Semolina n. The purified fine, hard parts of durum wheat, derived mostly from the endosperm, rounded by the attrition of the millstones, used in cookery, such as in the preparation of Italian pasta.
... name given by the inhabitants of Northern Africa to the preparation of millet-flour (something like semolina) called kouskoussou, which forms the staple food of ... — Tales from the Arabic Volumes 1-3 • John Payne
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