Mediterranean Semolina

  • Title: Devanna, Mediterranean Semolina.
  • Author: Arvindus.
  • Publisher: Arvindus.
  • Copyright: Arvindus, 2022, all rights reserved.
  • Index: 202205111.
  • Edition: html, first edition.


In India and other regions semolina recipes like this one are called 'upma''. This recipe is using mediterranean flavours.


The ingredients are fit for two portions.

  • 2 Cups semolina.
  • 1 (Red) bell pepper.
  • 2 Tomatoes.
  • 2 Cups vegetables like blanched selery, broccoli, carrot.
  • 1 Spoon ghī or sesame oil.
  • 1 Tea spoon grated ginger.
  • ½ Tea spoon dried thyme.
  • ½ Tea spoon dried oregano.
  • ½ Tea spoon dried basil.
  • ½ Tea spoon dried marjoram.
  • ½ Tea spoon paprika powder.
  • 1 Tea spoon tomato powder.
  • 2-3 Cups water.
  • 2 Spoons olive oil.
  • ¼ Teaspoon black pepper powder.
  • ¾ Teaspoon salt.


  • Remove the seeds and stem from the bell pepper and roast it (for instance in an oven) untill it starts to brown a little.
  • Blender the bell pepper together with the tomatoes to a smooth sauce.
  • Cut the vegetables in small pieces.
  • Heat the ghī or sesame oil, add the ginger and the dried herbs and spices (except the tomato powder) and fry them for a few moments.
  • Add the vegetables and fry them for a few moments.
  • Add the bell pepper and tomato sauce, then add the tomato powder, bring to a boil and let the whole simmer until the vegetables are just done.
  • Dry roast the semolina in another pan untill it starts to become brown.
  • Bring the water to boil.
  • While the semolina is still hot mix in the vegetables, sauce and water. The semolina will sputter.
  • Give the semolina some time to soak in the liquid until it becomes rather dry. If the semolina stays too wet you can cook the whole a bit more without a lid on the pan until the semoline more or less dried (stirr to avoid burning).
  • Reduce the heat, add the olive oil, black pepper and salt and stir.