{"id":132025,"date":"2026-01-11T16:13:21","date_gmt":"2026-01-11T16:13:21","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=132025"},"modified":"2026-01-11T16:13:23","modified_gmt":"2026-01-11T16:13:23","slug":"foolproof-kalb-el-louz-qalb-ellouz","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-foolproof-kalb-el-louz-qalb-ellouz.html","title":{"rendered":"Foolproof Kalb el Louz (Qalb Ellouz)"},"content":{"rendered":"\n<p>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.<\/p>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-99491 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz.jpg\" alt=\"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.\" class=\"wp-image-99491\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption class=\"wp-element-caption\">Foolproof kalb el louz for Ramadan<\/figcaption><\/figure>\n\n\n<style>.kb-table-of-content-nav.kb-table-of-content-id132025_9a883c-31 .kb-table-of-content-wrap{padding-top:var(--global-kb-spacing-sm, 1.5rem);padding-right:var(--global-kb-spacing-sm, 1.5rem);padding-bottom:var(--global-kb-spacing-sm, 1.5rem);padding-left:var(--global-kb-spacing-sm, 1.5rem);background-color:var(--global-palette7, #EDF2F7);}.kb-table-of-content-nav.kb-table-of-content-id132025_9a883c-31 .kb-table-of-contents-title-wrap{padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.kb-table-of-content-nav.kb-table-of-content-id132025_9a883c-31 .kb-table-of-contents-title{font-weight:regular;font-style:normal;}.kb-table-of-content-nav.kb-table-of-content-id132025_9a883c-31 .kb-table-of-content-wrap .kb-table-of-content-list{font-weight:regular;font-style:normal;margin-top:var(--global-kb-spacing-sm, 1.5rem);margin-right:0px;margin-bottom:0px;margin-left:0px;}.kb-table-of-content-nav.kb-table-of-content-id132025_9a883c-31 .kb-toggle-icon-style-basiccircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id132025_9a883c-31 .kb-toggle-icon-style-basiccircle .kb-table-of-contents-icon-trigger:before, .kb-table-of-content-nav.kb-table-of-content-id132025_9a883c-31 .kb-toggle-icon-style-arrowcircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id132025_9a883c-31 .kb-toggle-icon-style-arrowcircle .kb-table-of-contents-icon-trigger:before, .kb-table-of-content-nav.kb-table-of-content-id132025_9a883c-31 .kb-toggle-icon-style-xclosecircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id132025_9a883c-31 .kb-toggle-icon-style-xclosecircle .kb-table-of-contents-icon-trigger:before{background-color:var(--global-palette7, #EDF2F7);}<\/style>\n\n\n<h2 class=\"wp-block-heading\">Foolproof Kalb el Louz (Qalb Ellouz) : Algerian Semolina Syrup Cake for Ramadan<\/h2>\n\n\n\n<p>Kalb el Louz, also known as Qalb Ellouz (\u0642\u0644\u0628 \u0627\u0644\u0644\u0648\u0632) or <strong>Chamia<\/strong>, is one of the most anticipated sweets of Ramadan.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>If it\u2019s missing, people notice, because its warm, comforting sweetness is perfect after iftar.<\/p>\n\n\n\n<p>Most families have a \u201cgo-to\u201d version they trust and remake every year.<\/p>\n\n\n\n<p>A truly good Kalb el Louz is easy to recognise: <strong>soft and tender without feeling heavy<\/strong>, evenly sweet, and gently scented, usually with orange blossom water.<\/p>\n\n\n\n<p>Served with a glass of fresh mint tea, it turns into a quiet, cosy moment at the end of the meal.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Homemade also brings something special: that sweet aroma from the oven and the smiles with every bite.<\/p>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-91353 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1087\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/Recette-de-kalb-el-louz-facile-et-inratable-2.jpg\" alt=\"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.\" class=\"wp-image-91353\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/Recette-de-kalb-el-louz-facile-et-inratable-2.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/Recette-de-kalb-el-louz-facile-et-inratable-2-276x300.jpg 276w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/Recette-de-kalb-el-louz-facile-et-inratable-2-942x1024.jpg 942w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">kalb el louz Recipe<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients for Foolproof Kalb el Louz (Algerian Semolina Syrup Cake)<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">For the semolina cake<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>500 g coarse semolina :\u00a0<\/strong>This is the key ingredient for texture. Coarse semolina helps the cake stay <strong>tender and moist<\/strong> instead of compact or hard.<\/li>\n\n\n\n<li><strong>250 g granulated sugar<\/strong> <em>(the original version uses 375 g) :\u00a0<\/em>250 g gives a <strong>more balanced sweetness<\/strong>, especially since the cake will be soaked in syrup.<\/li>\n\n\n\n<li><strong>125 g melted butter<\/strong> <em>(or smen) :\u00a0<\/em>Butter adds richness and helps the semolina turn soft after soaking. <strong>Smen<\/strong> (clarified fermented butter) gives a deeper, traditional flavour.<\/li>\n\n\n\n<li><strong>125 ml liquid (65 ml orange blossom water + 60 ml water) :\u00a0<\/strong>This moistens the semolina and starts the hydration process. Mixing orange blossom water with plain water keeps the flavour <strong>fragrant but not overpowering<\/strong>.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">For the syrup<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>1 litre water :\u00a0<\/strong>The base of the soaking syrup; it needs to be ready and <strong>fully cooled<\/strong> before you pour it on the hot cake.<\/li>\n\n\n\n<li><strong>500 g granulated sugar :\u00a0<\/strong>Creates a clear syrup that gives the cake its glossy finish and signature moist bite.