) · el σιμιγδάλι (hard grains of flour left after milling) · nb semule (hard grains of flour left after milling) · ru ма́нка (hard grains of flour left after milling) · ko 세몰리나 (hard grains of flour left after milling) · hu gríz (hard grains of flour left after milling) · my ရွှေချီ (hard grains of flour left after milling) · ar سَمِيذ (hard grains of flour left after milling) · ro griș (hard grains of flour left after milling) · de Grieß (hard grains of flour left after milling) · ar سَمِيدْ (hard grains of flour left after milling) · fi mannaryyni (hard grains of flour left after milling) · et manna (hard grains of flour left after milling) · pa ਸੂਜੀ (hard grains of flour left after milling) · tr irmik (hard grains of flour left after milling) · sh griz (hard grains of flour left after milling) · it semola (hard grains of flour left after milling) · pt sêmola (hard grains of flour left after milling) · grc σεμίδαλις (hard grains of flour left after milling) · cmn 粗粒小麥粉 /粗粒小麦粉 (hard grains of flour left after milling) · hu búzadara (hard grains of flour left after milling) · nl griesmeel (hard grains of flour left after milling) · fi vehnäsuurimo (hard grains of flour left after milling) · he סֹלֶת (hard grains of flour left after milling) · acw سَمِيد (hard grains of flour left after milling) · hu dara (hard grains of flour left after milling) · it crusca (hard grains of flour left after milling) · nb semulegryn (hard grains of flour left after milling) · sk krupica (hard grains of flour left after milling) · pt farelo (hard grains of flour left after milling) · ru ма́нная крупа́ (hard grains of flour left after milling) · ru ма́нная ка́ша (hard grains of flour left after milling) · ca sèmola (hard grains of flour left after milling) · eo semolo (hard grains of flour left after milling) · cs krupice (hard grains of flour left after milling) · fi mannasuurimo (hard grains of flour left after milling) · bg грис (hard grains of flour left after milling) · es sémola (hard grains of flour left after milling) · ta ரவை (hard grains of flour left after milling) · io semolo (hard grains of flour left after milling)