The day before:

1. Mix the semolina and sugar.
2. Add the melted butter and mix with your fingertips—do not knead.
3. Moisten with half of the liquid (reserve the rest for the next day) and work it like couscous.
4. Work for at least 10 minutes, without kneading. The more you work it, the more the sugar melts and the less sweet your Kalb el Louz will taste.
5. Cover and rest for 24 hours (important).

Make the syrup:

1. The syrup should be room temperature or cold to pour over the hot cake. Ideally, make it first.
2. In a saucepan, add water, sugar, and lemon slices.
3. Bring to a boil.
4. Remove from the heat at the first boil.
5. Let it cool well, then add the orange blossom water.
6. If you add orange blossom water while cooking, the aroma will evaporate.

Prepare the Kalb el Louz mixture:

1. Take the bowl with the mixture.
2. Gently loosen the semolina with your fingertips and work it for at least 10 minutes.
3. Moisten little by little with the remaining liquid, working as you go. You should get a ball that holds together without breaking, but crumbles when touched.
4. Oil a baking dish: 32 cm round pan, or 33 × 23 cm rectangular pan.
5. Prepare the filling (optional). I didn’t stuff my Qalb el Louz.
6. Place small handfuls of mixture in the pan with your fingertips.
7. When it’s even, spread the filling on top, then cover the same way with the remaining mixture.
8. For the non-stuffed version: start with larger handfuls and make one layer only.
9. Flatten with fingertips so it’s even.
10. Cut portions with a large knife, lifting it out each time, do not slide it.
11. Brush with melted butter (100 g) (or good-quality smen).
12. Decorate each portion with an almond.
13. Bake at 200°C for 1 hour (baking time depends on your oven), until well golden.
14. At the end, pour syrup over the cake as soon as it comes out of the oven, using a ladle.
15. Pour in three stages, starting from the edges toward the centre. Let it rest and absorb between each pour.
16. You may not use all the syrup, depending on the semolina, but it’s better to have extra than not enough. Usually, for this amount of semolina, you’ll need almost 800 ml of syrup for a well-soaked Kalb el Louz.
17. Check by pressing with your finger: it should be very soft and well soaked. Let cool, then cut.