<\/li>\n\n\n\n<li><strong>Juice of 1\/4 lemon :\u00a0<\/strong>Helps prevent the syrup from crystallising and adds a light, clean edge to the sweetness.<\/li>\n\n\n\n<li><strong>70 ml orange blossom water (about a small tea glass) :\u00a0<\/strong>Adds the classic floral aroma. Stir it in <strong>only after the syrup has cooled<\/strong> so the fragrance doesn\u2019t evaporate.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Optional almond filling (for a stuffed version)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>1 measure ground almonds :\u00a0<\/strong>Forms the \u201cheart\u201d of a stuffed Kalb el Louz, adding richness and a nutty bite.<\/li>\n\n\n\n<li><strong>1\/4 measure sugar :\u00a0<\/strong>Sweetens the filling gently without making it cloying.<\/li>\n\n\n\n<li><strong>2 tbsp melted butter :\u00a0<\/strong>Binds the almonds so the filling stays moist and slices neatly.<\/li>\n\n\n\n<li><strong>2 tsp ground cinnamon :\u00a0<\/strong>Brings warmth and a familiar spiced note that pairs beautifully with the syrup.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-99492 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-3.jpg\" alt=\"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.\" class=\"wp-image-99492\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-3.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-3-300x200.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-3-1024x683.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption class=\"wp-element-caption\">Kalb el louz<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">How to Successfully Make Kalb el Louz<\/h2>\n\n\n\n<p>A good Kalb el Louz always starts with one essential thing: <strong>the semolina<\/strong>. It\u2019s 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.<\/p>\n\n\n\n<p>You can follow the exact same recipe today and make it again tomorrow, but if you change the semolina, you\u2019re taking a real risk. Some semolina absorbs liquid and syrup beautifully, while others don\u2019t, so the outcome can be completely different.<\/p>\n\n\n\n<p>That\u2019s why it\u2019s best to choose a <strong>coarser semolina<\/strong>, and, once you find a brand that works well for you, <strong>stick with it<\/strong> for consistent results.<\/p>\n\n\n\n<p>Even a small change in semolina can cause common problems, such as:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>a Kalb el Louz that turns <strong>hard<\/strong>, especially on the top,<\/li>\n\n\n\n<li>a cake that tastes <strong>too sweet<\/strong>, because the semolina doesn\u2019t absorb the syrup properly,<\/li>\n\n\n\n<li>or <strong>uneven baking<\/strong>, with a centre that stays too dense or slightly undercooked.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1333\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/la-semoule-pour-kalb-el-louz.jpg\" alt=\"semoulina for kalb el louz\" class=\"wp-image-91483\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/la-semoule-pour-kalb-el-louz.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/la-semoule-pour-kalb-el-louz-225x300.jpg 225w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/la-semoule-pour-kalb-el-louz-768x1024.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Note<\/h4>\n\n\n\n<p>A quick note about my semolina choice<\/p>\n\n\n\n<p>This is <strong>not a sponsored post<\/strong>. It\u2019s simply the semolina I personally buy for consistent results.<\/p>\n\n\n\n<p>So before you conclude that:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>the recipe didn\u2019t work,<\/li>\n\n\n\n<li>the measurements are off,<\/li>\n\n\n\n<li>it\u2019s too sweet,<\/li>\n\n\n\n<li>or the baking time is too short,<\/li>\n<\/ul>\n\n\n\n<p>first look at the most decisive factor: <strong>the semolina<\/strong>. If it doesn\u2019t absorb properly, the cake can turn hard, taste overly sweet, or bake unevenly.<\/p>\n\n\n\n<p><strong>Make sure your semolina is the right one, then stick with it once you\u2019ve found it<\/strong>.<\/p>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-99493 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-2.jpg\" alt=\"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.\" class=\"wp-image-99493\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-2.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-2-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-2-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-2-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption class=\"wp-element-caption\">Easy to make kalb el louz recipe<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">\u201cHeart of almonds\u201d\u2026 where is the filling?<\/h2>\n\n\n\n<p><strong>Kalb el Louz (\u0642\u0644\u0628 \u0627\u0644\u0644\u0648\u0632)<\/strong> literally means \u201cheart of almonds.\u201d<\/p>\n\n\n\n<p>In the classic version, the \u201cheart\u201d is the <strong>almond on top<\/strong>: it roasts during baking and gets coated in syrup when you soak the cake.<\/p>\n\n\n\n<p>If you want a true filling layer, you need the <strong>mahchi \/ stuffed<\/strong> version (coming soon).<\/p>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-52195 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1223\" height=\"800\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/05\/qalb-elouz-mahchi-farci-2-2.jpg\" alt=\"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.\" class=\"wp-image-52195\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/05\/qalb-elouz-mahchi-farci-2-2.jpg 1223w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/05\/qalb-elouz-mahchi-farci-2-2-300x196.