Kalb el louz
Kalb el louz, from above
VegAlgiers

Kalb el louz

Syrup soaked semolina and almond cake. Algiers' Ramadan heart, dense, fragrant and sticky.

90 minTime
8 gProtein each
mildSpice
Heart of almonds2 chapters · 1 min read

Make it your way

Grandma's waySemolina, almonds, butter and orange blossom syrup.
The original
479kcalsame
8 gproteinsame
3 gfibresame
90minutessame

Classic kalb el louz.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Rava (semolina)3 cups coarse semolina
Sugar3 cups (1 for the cake, 2 for the syrup)
Butter7 tbsp, melted, or smen
Almonds1 cup ground, plus 24 whole for topping
Orange blossom water (orange flower water)4 tbsp
Waterfor cake and syrup
Lemon juice1 tbsp
Honey3 tbsp

Method

4 steps
  1. 1Rub semolina, 200 g sugar, ground almonds and melted butter together. Cover and rest for 2 hours or overnight.
  2. 2Add half the orange blossom water and enough water to make a damp mixture. Press into a buttered tray, smooth, score diamonds and set an almond on each.
  3. 3Bake at 180 C until deep golden.
  4. 4Boil the remaining sugar with water and lemon for 10 minutes, add honey and orange blossom water. Pour over the hot cake and leave to absorb for several hours.
Serve it like this

Cut into diamonds and serve each on a small paper case, almond on top, with black coffee or mint tea.

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Make it a meal

What goes with Kalb el louz: a bread or rice, a side, something to drink and something sweet.

A little snack Karantika50 min
A little snack Mhadjeb90 min
To drink Moroccan mint tea15 min
To drink Turkish coffee6 min
Something sweet Makroudh120 min
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