Saturday, June 30, 2007

Kalb El Louz / Qalb Alouz (Heart of Almonds)

Batter:
4 cups of large grain semolina
3/4 cups granulated sugar
1/4 cup cooled but melted butter or ghee and or canola oil or a mixture of which ever ones you prefer
1/4 cup of orange flower water
pinch of salt

Filling:
2 cups of ground almonds
1 cup of sugar
1tsp cinnamon
2tbs orange blossom water

Syrup:
6 cups of water
3 cups of sugar
1/4 cup of orange flower water
1/4 cup of butter (optional)
juice from one small lemon (optional) or 1 ts vanilla extract

Split blanched almonds for the top
Mix all of the filling ingredients together using a food processor and set aside.


Make the syrup by bringing the water and sugar to a boil and then simmer for 30 minutes, until the water has condensed to just over half of what you had started off with. After it's cooled add the vanilla or lemon, butter and orange blossom water to it.



Toast semolina until it's golden brown and there is a very nutty smell in your kitchen.
Let the semolina cool then whisk in the sugar and salt. 
Next gently work in the room temperature melted butter (or whatever fat content you have chosen), making sure all the grains are coated well. 
Add the orange flower water making sure to not overwork your dough.
The dough shouldn't be really wet, it is the consistency of wet sand, gritty and damp.
Let the dough sit for as long as you can, overnight preferable but at least fifteen minutes.





Afterward split the dough into two, and press one half of dough into your buttered dish using your hands or the back of a spoon, but not packing it, just evening it out.
Spoon the almond filling onto the first layer of dough and spread evenly.
Cover the almond mixture with the second half of the dough and gently even it out.




Cut half way into the cake marking your individual pieces.
Press half of an almond onto each piece of cake for decoration (optional). You can brush butter or ghee onto the cake. Bake at 400 30 to 45 minutes or until golden brown. If you would like a darker red color put it under the broiler. Take the cake out of the oven and slowly pour the syrup onto the cake.
Turn off your oven and place your cake back into the oven for another ten to fifteen minutes.
Ladle more syrup if desired.
Let the cake relax overnight... if you can be patient.
Serve with mint tea or coffee.


 
Enjoy!

4 comments:

  1. My in-laws are Algerian & make a similar cake but I would be interested in making your version. Can you please post the quantities of each ingredient, if you know any other cake/sweet recipes,this would also be much appreciated. Many Thanks:-D

    ReplyDelete
  2. Assalamu alaikum dear sister:

    I hope you can answer my email, i saw your mail abouth this desserts and i want to make it, is so easy, but i would like if you can send the photos of each steps, because, i dont understand very well english, and i need sometimes the dictonary, i got it some words, but i would like if you can help me with the photos....plss

    yazakallah khair to share with us your knowledge...

    wa salamu alaikum

    latifah umm hassan

    ReplyDelete
  3. assalamualaykom. I have had Kalb el louz before but where i live there is nothing around here although there are many algerians. my husband is algerian and he lovess this dish..please could u e-mail me the quantities of each ingredient and the method please. jazakallah khairun. wasalamualaykom.

    ReplyDelete
  4. Tell me sister, that dessert no have egg, just semole, how the dessert take a consistence..i dont know, pls help meee

    ReplyDelete

~ welcome! what say you? =D ~