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/05\/qalb-elouz-mahchi-farci-2-2-1024x670.jpg 1024w\" sizes=\"auto, (max-width: 1223px) 100vw, 1223px\" \/><figcaption class=\"wp-element-caption\">chamia, kalb el louz mahchi (stuufed)<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Step-by-Step Instructions for Kalb el Louz (Qalb Ellouz)<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Day 1: Start the semolina mixture<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a large bowl, mix <strong>semolina + sugar<\/strong>.<\/li>\n\n\n\n<li>Add <strong>melted butter<\/strong> and rub in <strong>with fingertips<\/strong> until sandy.<\/li>\n\n\n\n<li>Add <strong>half the liquid<\/strong> (reserve the other half for tomorrow).<\/li>\n\n\n\n<li>Work it <strong>like couscous<\/strong>: lift, rub, aerate for <strong>10 minutes<\/strong> until the sugar feels dissolved.<br><strong>Do not knead.<\/strong><\/li>\n\n\n\n<li>Cover and leave overnight, away from drafts. <strong>24 hours is ideal.<\/strong>ond correctement, et <strong>moins la sensation de \u201ctrop sucr\u00e9\u201d ressort<\/strong> \u00e0 la d\u00e9gustation.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1300\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/Premie\u0300re-etape-de-preparation-du-kalb-el-louz.jpg\" alt=\"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.\" class=\"wp-image-91484\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/Premie\u0300re-etape-de-preparation-du-kalb-el-louz.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/Premie\u0300re-etape-de-preparation-du-kalb-el-louz-231x300.jpg 231w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/Premie\u0300re-etape-de-preparation-du-kalb-el-louz-788x1024.jpg 788w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Day 2: Make the syrup first (it must be cool)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a pot, combine <strong>water + sugar + lemon slices<\/strong> (if using).<\/li>\n\n\n\n<li>Bring to a boil, then remove from heat <strong>as soon as it starts boiling<\/strong>.<\/li>\n\n\n\n<li>Let it cool completely, then stir in <strong>orange blossom water<\/strong>.<br>(If you boil it, the aroma fades.)<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1000\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/Preparation-du-sirop-pour-arroser-qalb-el-louz.jpg\" alt=\"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.\" class=\"wp-image-91485\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/Preparation-du-sirop-pour-arroser-qalb-el-louz.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/Preparation-du-sirop-pour-arroser-qalb-el-louz-300x300.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/Preparation-du-sirop-pour-arroser-qalb-el-louz-150x150.jpg 150w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/Preparation-du-sirop-pour-arroser-qalb-el-louz-500x500.jpg 500w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Prepare the semolina mixture<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Take the bowl from the day before and let it sit at <strong>room temperature for about 30 minutes<\/strong>.<\/li>\n\n\n\n<li>Using your fingertips, <strong>gently loosen and rub the semolina grains<\/strong> to separate them, like you would for couscous.<\/li>\n\n\n\n<li>Add the <strong>remaining reserved liquid<\/strong> little by little, mixing until the semolina is <strong>evenly moistened, light, and fluffy<\/strong>.<\/li>\n\n\n\n<li><strong>Do not knead<\/strong>, you want an airy texture, not a compact dough.<\/li>\n\n\n\n<li>Generously oil your baking dish: <strong>32 cm round pan<\/strong> or <strong>33 \u00d7 23 cm rectangular pan<\/strong>.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1000\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/2-eme-etape-de-la-preparation-de-kalb-el-louz.jpg\" alt=\"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.\" class=\"wp-image-91486\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/2-eme-etape-de-la-preparation-de-kalb-el-louz.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/2-eme-etape-de-la-preparation-de-kalb-el-louz-300x300.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/2-eme-etape-de-la-preparation-de-kalb-el-louz-150x150.jpg 150w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/2-eme-etape-de-la-preparation-de-kalb-el-louz-500x500.jpg 500w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Assemble, score, and bake (with or without filling)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Optional filling:<\/strong> prepare it separately (see the stuffed \u201cKalb el Louz Mahchi\u201d version, link at the top). In this recipe, I\u2019m making the classic version without filling.<\/li>\n\n\n\n<li>In the oiled pan, drop the mixture in <strong>small handfuls<\/strong> using your fingers.\n<ul class=\"wp-block-list\">\n<li><strong>Stuffed version:<\/strong> spread <strong>half<\/strong> the mixture, add the filling, then cover with the remaining half.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>Flatten gently with your fingertips to create an even surface <strong>without packing it down<\/strong> (a fork can help).<\/li>\n\n\n\n<li>Score into diamonds\/portions with a large knife: <strong>press down and lift up each time<\/strong>, don\u2019t drag the blade.<\/li>\n\n\n\n<li>Brush the top with <strong>melted butter (about 100 g)<\/strong>.<\/li>\n\n\n\n<li>Decorate each piece with <strong>1 almond<\/strong> (or 2 if you like).<\/li>\n\n\n\n<li>Bake at <strong>200\u00b0C for about 1 hour<\/strong>, until deeply golden.\n<ul class=\"wp-block-list\">\n<li><strong>My oven method:<\/strong> 185\u00b0C <strong>static, bottom heat<\/strong> for <strong>45 minutes<\/strong> (second rack from the bottom), then 190\u00b0C <strong>fan<\/strong> for <strong>15-20 minutes<\/strong> (middle rack), until you get the colour you want.