Kalb el Louz (Qalb Ellouz) is a beloved Algerian Ramadan semolina cake soaked in orange blossom syrup. With the right coarse semolina and a 24-hour rest, you get tender, glossy pieces perfect with mint tea.

Slice of kalb el louz (Algerian semolina syrup cake) on a dark plate, topped with almonds, with a spoonful of syrup in the foreground and a mint tea set blurred in the background. — Foolproof kalb el louz for Ramadan

Foolproof Kalb el Louz (Qalb Ellouz) : Algerian Semolina Syrup Cake for Ramadan

Kalb el Louz, also known as Qalb Ellouz (قلب اللوز) or Chamia, is one of the most anticipated sweets of Ramadan.

Even when the table is filled with zlabia, lokum (turkish delight), or halva, this semolina syrup cake is often the one everyone reaches for first.

If it’s missing, people notice, because its warm, comforting sweetness is perfect after iftar.

Most families have a “go-to” version they trust and remake every year.

A truly good Kalb el Louz is easy to recognise: soft and tender without feeling heavy, evenly sweet, and gently scented, usually with orange blossom water.

Served with a glass of fresh mint tea, it turns into a quiet, cosy moment at the end of the meal.

On paper, the method looks simple, but success comes from the small details. The resting time, the right level of moisture, and pouring syrup at the right moment make all the difference.

Homemade also brings something special: that sweet aroma from the oven and the smiles with every bite.

Golden, syrup-soaked cube of kalb el louz held on a fork, with a drop of syrup dripping, and a blurred slice on a plate in the background. — kalb el louz Recipe

Ingredients for Foolproof Kalb el Louz (Algerian Semolina Syrup Cake)

For the semolina cake

500 g coarse semolina : This is the key ingredient for texture. Coarse semolina helps the cake stay tender and moist instead of compact or hard.
250 g granulated sugar (the original version uses 375 g) : 250 g gives a more balanced sweetness, especially since the cake will be soaked in syrup.
125 g melted butter (or smen) : Butter adds richness and helps the semolina turn soft after soaking. Smen (clarified fermented butter) gives a deeper, traditional flavour.
125 ml liquid (65 ml orange blossom water + 60 ml water) : This moistens the semolina and starts the hydration process. Mixing orange blossom water with plain water keeps the flavour fragrant but not overpowering.

For the syrup

1 litre water : The base of the soaking syrup; it needs to be ready and fully cooled before you pour it on the hot cake.
500 g granulated sugar : Creates a clear syrup that gives the cake its glossy finish and signature moist bite.
Juice of 1/4 lemon : Helps prevent the syrup from crystallising and adds a light, clean edge to the sweetness.
70 ml orange blossom water (about a small tea glass) : Adds the classic floral aroma. Stir it in only after the syrup has cooled so the fragrance doesn’t evaporate.

Optional almond filling (for a stuffed version)

1 measure ground almonds : Forms the “heart” of a stuffed Kalb el Louz, adding richness and a nutty bite.
1/4 measure sugar : Sweetens the filling gently without making it cloying.
2 tbsp melted butter : Binds the almonds so the filling stays moist and slices neatly.
2 tsp ground cinnamon : Brings warmth and a familiar spiced note that pairs beautifully with the syrup.

Golden kalb el louz baked in a large round pan, pre-cut into portions and topped with almonds, with one piece already removed on the side. — Kalb el louz

How to Successfully Make Kalb el Louz

A good Kalb el Louz always starts with one essential thing: the semolina. It’s what controls the texture, how well the cake absorbs the syrup, and how soft and moist it feels in the end. In other words, the final result depends heavily on the quality of your semolina.

You can follow the exact same recipe today and make it again tomorrow, but if you change the semolina, you’re taking a real risk. Some semolina absorbs liquid and syrup beautifully, while others don’t, so the outcome can be completely different.

That’s why it’s best to choose a coarser semolina, and, once you find a brand that works well for you, stick with it for consistent results.

Even a small change in semolina can cause common problems, such as:

a Kalb el Louz that turns hard, especially on the top,
a cake that tastes too sweet, because the semolina doesn’t absorb the syrup properly,
or uneven baking, with a centre that stays too dense or slightly undercooked.

Note

A quick note about my semolina choice

This is not a sponsored post. It’s simply the semolina I personally buy for consistent results.

So before you conclude that:

the recipe didn’t work,
the measurements are off,
it’s too sweet,
or the baking time is too short,

first look at the most decisive factor: the semolina. If it doesn’t absorb properly, the cake can turn hard, taste overly sweet, or bake unevenly.

Make sure your semolina is the right one, then stick with it once you’ve found it.

Slice of kalb el louz on a dark plate, topped with almonds, served with a Moroccan mint teapot and a glass of tea, with the whole cake in its pan in the background. — Easy to make kalb el louz recipe

“Heart of almonds”… where is the filling?

Kalb el Louz (قلب اللوز) literally means “heart of almonds.”

In the classic version, the “heart” is the almond on top: it roasts during baking and gets coated in syrup when you soak the cake.

If you want a true filling layer, you need the mahchi / stuffed version (coming soon).

