Fine semolina wheat, the base for basbousa, harissa cake, and countless Mediterranean and Middle Eastern desserts

Crescent's farina is finely milled wheat, prized for the light, slightly grainy texture it gives to classic desserts. It's the essential base for basbousa, semolina cake, and other syrup-soaked sweets, and also works well in porridges, puddings, and as a coating for fried foods.

Combine with sugar, yogurt, and butter for a simple basbousa batter, or use it to add texture and structure to cakes and breads.

Details:

• Store in a cool, dry place in an airtight container
• A pantry staple for Mediterranean and Middle Eastern baking