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1300\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/Cuisson-de-kalb-el-louz.jpg\" alt=\"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.\" class=\"wp-image-91487\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/Cuisson-de-kalb-el-louz.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/Cuisson-de-kalb-el-louz-231x300.jpg 231w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/Cuisson-de-kalb-el-louz-788x1024.jpg 788w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Soak the cake in stages (cold syrup)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>As soon as it\u2019s baked, remove the Kalb el Louz from the oven.<\/li>\n\n\n\n<li>Immediately ladle <strong>cool\/cold syrup<\/strong> gently over the entire surface.<\/li>\n\n\n\n<li>Stop the first pour as soon as the syrup <strong>starts to lightly pool<\/strong> on top.<\/li>\n\n\n\n<li>Put the pan back into the <strong>hot but switched-off<\/strong> oven.<\/li>\n\n\n\n<li>Once absorbed, take it out and <strong>pour again<\/strong>.<\/li>\n\n\n\n<li>Repeat (pour \u2192 oven off \u2192 absorb) until the cake feels <strong>soft and fully soaked<\/strong> when pressed gently.<\/li>\n\n\n\n<li>You may not use all the syrup, absorption depends on your semolina.<\/li>\n\n\n\n<li>Check with the tip of a knife: the inside should feel <strong>moist and tender<\/strong>.<\/li>\n\n\n\n<li>Let it cool completely.<\/li>\n<\/ul>\n\n\n\n<p><strong>Note:<\/strong> Keep the Kalb el Louz <strong>in its baking pan<\/strong> and leave it there <strong>until serving<\/strong>.<\/p>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-99494 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-1.jpg\" alt=\"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.\" class=\"wp-image-99494\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-1.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-1-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-1-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-1-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption class=\"wp-element-caption\">kalb el louz for Ramadan<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Storage, Freezing, and Make-Ahead Tips (Kalb el Louz)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Room temperature:<\/strong> Keep Kalb el Louz <strong>in its baking pan<\/strong>, well covered, for <strong>2-3 days<\/strong>.<\/li>\n\n\n\n<li><strong>Refrigerator:<\/strong> It will keep for <strong>4-5 days<\/strong>, but the texture may firm up. Cover tightly so it doesn\u2019t dry out.<\/li>\n\n\n\n<li><strong>Freezer:<\/strong> Yes, freeze <strong>in individual pieces<\/strong>, wrapped or stored in an airtight container. If you plan to freeze it, <strong>avoid over-soaking<\/strong> with syrup.<\/li>\n\n\n\n<li><strong>Defrosting:<\/strong> Let it thaw at <strong>room temperature<\/strong>, still covered.<\/li>\n\n\n\n<li><strong>How to make it soft again:<\/strong> Warm gently in a low oven (<strong>140-150\u00b0C for a few minutes<\/strong>), or let it sit <strong>30 minutes at room temperature<\/strong> before serving.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"700\" height=\"467\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/qalb-elouz-ou-kalb-el-louz-.jpg\" alt=\"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.\" class=\"wp-image-37030\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/qalb-elouz-ou-kalb-el-louz-.jpg 700w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/qalb-elouz-ou-kalb-el-louz--300x200.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/qalb-elouz-ou-kalb-el-louz--600x400.jpg 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Kalb el Louz FAQ (Troubleshooting and Common Questions)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Can I skip the resting time?&nbsp;<\/strong>Not recommended. Resting helps the semolina hydrate; skipping often leads to a harder cake.<\/li>\n\n\n\n<li><strong>Can I use smen instead of butter?&nbsp;<\/strong>Yes, swap <strong>1:1<\/strong> for a richer, traditional flavour.<\/li>\n\n\n\n<li><strong>Does the syrup have to be cold?&nbsp;<\/strong>Yes: <strong>cool syrup + hot cake<\/strong> helps absorption and keeps the orange blossom aroma.<\/li>\n\n\n\n<li><strong>What pan size if I halve the recipe?&nbsp;<\/strong>Choose a pan with about <strong>half the surface area<\/strong> (roughly round <strong>22\u201324 cm<\/strong> or similar).<\/li>\n\n\n\n<li><strong>Why is my cake grainy?&nbsp;<\/strong>Usually from <strong>not working the semolina enough<\/strong>, or from <strong>kneading<\/strong>. Rub and aerate like couscous.<\/li>\n\n\n\n<li><strong>No orange blossom water, what can I use?&nbsp;<\/strong>It\u2019s the soul of this cake, but in a pinch use <strong>vanilla<\/strong>, <strong>lemon zest<\/strong>, a little <strong>rose water<\/strong>, or a hint of <strong>cardamom<\/strong> in the syrup.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image alignnone\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/06\/kalb-el-louz.CR2_.jpg\" alt=\"Kalb el louz de Soulef, le Qalb louz traditionnel\"\/><figcaption class=\"wp-element-caption\">kalb el louz the best sweet for Ramadan<\/figcaption><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">\u00a0Desserts for Ramadan<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-semolina-cake-the-best-basbousa-recipe.html\">Semolina cake, the best basbousa recipe<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-algerian-makrout-oven-baked-makroud-el-koucha.html\">Algerian Makrout oven-baked : Makroud el Koucha<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-easy-and-delicious-baklava-rolls-recipe.html\">Delicious Baklava Rolls<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-maamoul-lebanese-date-filled-cookies-recipe.html\">Maamoul Lebanese Date