Thursday, September 17, 2009

The next Foodie Fights Challenge

The next challenge asks for semolina flour and pomegranates to be used in a recipe.
Here's a quick explanation fo the ingredients, (thanks to wikipedia)

Semolina Flour: The term "Semolina" derives from the Italian word "Semola" that derives from the Ancient Latin simila meaning "flour" ; itself a borrowing from Greek σεμῖδαλις "groats". Though present in Latin and Greek, the word is not Indo-European in origin but a loan word from the Semitic root smd - to grind into groats. The root is attested in Arabic, Aramaic and Akkadian. In Arabic, semolina is referred to as samîd, also spelled sameed.
Semolina, made from durum wheat, is known in North Idia as Sooji; in South India, Ravey in Kannada, Rava/Ravam/Ravai in Telugu/Tamil, In Tamilnadu, the Semolina is also made of rice. In Turkey, semolina is known as irmik.

The pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree growing to between five and eight meters tall. The pomegranate is native to Southwest Asia and has been cultivated in the Caucasus since ancient times. It is widely cultivated throughout Afghanistan, Algeria, Armenia, Azerbaijan, Iran, Iraq, India, Israel, Pakistan, Syria, Turkey, the drier parts of southeast Asia, Peninsular Malaysia, the East Indies, and tropical Africa. Introduced into Lati nAmerica and California by Spanish settlers in 1769, pomegranate is now cultivated in parts of California and Arizona for juice production.
In the Northern Hemisphere, the fruit is typically in season from September to February. In the Southern Hemisphere, it is in season from March to May.

Look out for my recipe on Tuesday - and if you like it vote for me!!!

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