Chicken schnitzel, idli and cookies: Yotam Ottolenghi’s recipes for cooking with semolina

Chicken schnitzels coated in semolina crumb with a pea salsa, savoury south Indian cakes for dipping in coconut chutney and spicy oil, and irresistible lemony semolina and almond cookies

Many of my favourite comfort foods are connected by one ingredient: semolina. Whether it’s the gnocchi my Italian grandmother made for us or the syrup-drenched cakes, dumplings and couscous of my childhood in Jerusalem, it’s often semolina at work. Its texture is distinct: somehow glutinous and gritty in the likes of those gnocchi, but also light and sandy in cakes and cookies. Semolina, which is halfway between wheat and flour, is also a really effective way to bring a welcome crunch to two other great comfort foods: roast potatoes, which benefit hugely from being rolled in a little semolina after they’ve been parboiled, and chicken schnitzel. In fact, it’s a bit of a miracle ingredient.

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