filled Cookies<\/a><\/li>\n<\/ul>\n\n\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print tasty-recipes-print-above-card\" 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64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewBox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"><\/path><\/symbol><\/defs><\/svg>\n<header class=\"tasty-recipes-entry-header\" style=\"background: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.background\">\n\t\t\t<div class=\"tasty-recipes-image\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" style=\"border-color: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.border-color\" width=\"150\" height=\"150\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-3-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Foolproof Kalb el Louz\" data-pin-nopin=\"true\" \/>\t\t<\/div>\n\t\t<h2 class=\"tasty-recipes-title\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">How to Make Kalb el Louz (Qalb Ellouz): Authentic Algerian Semolina Cake Soaked in Orange Blossom Syrup<\/h2>\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t\t\t\t<p><svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\"\tdata-tr-default-rating=\"0\"\t>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"5\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t5 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"4\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t4 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height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t1 Star\t\t\t<\/span>\t\t<\/i>\t<\/span><\/span><\/p>\n\t\t\t\t\t\t\t\t\t\t<p><span style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\">No reviews<\/span><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Amour de cuisine<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-clock\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">13 hours 45 minutes<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-cutlery\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\"><span data-amount=\"16\">16<\/span> servings <span class=\"tasty-recipes-yield-scale\"><span data-amount=\"1\">1<\/span>x<\/span><\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\n\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-foolproof-kalb-el-louz-qalb-ellouz.html\/print\/132046\" target=\"_blank\" style=\"border-color: #94B5AB !important; background: #94B5AB !important; color: rgba(0,0,0,0.97) !important;\" data-tasty-recipes-customization=\"button-color.border-color button-color.background button-text-color.color\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>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.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span><\/div>\t\t\t<\/div>\n\t\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dbb82a0ee9e\" id=\"ingredient_checkbox_69dbb82a0ee9e\" aria-label=\"500 g semolina\"><label for=\"ingredient_checkbox_69dbb82a0ee9e\"><\/label><\/span><strong><span data-amount=\"500\" data-unit=\"g\">500 g<\/span> semolina<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dbb82a0eeb1\" id=\"ingredient_checkbox_69dbb82a0eeb1\" aria-label=\"250 g sugar (in the original recipe, I use 375 g)\"><label for=\"ingredient_checkbox_69dbb82a0eeb1\"><\/label><\/span><strong><span data-amount=\"250\" data-unit=\"g\">250 g<\/span> sugar<\/strong> <em>(in the original recipe, I use <span data-amount=\"375\" data-unit=\"g\">375 g<\/span>)<\/em><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dbb82a0eebd\" id=\"ingredient_checkbox_69dbb82a0eebd\" aria-label=\"125 g melted butter (if you have smen, it\u2019s even better)\"><label for=\"ingredient_checkbox_69dbb82a0eebd\"><\/label><\/span><strong><span data-amount=\"125\" data-unit=\"g\">125 g<\/span> melted butter<\/strong> <em>(if you have smen, it\u2019s even better)<\/em><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dbb82a0eec9\" id=\"ingredient_checkbox_69dbb82a0eec9\" aria-label=\"125 ml liquid (65 ml orange blossom water + 60 ml water)\"><label for=\"ingredient_checkbox_69dbb82a0eec9\"><\/label><\/span><strong><span data-amount=\"125\">125<\/span> ml liquid<\/strong> <em>(<span data-amount=\"65\">65<\/span> ml orange blossom water + <span data-amount=\"60\">60<\/span> ml water)<\/em><\/li>\n<\/ul>\n<h4><strong>For the syrup:<\/strong><\/h4>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dbb82a0eed2\" id=\"ingredient_checkbox_69dbb82a0eed2\" aria-label=\"1 L water\"><label for=\"ingredient_checkbox_69dbb82a0eed2\"><\/label><\/span><strong><span data-amount=\"1\">1<\/span> L water<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dbb82a0eed9\" id=\"ingredient_checkbox_69dbb82a0eed9\" aria-label=\"500 g sugar\"><label for=\"ingredient_checkbox_69dbb82a0eed9\"><\/label><\/span><strong><span data-amount=\"500\" data-unit=\"g\">500 g<\/span> sugar<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dbb82a0eee0\" id=\"ingredient_checkbox_69dbb82a0eee0\" aria-label=\"Juice of 1\/4 lemon\"><label for=\"ingredient_checkbox_69dbb82a0eee0\"><\/label><\/span><strong>Juice of <span data-amount=\"0.25\">1\/4<\/span> lemon<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dbb82a0eee9\" id=\"ingredient_checkbox_69dbb82a0eee9\" aria-label=\"1 tea glass orange blossom water (70 ml)\"><label for=\"ingredient_checkbox_69dbb82a0eee9\"><\/label><\/span><strong><span data-amount=\"1\">1<\/span> tea glass orange blossom water <\/strong>(<span data-amount=\"70\">70<\/span> ml)<\/li>\n<\/ul>\n<h4><strong>Filling (I didn\u2019t use it in this recipe):<\/strong><\/h4>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dbb82a0eef0\" id=\"ingredient_checkbox_69dbb82a0eef0\" aria-label=\"1 measure ground almonds\"><label for=\"ingredient_checkbox_69dbb82a0eef0\"><\/label><\/span><strong><span data-amount=\"1\">1<\/span> measure