Moroccan Recipes With Semolina (Smida)

Semolina is called smida in Moroccan Arabic. Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making pasta and couscous. These endosperm particles, the semolina, are separated from the bran. The semolina is usually ground into flour.

Semolina made from durum wheat is yellow. Semolina is often used as the base for couscous, which is made by mixing roughly two parts semolina with one part durum flour (finely ground semolina).

Take a look at the Moroccan recipes that use semolina as its main ingredient.

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01 of 10

Beghrir (Crepe-Like Semolina Pancakes)

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Beghrir are tender Moroccan pancakes made from semolina. Yeast in the crepe-like batter causes hundreds of bubbles to form and break on the surface of the pancake as it cooks.
02 of 10

Makrout Cookies with Dates and Honey

The Spruce / Christine Benlafquih

These sweet, date-filled cookies are fried, flavored in orange blossom water, and dipped in honey. These cake-like semolina treats are popular during Ramadan.
03 of 10

Harcha (Pan-Fried Semolina Flatbread)

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Harcha (also spelled harsha) is a Moroccan pan-fried bread made from semolina flour, butter, and milk. Although it looks a bit like an English muffin, it is more like cornbread in texture and taste.
04 of 10

Semolina Soup with Saffron and Anise

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This easy Moroccan recipe yields a semolina soup flavored with saffron and anise. It is equally satisfying as a supper and breakfast food and is traditionally served with dates on the side.

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05 of 10

Moroccan Semolina Bread (Khobz dyal Smida)

The Spuce / Christine Benlafquih

Although semolina is commonly used to make pasta or couscous, it also makes a flavorful, chewy bread. Moroccan Semolina bread or khobz dyal smida is easy to prepare and perfect for sandwiches, breakfast, tea time, or serving with tagines.
06 of 10

Batbout (Moroccan Pita Bread)

The Spruce / Christine Benlafquih

Batbout is a popular Moroccan bread. This recipe yields a soft and chewy bread with a pocket that can be stuffed like a pita. You can increase the amount of semolina in the dough as desired.
07 of 10

Khobz B'Chehma (Stuffed Bread)

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You do not have to use semolina when making the dough for this classic Moroccan stuffed bread, but you should. Pan-fried like batbout, khobz b'chehma is stuffed with a savory filling of onions, parsley, spices, and beef or lamb suet.
08 of 10

Meloui (Round Moroccan Fried Pancakes)

The Spruce / Christine Benlafquih

Meloui are round Moroccan pancakes (rghaif) that are shaped by rolling a folded strip of dough up like a rug, coiling the roll, and flattening it into a circle. These pancakes can be eaten plain or with syrup made from butter and honey.

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09 of 10

Msemen (Square Moroccan Pan-Fried Pancakes)

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These classic Moroccan pancakes (rghaif) are made by flattening portions of dough and then folding them into squares. Frying the folded dough in a pan yields a layered pancake that is crispy on the outside and chewy on the inside.
10 of 10

Moroccan Baklawa

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Morocco's version of baklava (or baklawa as it is called in Morocco) is made by sandwiching an almond filling between multiple layers of homemade pastry made from semolina and white flour.