Algiers

Kalb el louz

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

90 minTime

8 gProtein each

mildSpice

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.

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

4 steps

1Rub semolina, 200 g sugar, ground almonds and melted butter together. Cover and rest for 2 hours or overnight.
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.
3Bake at 180 C until deep golden.
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.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.