ground almonds<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dbb82a0eef7\" id=\"ingredient_checkbox_69dbb82a0eef7\" aria-label=\"1\/4 measure sugar\"><label for=\"ingredient_checkbox_69dbb82a0eef7\"><\/label><\/span><strong><span data-amount=\"0.25\">1\/4<\/span> measure sugar<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dbb82a0eeff\" id=\"ingredient_checkbox_69dbb82a0eeff\" aria-label=\"2 tbsp melted butter\"><label for=\"ingredient_checkbox_69dbb82a0eeff\"><\/label><\/span><strong><span data-amount=\"2\" data-unit=\"tbsp\">2 tbsp<\/span> melted butter<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dbb82a0ef06\" id=\"ingredient_checkbox_69dbb82a0ef06\" aria-label=\"2 tsp cinnamon\"><label for=\"ingredient_checkbox_69dbb82a0ef06\"><\/label><\/span><strong><span data-amount=\"2\" data-unit=\"tsp\">2 tsp<\/span> cinnamon<\/strong><\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS--><\/p>\n\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_69dbb82a0f901_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_69dbb82a0f901_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tEmp\u00eachez votre \u00e9cran de devenir noir\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t<div class=\"tasty-recipes-instructions\">\n\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<h4><strong>The day before:<\/strong><\/h4>\n<ol>\n<li id=\"instruction-step-1\">Mix the <strong>semolina<\/strong> and <strong>sugar<\/strong>.<\/li>\n<li id=\"instruction-step-2\">Add the <strong>melted butter<\/strong> and mix with your fingertips\u2014<strong>do not knead<\/strong>.<\/li>\n<li id=\"instruction-step-3\">Moisten with <strong>half of the liquid<\/strong> (reserve the rest for the next day) and work it like couscous.<\/li>\n<li id=\"instruction-step-4\">Work for <strong>at least 10 minutes<\/strong>, without kneading. The more you work it, the more the sugar melts and the less sweet your Kalb el Louz will taste.<\/li>\n<li id=\"instruction-step-5\">Cover and rest for <strong>24 hours<\/strong> (important).<\/li>\n<\/ol>\n<h4><strong>Make the syrup:<\/strong><\/h4>\n<ol>\n<li id=\"instruction-step-6\">The syrup should be <strong>room temperature or cold<\/strong> to pour over the hot cake. Ideally, make it first.<\/li>\n<li id=\"instruction-step-7\">In a saucepan, add <strong>water<\/strong>, <strong>sugar<\/strong>, and <strong>lemon slices<\/strong>.<\/li>\n<li id=\"instruction-step-8\">Bring to a boil.<\/li>\n<li id=\"instruction-step-9\">Remove from the heat at the <strong>first boil<\/strong>.<\/li>\n<li id=\"instruction-step-10\">Let it cool well, then add the <strong>orange blossom water<\/strong>.<\/li>\n<li id=\"instruction-step-11\">If you add orange blossom water while cooking, the aroma will evaporate.<\/li>\n<\/ol>\n<h4><strong>Prepare the Kalb el Louz mixture:<\/strong><\/h4>\n<ol>\n<li id=\"instruction-step-12\">Take the bowl with the mixture.<\/li>\n<li id=\"instruction-step-13\">Gently loosen the semolina with your fingertips and work it for <strong>at least 10 minutes<\/strong>.<\/li>\n<li id=\"instruction-step-14\">Moisten little by little with the <strong>remaining liquid<\/strong>, working as you go. You should get a ball that holds together without breaking, but <strong>crumbles when touched<\/strong>.<\/li>\n<li id=\"instruction-step-15\">Oil a baking dish: <strong>32 cm round pan<\/strong>, or <strong>33 \u00d7 23 cm rectangular pan<\/strong>.<\/li>\n<li id=\"instruction-step-16\">Prepare the filling (optional). I didn\u2019t stuff my Qalb el Louz.<\/li>\n<li id=\"instruction-step-17\">Place small handfuls of mixture in the pan with your fingertips.<\/li>\n<li id=\"instruction-step-18\">When it\u2019s even, spread the filling on top, then cover the same way with the remaining mixture.<\/li>\n<li id=\"instruction-step-19\">For the non-stuffed version: start with larger handfuls and make <strong>one layer only<\/strong>.<\/li>\n<li id=\"instruction-step-20\">Flatten with fingertips so it\u2019s even.<\/li>\n<li id=\"instruction-step-21\">Cut portions with a large knife, lifting it out each time<strong>, do not slide it<\/strong>.<\/li>\n<li id=\"instruction-step-22\">Brush with <strong>melted butter (100 g)<\/strong> (or good-quality smen).<\/li>\n<li id=\"instruction-step-23\">Decorate each portion with an <strong>almond<\/strong>.<\/li>\n<li id=\"instruction-step-24\">Bake at <strong>200\u00b0C for 1 hour<\/strong> (baking time depends on your oven), until well golden.<\/li>\n<li id=\"instruction-step-25\">At the end, pour syrup over the cake as soon as it comes out of the oven, using a ladle.<\/li>\n<li id=\"instruction-step-26\">Pour in <strong>three stages<\/strong>, starting from the edges toward the centre. Let it rest and absorb between each pour.<\/li>\n<li id=\"instruction-step-27\">You may not use all the syrup, depending on the semolina, but it\u2019s better to have extra than not enough. Usually, for this amount of semolina, you\u2019ll need <strong>almost 800 ml<\/strong> of syrup for a well-soaked Kalb el Louz.<\/li>\n<li id=\"instruction-step-28\">Check by pressing with your finger: it should be very soft and well soaked. Let cool, then cut.