Kalb el louz

Ingredients

Semolina base

• 500 gmedium semolina
• 150 gcaster sugar
• 150 gunsalted butter, melted, or 120 g smen
• 1 tspbaking powder
• 2 tbsporange-flower water
• About 150 ml warm water

Almond layer

• 150 gground almonds
• 60 gcaster sugar
• 1 tspground cinnamon
• 1 tbsporange-flower water
• 1 tbspmelted butter

Syrup

• 400 gcaster sugar
• 700 mlwater
• 2 tbsporange-flower water
• juice of ½ lemon
• 1cinnamon stick

To decorate

• blanched almonds, one per square

Directions

1. Rub the melted butter thoroughly into the semolina and sugar with your fingertips for 5 minutes, until the grains are fully coated and hold together when pressed.
2. Stir in the baking powder, then the orange-flower water and enough warm water to make a wet, sandy mixture that clumps but does not form a dough, and rest it for 20 minutes.
3. Mix the ground almonds with their sugar, cinnamon, orange-flower water and melted butter to a spreadable paste.
4. Press half the semolina mixture into a buttered 25 cm square tin, flatten it with the back of a spoon, spread the almond paste over, then cover with the rest of the semolina and level the top firmly.
5. Score into squares or diamonds about 5 cm across, cutting most of the way down, and press a blanched almond into the centre of each.
6. Bake at 180°C (350°F) for 35 to 40 minutes, until the surface is deep golden brown and the edges have pulled slightly from the tin.
7. While it bakes, boil the syrup ingredients together for 10 minutes, until slightly thickened but still pourable, then remove the cinnamon stick and let it cool to warm.
8. The classic pairing is hot cake with warm syrup: ladle the syrup slowly over the cake the moment it leaves the oven, in three additions, letting each one soak in before the next.
9. Leave it to drink the syrup for at least 30 minutes, until the base is moist right through and no dry semolina remains, then cut the squares fully and serve at room temperature.

Technique

• The name means heart of almond, and the almond layer is the point; a version without it is really a plain basboussa.
• Semolina must be soaked in fat and rested before baking or the finished cake is gritty. Do not shortcut the resting time.
• Kalb el louz is Ramadan food in Algeria, cooked at home and sold from vast trays in the souk, where the syrup is ladled over to order.

Substitutions

• No smen or butter: sunflower oil works and is common in the east, giving a lighter, less rich crumb.
• Ground almonds can be replaced with ground hazelnuts or with a mix of almonds and desiccated coconut.

Variations

• Kalb el louz bel qmar dyes the syrup with saffron for a golden finish.
• Some families layer chopped dates with the almond paste.
• A Constantine style keeps the cake thinner and doubles the syrup, so it eats almost like a wet pudding.

History

Literally almond’s heart; the syrup-soaked semolina cake is sold from Ramadan stalls in trays swimming with syrup, with Constantine and Algiers claiming rival versions.

Frequently asked questions

What is Kalb el louz?

Kalb el louz is a dessert from Algeria: syrup-soaked semolina and almond squares, beloved during Ramadan. Literally almond’s heart; the syrup-soaked semolina cake is sold from Ramadan stalls in trays swimming with syrup, with Constantine and Algiers claiming rival versions.

How long does Kalb el louz take to make?

Kalb el louz takes 25 min of preparation and 45 min plus 30 min soaking of cooking. The recipe makes 12 to 16 squares. It is rated medium to make.

What can I substitute in Kalb el louz?

Yes, within limits. No smen or butter: sunflower oil works and is common in the east, giving a lighter, less rich crumb. Ground almonds can be replaced with ground hazelnuts or with a mix of almonds and desiccated coconut.

What is the most important thing to get right in Kalb el louz?

The name means heart of almond, and the almond layer is the point; a version without it is really a plain basboussa.