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Couscous makeup
Answer for the clue "Couscous makeup ", 8 letters:
semolina
Alternative clues for the word semolina
Word definitions for semolina in dictionaries
The Collaborative International Dictionary
Word definitions in The Collaborative International Dictionary
Semolina \Sem`o*li"na\, n. [It. semolino, from semola bran, L. simila the finest wheat flour. Cf. Semoule , Simnel .] The purified fine, hard parts of durum wheat, derived mostly from the endosperm, rounded by the attrition of the millstones, -- used in ...
Wikipedia
Word definitions in Wikipedia
Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta , breakfast cereals , puddings , and couscous . The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such ...
Douglas Harper's Etymology Dictionary
Word definitions in Douglas Harper's Etymology Dictionary
meal from hard kernels of wheat, 1797, alteration of Italian semolino "grits; paste for soups," diminutive of semola "bran," from Latin simila "the finest flour," probably from the same Semitic source as Greek semidalis "the finest flour" (compare Assyrian ...
Usage examples of semolina.
And being boys, they were, of course, quite unable to tell you and your sisters apart and called all four of you Slimy Semolina impartially.
There was a roast-chestnut smell of semolina being parched, with accents of garlic and strange herbs smoldering.
I daresay they are as nice to them as semolina and ground rice are to you.
He stood on a chair to explore the packets of semolina, marzipan and candied peel, and the stack of brightly-coloured jellies in cellophane wrappers with the Coop trademark printed on them.
When couscous is formed by hand, the artisan places coarse semolina flour on a broad, round tray, adding small amounts of water and fine semolina flour as she slowly rubs the surface of the mixture with her palms in a repeated circular motion.
Soon the fine semolina and water begin to collect around the grains of coarse semolina, and little balls of couscous begin to appear.
A tajine is traditionally cooked in a clay vessel over fire, sometimes at the bottom of a couscousiere, where its vapors steam the semolina grains called couscous.