<\/li>\n<\/ol>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t\n\t\n\t\n\t\t\t<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n\t\t\t<ul>\n\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Prep Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">45 min<\/span><\/li><li class=\"additional-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>rest time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-additional-time\">12 hours<\/span><\/li><li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Cook Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">1 hour<\/span><\/li><li class=\"category\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-folder\"><\/use><\/svg>Category:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">desserts<\/span><\/li><li class=\"cuisine\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-flag\"><\/use><\/svg>Cuisine:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">algerian cuisine<\/span><\/li>\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1 serving<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">450 kcal<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>\n\n\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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. Foolproof Kalb el Louz (Qalb Ellouz) : Algerian Semolina Syrup Cake for Ramadan Kalb el Louz, also known as Qalb&#8230;<\/p>\n","protected":false},"author":2,"featured_media":132012,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[13321,13367,13365],"tags":[13420,13415,13418],"class_list":["post-132025","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-algerian-cuisine","category-algerian-pastry-recipes","category-algerian-oriental-and-modern-sweets-for-eid","tag-almonds","tag-butter","tag-semolina"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Foolproof Kalb el Louz (Qalb Ellouz)<\/title>\n<meta name=\"description\" content=\"Foolproof Kalb el Louz (Qalb Ellouz): coarse semolina 24-hour rest, orange blossom syrup. 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Soft, glossy Ramadan cake with clear steps & tips.","og_url":"https:\/\/www.amourdecuisine.fr\/en\/article-foolproof-kalb-el-louz-qalb-ellouz.html","og_site_name":"Amour de cuisine","article_publisher":"https:\/\/www.facebook.com\/pages\/blog-amour-de-cuisine\/218775881525824","article_author":"https:\/\/www.facebook.com\/pages\/blog-amour-de-cuisine\/218775881525824","article_published_time":"2026-01-11T16:13:21+00:00","article_modified_time":"2026-01-11T16:13:23+00:00","og_image":[{"width":1200,"height":800,"url":"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-3.jpg","type":"image\/jpeg"}],"author":"Amour de cuisine","twitter_card":"summary_large_image","twitter_creator":"@amour2cuisine","twitter_site":"@amour2cuisine","twitter_misc":{"Written by":"Amour de cuisine","Est. reading time":"12 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.amourdecuisine.fr\/en\/article-foolproof-kalb-el-louz-qalb-ellouz.html#article","isPartOf":{"@id":"https:\/\/www.amourdecuisine.fr\/en\/article-foolproof-kalb-el-louz-qalb-ellouz.html"},"author":{"name":"Amour de cuisine","@id":"https:\/\/amourdecuisine.fr\/#\/schema\/person\/0752f71ee39ae1926cf52b946792daec"},"headline":"Foolproof Kalb el Louz (Qalb Ellouz)","datePublished":"2026-01-11T16:13:21+00:00","dateModified":"2026-01-11T16:13:23+00:00","mainEntityOfPage":{"@id":"https:\/\/www.amourdecuisine.fr\/en\/article-foolproof-kalb-el-louz-qalb-ellouz.html"},"wordCount":1627,"commentCount":0,"publisher":{"@id":"https:\/\/amourdecuisine.fr\/#\/schema\/person\/0752f71ee39ae1926cf52b946792daec"},"image":{"@id":"https:\/\/www.amourdecuisine.fr\/en\/article-foolproof-kalb-el-louz-qalb-ellouz.html#primaryimage"},"thumbnailUrl":"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-3.jpg","keywords":["almonds","butter","semolina"],"articleSection":["Algerian cuisine","Algerian pastry recipes","Algerian, Oriental, and Modern sweets for Eid"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.amourdecuisine.fr\/en\/article-foolproof-kalb-el-louz-qalb-ellouz.html#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.amourdecuisine.fr\/en\/article-foolproof-kalb-el-louz-qalb-ellouz.html","url":"https:\/\/www.amourdecuisine.fr\/en\/article-foolproof-kalb-el-louz-qalb-ellouz.html","name":"Foolproof Kalb el Louz (Qalb Ellouz)","isPartOf":{"@id":"https:\/\/amourdecuisine.fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.amourdecuisine.fr\/en\/article-foolproof-kalb-el-louz-qalb-ellouz.html#primaryimage"},"image":{"@id":"https:\/\/www.amourdecuisine.fr\/en\/article-foolproof-kalb-el-louz-qalb-ellouz.html#primaryimage"},"thumbnailUrl":"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-3.jpg","datePublished":"2026-01-11T16:13:21+00:00","dateModified":"2026-01-11T16:13:23+00:00","description":"Foolproof Kalb el Louz (Qalb Ellouz): coarse semolina 24-hour rest, orange blossom syrup. 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Suivez mon blog : Amour de cuisine pour des recettes faciles, simples et rapides que vous allez r\u00e9ussir \u00e0 tous les coups.","sameAs":["https:\/\/www.amourdecuisine.fr\/","https:\/\/www.facebook.com\/pages\/blog-amour-de-cuisine\/218775881525824","https:\/\/instagram.com\/amourdecuisine","https:\/\/www.pinterest.com\/amourdecuisine\/","https:\/\/x.com\/amour2cuisine","https:\/\/www.youtube.com\/user\/amourdecuisine"],"url":"https:\/\/www.amourdecuisine.fr\/en\/article-author\/soulef"}]}},"taxonomy_info":{"category":[{"value":13321,"label":"Algerian cuisine"},{"value":13367,"label":"Algerian pastry recipes"},{"value":13365,"label":"Algerian, Oriental, and Modern sweets for Eid"}],"post_tag":[{"value":13420,"label":"almonds"},{"value":13415,"label":"butter"},{"value":13418,"label":"semolina"}]},"featured_image_src_large":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-3-1024x683.jpg",1024,683,true],"author_info":{"display_name":"Amour de cuisine","author_link":"https:\/\/www.amourdecuisine.fr\/en\/article-author\/soulef"},"comment_info":0,"category_info":[{"term_id":13321,"name":"Algerian cuisine","slug":"algerian-cuisine","term_group":0,"term_taxonomy_id":13321,"taxonomy":"category","description":"","parent":13298,"count":35,"filter":"raw","cat_ID":13321,"category_count":35,"category_description":"","cat_name":"Algerian cuisine","category_nicename":"algerian-cuisine","category_parent":13298},{"term_id":13367,"name":"Algerian pastry recipes","slug":"algerian-pastry-recipes","term_group":0,"term_taxonomy_id":13367,"taxonomy":"category","description":"","parent":13365,"count":3,"filter":"raw","cat_ID":13367,"category_count":3,"category_description":"","cat_name":"Algerian pastry recipes","category_nicename":"algerian-pastry-recipes","category_parent":13365},{"term_id":13365,"name":"Algerian, Oriental, and Modern sweets for Eid","slug":"algerian-oriental-and-modern-sweets-for-eid","term_group":0,"term_taxonomy_id":13365,"taxonomy":"category","description":"Algerian pastries are a cherished tradition during Eid, when every family lovingly prepares refined sweets to celebrate this special occasion.