ALBARAKEH Local Durum Semolina (1kg)

I usually buy imported semolina but gave this local one a shot and the stone-milled texture is noticeably coarser, which is exactly what I wanted for basbousa. It soaks up the syrup without turning to mush, and I like knowing the wheat came from Madaba.

The fine grind made my kunafa dough so smooth, and you can really taste the difference from stone-milled local wheat. I've been using semolina from Madaba for years and this one holds up.

I love that this comes in a coarse grind — my homemade pasta had just the right bite. You can really taste the difference from stone-milled local wheat, and it's sturdy enough to hold up to rolling.