bột báng
/ˌseməˈliːnə//ˌseməˈliːnə/The word "semolina" originates from the Italian language. In Italian, "semolina" is derived from the word "semole," which means "coarse flour" or "bran." This refers to the coarse, yellowish-white flour made from durum wheat, a type of hard, high-protein wheat commonly used to produce pasta, bread, and other baked goods. In the 16th century, Italian bakers began using this specific type of wheat flour to create high-quality pasta, and the term "semolina" was coined. Over time, the term spread to other languages, including English, where it is still used today to describe this type of flour, particularly in reference to Italian cuisine and pasta production.
large hard grains of wheat pressed and used for making pasta and sweet dishes
hạt lúa mì cứng lớn được ép và sử dụng để làm mì ống và các món ngọt
a sweet dish made from semolina and milk, eaten for dessert in the UK and for breakfast in the US
một món ăn ngọt làm từ bột semolina và sữa, được dùng làm món tráng miệng ở Anh và dùng làm bữa sáng ở Hoa Kỳ