\n\nThis wide variety of Algerian Eid treats\u2014whether traditional or modern\u2014delights the taste buds and brings an authentic touch to every festive table.\n\nTraditional Algerian Eid Pastries\n\nAmong the timeless classics are almond and walnut baklava, soft semolina makrouts soaked in honey, and dziriettes filled with almond paste.\n\nThese sweet delights, often delicately scented with orange blossom water, embody the very soul of Algerian pastry-making.\n\nOriental and Modern Eid Pastries\n\nOver time, Algerian pastry has embraced modern influences, adopting new techniques and creative presentations.\n\nDecorated chocolate sabl\u00e9s, reinvented ghribas, and brightly colored m\u2019khabez are perfect examples. These modern Eid pastries combine elegance and flavor, adding a touch of originality to festive gatherings.\n\nEid Pastry Recipes on Amour de Cuisine\n\nTo help you succeed with your Eid pastries, Amour de Cuisine offers a variety of simple yet indulgent recipes. Whether you\u2019re looking for a traditional Algerian Eid pastry or a modern, refined version, you\u2019ll find plenty of delicious ideas to make your table shine.\n\nGive in to the joy of Eid pastries and share these sweet creations with your loved ones for an unforgettable celebration!","parent":0,"count":6,"filter":"raw","cat_ID":13365,"category_count":6,"category_description":"Algerian pastries are a cherished tradition during Eid, when every family lovingly prepares refined sweets to celebrate this special occasion.\n\nThis wide variety of Algerian Eid treats\u2014whether traditional or modern\u2014delights the taste buds and brings an authentic touch to every festive table.\n\nTraditional Algerian Eid Pastries\n\nAmong the timeless classics are almond and walnut baklava, soft semolina makrouts soaked in honey, and dziriettes filled with almond paste.\n\nThese sweet delights, often delicately scented with orange blossom water, embody the very soul of Algerian pastry-making.\n\nOriental and Modern Eid Pastries\n\nOver time, Algerian pastry has embraced modern influences, adopting new techniques and creative presentations.\n\nDecorated chocolate sabl\u00e9s, reinvented ghribas, and brightly colored m\u2019khabez are perfect examples. These modern Eid pastries combine elegance and flavor, adding a touch of originality to festive gatherings.\n\nEid Pastry Recipes on Amour de Cuisine\n\nTo help you succeed with your Eid pastries, Amour de Cuisine offers a variety of simple yet indulgent recipes. Whether you\u2019re looking for a traditional Algerian Eid pastry or a modern, refined version, you\u2019ll find plenty of delicious ideas to make your table shine.\n\nGive in to the joy of Eid pastries and share these sweet creations with your loved ones for an unforgettable celebration!","cat_name":"Algerian, Oriental, and Modern sweets for Eid","category_nicename":"algerian-oriental-and-modern-sweets-for-eid","category_parent":0}],"tag_info":[{"term_id":13420,"name":"almonds","slug":"almonds","term_group":0,"term_taxonomy_id":13420,"taxonomy":"post_tag","description":"","parent":0,"count":17,"filter":"raw"},{"term_id":13415,"name":"butter","slug":"butter","term_group":0,"term_taxonomy_id":13415,"taxonomy":"post_tag","description":"","parent":0,"count":48,"filter":"raw"},{"term_id":13418,"name":"semolina","slug":"semolina","term_group":0,"term_taxonomy_id":13418,"taxonomy":"post_tag","description":"","parent":0,"count":7,"filter":"raw"}],"uagb_featured_image_src":{"full":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-3.jpg",1200,800,false],"thumbnail":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-3-150x150.jpg",150,150,true],"medium":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-3-300x200.jpg",300,200,true],"medium_large":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-3.jpg",1200,800,false],"large":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-3-1024x683.jpg",1024,683,true],"1536x1536":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-3.jpg",1200,800,false],"2048x2048":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/03\/Kalb-el-louz-inratable-recette-du-Ramadan-qalb-ellouz-3.jpg",1200,800,false]},"uagb_author_info":{"display_name":"Amour de cuisine","author_link":"https:\/\/www.amourdecuisine.fr\/en\/article-author\/soulef"},"uagb_comment_info":0,"uagb_excerpt":"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. Foolproof Kalb el Louz (Qalb Ellouz) : Algerian Semolina Syrup Cake for Ramadan Kalb el Louz, also known as Qalb...","_links":{"self":[{"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/posts\/132025","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/comments?post=132025"}],"version-history":[{"count":0,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/posts\/132025\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/media\/132012"}],"wp:attachment":[{"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/media?parent=132025"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/categories?post=132025"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/tags?post=132025"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}