Semolina is the hard part of a grain of durum wheat and contains Vitamin A, calcium, magnesium, folate and potassium, among other vitamins and minerals. Semolina has two forms, including flour and meal. The flour consists of finely ground durum wheat endosperm, and the meal is a coarsely ground cereal.
Semolina appears in many dishes around the world, including porridge in the United States and couscous in South Africa. Eastern Europeans cook semolina with milk and chocolate. Greek cooks make the dessert galaktoboureko by wrapping custard made from semolina in phyllo sheets. People in Sweden boil semolina with blueberries to create the summertime dessert called mannagrynsgrot.