Wheat semolina, which is very rich in gluten, is omnipresent in oriental cuisine and more particularly in pastry making. There are several categories of semolina classified according to granulometry. Extra fine semolina (semolina), and fine semolina (known to be used in the preparation of pasta) are used in the composition of maamouls, pancakes, cakes, etc... Medium and coarse semolina are used in the composition of pastries such as basboussa or the famous mamounieh.