Slice of stuffed kalb el louz with a filling layer in the middle, set on a small glass plate, with a spoon in the foreground and a blurred teapot in the background. — chamia, kalb el louz mahchi (stuufed)

Step-by-Step Instructions for Kalb el Louz (Qalb Ellouz)

Day 1: Start the semolina mixture

In a large bowl, mix semolina + sugar.
Add melted butter and rub in with fingertips until sandy.
Add half the liquid (reserve the other half for tomorrow).
Work it like couscous: lift, rub, aerate for 10 minutes until the sugar feels dissolved.
Do not knead.
Cover and leave overnight, away from drafts. 24 hours is ideal.ond correctement, et moins la sensation de “trop sucré” ressort à la dégustation.

Step-by-step collage: semolina in a bowl, sugar added, melted butter poured in, water and orange blossom water measured, then the mixture is moistened and rubbed between fingers to a sandy texture for kalb el louz.

Day 2: Make the syrup first (it must be cool)

In a pot, combine water + sugar + lemon slices (if using).
Bring to a boil, then remove from heat as soon as it starts boiling.
Let it cool completely, then stir in orange blossom water.
(If you boil it, the aroma fades.)

Photo collage showing the syrup being made: sugar poured into a pot of water on the stovetop, then lemon slices added to the syrup before it comes to a boil.

Prepare the semolina mixture

Take the bowl from the day before and let it sit at room temperature for about 30 minutes.
Using your fingertips, gently loosen and rub the semolina grains to separate them, like you would for couscous.
Add the remaining reserved liquid little by little, mixing until the semolina is evenly moistened, light, and fluffy.
Do not knead, you want an airy texture, not a compact dough.
Generously oil your baking dish: 32 cm round pan or 33 × 23 cm rectangular pan.

Photo collage of the kalb el louz mixture: moistened, sandy semolina in a bowl with a close-up of the texture, plus a measuring cup of water and orange blossom water beside the bottle.

Assemble, score, and bake (with or without filling)

Optional filling: prepare it separately (see the stuffed “Kalb el Louz Mahchi” version, link at the top). In this recipe, I’m making the classic version without filling.
In the oiled pan, drop the mixture in small handfuls using your fingers.
- Stuffed version: spread half the mixture, add the filling, then cover with the remaining half.
Flatten gently with your fingertips to create an even surface without packing it down (a fork can help).
Score into diamonds/portions with a large knife: press down and lift up each time, don’t drag the blade.
Brush the top with melted butter (about 100 g).
Decorate each piece with 1 almond (or 2 if you like).
Bake at 200°C for about 1 hour, until deeply golden.
- My oven method: 185°C static, bottom heat for 45 minutes (second rack from the bottom), then 190°C fan for 15-20 minutes (middle rack), until you get the colour you want.

Step-by-step collage of baking: kalb el louz mixture spread and pre-cut in a round pan, almonds placed on each portion, then the cake baked until deeply golden.

Soak the cake in stages (cold syrup)

As soon as it’s baked, remove the Kalb el Louz from the oven.
Immediately ladle cool/cold syrup gently over the entire surface.
Stop the first pour as soon as the syrup starts to lightly pool on top.
Put the pan back into the hot but switched-off oven.
Once absorbed, take it out and pour again.
Repeat (pour → oven off → absorb) until the cake feels soft and fully soaked when pressed gently.
You may not use all the syrup, absorption depends on your semolina.
Check with the tip of a knife: the inside should feel moist and tender.
Let it cool completely.

Note: Keep the Kalb el Louz in its baking pan and leave it there until serving.

Golden slice of kalb el louz on a dark plate, topped with three almonds, with a Moroccan teapot and a glass of mint tea in the background, and the whole cake in its pan. — kalb el louz for Ramadan

Storage, Freezing, and Make-Ahead Tips (Kalb el Louz)

Room temperature: Keep Kalb el Louz in its baking pan, well covered, for 2-3 days.
Refrigerator: It will keep for 4-5 days, but the texture may firm up. Cover tightly so it doesn’t dry out.
Freezer: Yes, freeze in individual pieces, wrapped or stored in an airtight container. If you plan to freeze it, avoid over-soaking with syrup.
Defrosting: Let it thaw at room temperature, still covered.
How to make it soft again: Warm gently in a low oven (140-150°C for a few minutes), or let it sit 30 minutes at room temperature before serving.

Square piece of qalb el louz, golden and syrupy, served in a paper liner on a white plate, topped with an almond, with a spoon beside it on a light tablecloth.

Kalb el Louz FAQ (Troubleshooting and Common Questions)

Can I skip the resting time? Not recommended. Resting helps the semolina hydrate; skipping often leads to a harder cake.
Can I use smen instead of butter? Yes, swap 1:1 for a richer, traditional flavour.
Does the syrup have to be cold? Yes: cool syrup + hot cake helps absorption and keeps the orange blossom aroma.
What pan size if I halve the recipe? Choose a pan with about half the surface area (roughly round 22–24 cm or similar).
Why is my cake grainy? Usually from not working the semolina enough, or from kneading. Rub and aerate like couscous.
No orange blossom water, what can I use? It’s the soul of this cake, but in a pinch use vanilla, lemon zest, a little rose water, or a hint of cardamom in the syrup.

Foolproof Kalb el Louz (Qalb Ellouz)