Durum wheat is a hardly and high- protein variety of wheat, primarily grown in arid regions for its adaptability and quality. Recognized by its dense, amber-colored grain, it is a vital crop in global agriculture. Durum wheat is best known for its use in making semolina, the course flour essential for crafting pasta, couscous, and certain types of bread. Its high gluten content gives pasta its firm texture and elasticity, making it a staple in cuisines worldwide. Additionally, durum wheat is used in producing bulgur, a key ingredient in mediterranean and Middle Eastern dishes. Apart culinary applications, it contributes to sustainable farming practices, enhancing soil health and crop diversity.