1. Halva (Semolina Pudding): Semolina is a key ingredient in making a popular Middle Eastern dessert known as halva. It involves cooking semolina with sugar, butter, and milk or water to create a sweet, dense pudding. Halva may also include additional ingredients such as nuts, raisins, or flavorings like rosewater or orange blossom water.
2. Basbousa (Revani): Basbousa is a traditional Middle Eastern dessert made with semolina, yogurt, and sugar. The mixture is baked and then soaked in a simple syrup flavored with rose or orange blossom water.
3. Ma’amoul: Semolina is used in the dough for making ma’amoul, a type of Middle Eastern shortbread cookie filled with dates, nuts, or figs. These cookies are often associated with festive occasions and holidays.
4. Farina Pudding (Suhor): Semolina is used to make a simple and comforting pudding known as “suhor” in some Middle Eastern countries. It involves cooking semolina with milk, sugar, and sometimes spices until it thickens into a creamy consistency.
5. Couscous: While couscous is more commonly associated with North African cuisine, it is also widely used in Middle Eastern dishes. Couscous is made from semolina and is a staple in various recipes, often served as a side dish or as a base for stews and tagines.
6. Sweets and Pastries: Semolina is frequently used in Middle Eastern sweets and pastries, contributing to the texture and flavor. It can be found in various desserts, including cakes, cookies, and puddings.
7. Maklouba (Upside-Down Rice Dish): In some Middle Eastern countries, a dish called maklouba is made with rice and sometimes includes a layer of toasted semolina at the bottom of the pot. The dish is flipped upside down when served, creating a golden crust.
8. Semolina Porridge (Hareeseh): Semolina is used to make a warm and hearty porridge known as hareeseh. It is often flavored with cinnamon and sugar and enjoyed as a comforting breakfast or dessert.

These are just a few examples of how semolina is used in Middle Eastern cuisine. Its versatility, nutty flavor, and ability to create both sweet and savory dishes make it a valuable ingredient in the region’s culinary repertoire.