semolina

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• /ˌsɛməˈliːnə/
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• Southern-England: Recorded audio is listed in the source snapshot.
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• rhymes with -iːnə
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• CMU ARPABET: S EH2 M AH0 L IY1 N AH0 Digits mark lexical stress: 1 primary, 2 secondary, 0 unstressed.
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Etymology tree Aramaic סְמִידָאder. Latin simila Italian semola Proto-Indo-European *-nós Proto-Indo-European *-iHnos Proto-Italic *-īnos Latin -īnus Italian -ino Italian semolinobor. English semolina From earlier semolino, borrowed from Italian semolino, diminutive of semola, from Latin simila (“finest wheat flour”). Compare regional German Semmel (“bread roll”).

52 source translations are retained for this English entry.

• Arabic: سَمِيذ (samīḏ) — hard grains of flour left after milling
• Arabic: سَمِيدْ (samīd) — hard grains of flour left after milling
• Arabic: سَمِيد (samīd) — hard grains of flour left after milling
• Bulgarian: грис (gris) — hard grains of flour left after milling
• Burmese: ရွှေချီ (hrwehkyi) — hard grains of flour left after milling
• Catalan: sèmola — hard grains of flour left after milling
• Chinese Mandarin: 粗粒小麥粉 /粗粒小麦粉 (cūlìxiǎomàifěn) — hard grains of flour left after milling
• Czech: krupice — hard grains of flour left after milling
• Dutch: griesmeel — hard grains of flour left after milling
• Esperanto: semolo — hard grains of flour left after milling
• Estonian: manna — hard grains of flour left after milling
• Finnish: mannasuurimo — hard grains of flour left after milling
• Finnish: vehnäsuurimo — hard grains of flour left after milling
• Finnish: mannaryyni — hard grains of flour left after milling
• French: semoule — hard grains of flour left after milling
• German: Grieß — hard grains of flour left after milling
• Greek: σιμιγδάλι (simigdáli) — hard grains of flour left after milling
• Ancient Greek: σεμίδαλις (semídalis) — hard grains of flour left after milling
• Hebrew: סֹלֶת (sólet) — hard grains of flour left after milling
• Hindi: रवा (ravā) — hard grains of flour left after milling
• Hindi: सूजी (sūjī) — hard grains of flour left after milling
• Hungarian: gríz — hard grains of flour left after milling
• Hungarian: dara — hard grains of flour left after milling
• Hungarian: búzadara — hard grains of flour left after milling
• Ido: semolo — hard grains of flour left after milling
• Ingrian: manna — hard grains of flour left after milling
• Italian: semola — hard grains of flour left after milling
• Italian: crusca — hard grains of flour left after milling
• Japanese: セモリナ (semorina) — hard grains of flour left after milling
• Kannada: ರವೆ (rave) — hard grains of flour left after milling
• Korean: 세몰리나 (semollina) — hard grains of flour left after milling
• Macedonian: гриз (griz) — hard grains of flour left after milling
• Maltese: smid — hard grains of flour left after milling
• Norwegian Bokmål: semule — hard grains of flour left after milling
• Norwegian Bokmål: semulegryn — hard grains of flour left after milling
• Polish: semolina — hard grains of flour left after milling
• Portuguese: sêmola — hard grains of flour left after milling
• Portuguese: farelo — hard grains of flour left after milling
• Punjabi: ਸੂਜੀ (sūjī) — hard grains of flour left after milling
• Romanian: griș — hard grains of flour left after milling
• Russian: ма́нная крупа́ (mánnaja krupá) — hard grains of flour left after milling
• Russian: ма́нка (mánka) — hard grains of flour left after milling
• Russian: ма́нная ка́ша (mánnaja káša) — hard grains of flour left after milling
• Serbo-Croatian: griz — hard grains of flour left after milling
• Slovak: krupica — hard grains of flour left after milling
• Spanish: sémola — hard grains of flour left after milling
• Swedish: mannagryn — hard grains of flour left after milling
• Tamil: ரவை (ravai) — hard grains of flour left after milling
• Turkish: irmik — hard grains of flour left after milling
• Ottoman Turkish: ایرمیك (irmik) — hard grains of flour left after milling
• Ottoman Turkish: سمید (simid) — hard grains of flour left after milling
• Uzbek: yorma — hard grains of flour left after milling