Simigdalenio psomi, semolina bread
Name - Origin
Σιμιγδαλένιο ψωμί.
The process of grinding and sifting the wheat was laborious. The wheat would be ground more coarsely to retain its moisture. The sifting process required skill since it was necessary to clean the flour from bran and then sift the semolina for a second time to become clean (Kypri, Protopapa, 2003).
Functional and symbolic role
Semolina bread were prepared using semolina flour and was regarded as good quality bread. Often, bread and buns were made with mixed wheat flour with semolina flour (Kypri, Protopapa, 2003).
Additional information and bibliography
Kypri Th. - Protopapa K. A. (2003), Παραδοσιακά ζυμώματα της Κύπρου. Publications of the Centre for Scientific Research, XVIII, Nicosia.
Demetra Demetriou
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