Bodrum Coarse Semolina (irmik) is a wheat semolina with a grainy, sand-like texture. It is what Turkish and Middle Eastern cooks reach for when a recipe needs body rather than smoothness. The 500 g pack has green Vegan and GMO Free badges on the front.
In a Turkish kitchen coarse irmik is the base of irmik helvası: it is toasted slowly in butter or oil until golden, then finished with hot milk or syrup and a handful of pine nuts. It also goes into semolina puddings, cake batters and syrup-soaked cakes such as revani. It is handy for dusting trays and work surfaces when you shape dough or pasta at home. For a simple winter dessert, toast the semolina until it smells nutty, stir in hot milk and sugar, and let it set for a few minutes before serving.
After opening, fold the pack tightly closed or move the semolina to an airtight jar, and keep it somewhere cool, dry and out of direct sunlight. Semolina is made from wheat, so this product contains gluten and is not suitable for people who must avoid it.