Kalb el Louz, qualb el louz ( also called chamia or h’rissa depending on the region) is a traditional Algerian pastry that is particularly popular during Ramadan. It’s made from semolina, sugar, butter and sugar syrup flavored with orange blossom water.
It is appreciated all year round for its authentic taste, its crumbly, melting texture and its place in Algerian culinary culture. 
Although the ingredients may seem simple, the secret of this sweetness lies in its meticulous preparation and the quality of the semolina used. Kalb el Louz has a melt-in-the-mouth texture, soft and honey-like at the same time, and a fragrant taste that makes it one of the most popular Algerian Ramadan cakes. It is the emblematic dessert of iftar tables, enjoyed with a glass of mint tea. It’s a delight!
Kalb el Louz has nothing to do with basboussa, which has a different texture.
Before starting the recipe, I recommend that you read all the tips and tricks.
Qalb el Louz has such a distinctive, melt-in-your-mouth texture that it’s hard to describe. It’s best experienced firsthand.
We can thank the Algerian pastry-makers who, with simple ingredients available to everyone, have created a world-famous pastry. During the holy month of Ramadan, they are busy preparing the best Kalb el Louz, the kind you become addicted to at first bite.
Kalb el Louz, also spelled Qalb el Louz, means “almond heart” in Arabic. However, the traditionally prepared version contains no almond filling. The chamia that contains it is called “kalb el louz mahchi,” which means stuffed.
There are several theories about the origin of the name “Kalb el Louz” for this dessert, but none is clearly established.
Some people believe that the name “Kalb el Louz” refers to the texture of the dessert.
In fact, this pastry, perfectly soaked in an orange blossom water syrup, with its incomparable softness and melt-in-your-mouth semolina grains, evokes the delicious flavor of an almond cake when eaten.
Tips and tricks for a successful kalb el louz
Table of Contents
I’ve tried several recipes to achieve the perfect melt in your mouth texture, not too soaked, not too dry, not mushy, with a delicious taste. There are many recipes online, some quite similar, others completely different.
I followed the advice of several professionals who passionately explain how to prepare the perfect Kalb el Louz. I’ll mention the two best sources at the end of the article if you’d like to check out the videos.
I did a lot of testing (all the neighbors had Kalb el Louz for a while!), adjusting ingredients and experimenting with different preparation methods.
And I finally achieved an excellent result! Here’s what to do:
Semolina: The most important ingredient in the recipe. You absolutely need a large semolina (not couscous, but durum wheat semolina). Forget fine and medium. The choice of a large semolina is crucial to the success of the recipe.
Coarse semolina can absorb a lot of liquid without becoming mushy. The syrup will swell it up, making it crumbly and super-melting.
However, depending on the brand, you may find that the semolina is too thick. Trust the one in the photo to find out. If so, add 20% medium semolina. This will give you 800 g (28.2 oz) of coarse semolina and 200 g (7 oz) of medium semolina.
You take less risk in any case, by making a mixture. No risk of the kalb el louz not being sufficiently soaked.
If you live in France, there are 3 good brands. For the Le Renard brand, I recommend making a mix as indicated above with 800 g (28.2 oz) of coarse semolina and 200 g (7 oz) of medium semolina.
For the other two, Rouen and Légumor , add 20% coarse meal for the Renard.
You can also try a different brand each time until you’re satisfied with the texture.
A sign of a successful Kalb el Louz: It absorbs the entire amount of syrup (1300 ml / 44 oz for 1 kg / 35 oz of semolina), is soft, well-soaked, but not mushy. The grains of semolina are well swollen. It improves with age and keeps its melting qualities for two weeks or more in the refrigerator.
Butter: The traditional recipe contains little or none. After several trials and comparing the results, the best ratio is to use 1/4 of the weight of sugar in butter. If too much butter is used, the semolina will absorb less water. You will therefore need for 1 kg of semolina, (2.2 lbs) you need 125 g (4.4 oz) of melted butter.
The Syrup (Charbate): After cooking and adding the orange blossom water, you should obtain 1300 ml (44 oz) for a tray of Kalb el Louz made with 1 kg (35 oz) of semolina. The syrup must be cold and poured over the hot Chamia right out of the oven.
This follows a fundamental pastry rule: hot cake / cold syrup, cold cake / hot syrup. Prepare the syrup first so it has time to cool.
Working the semolina: This is done in two stages, at least 10 hours apart. Preferably do the first stage the day before and finish the next day. The purpose of this rest is to dissolve the sugar and swell the semolina.
Before you start, remember that you absolutely must not knead the mixture. Gluten must not be activated. Rub the semolina and sugar together with your hands, then continue sanding with the melted butter in the same way. The aim of this work is to help the sugar melt.
Then, add half of the water in two or three batches while rubbing the semolina between the palms of your hands until the water is fully absorbed. Pack the mixture, cover with plastic wrap, and let it rest until the next day.
The next day, rub the semolina to separate the grains and gradually add the remaining water in three batches, working it well between your palms. Once all the water has been added, mix the dough with your fingertips in circular motions (imitating the action of the stand mixer paddle) for about ten minutes until the mixture starts to pull away from the sides of the bowl.
It will become shiny and sticky. When taking a small amount of semolina in the palm of your hand and tossing it up and down, it should form a smooth ball, a sign that the sugar has dissolved and the mixture is ready.
From now on I will use a stand mixer with the paddle attachment which will combine the mixture without kneading and is much less labor-intensive.
How much semolina should I use for different mould sizes?
It’s easy to find out how much semolina you’ll need for different pan sizes. Pour the semolina into your tray to a height of 1 cm, then weigh it. Adjust the remaining ingredients according to the weight of the semolina. Proceed as follows:
For 1 kg (35.3 oz) of semolina, use half its weight in sugar (500 g / 17.6 oz), 1/2 the sugar in water and orange blossom water (250 ml / 8.8 oz), and 1/4 the sugar in butter (125 g / 4.4 oz)
Pastry Frame of 37 x 27 cm ( 14.6 x 10.6 inches)
Ingredients:
NB: You can print the recipe card at the end of the article.
For a 37 cm x 27 cm rectangular mold
- 1 kg (35.3 oz) coarse semolina
- 1/2 kg (17.6 oz) sugar
- 125 g (4.4 oz) melted butter
- 250 g (8.8 oz) water and orange blossom water (125 ml / 4.4 oz of each)
- 2 teaspoons vanilla powder or 2 packets of vanilla sugar
- 1 pinch of salt
- Almonds for decoration (as needed)
For the syrup
- 1 liter (33.8 oz) water
- 1/2 kg (17.6 oz) sugar
- 70 g (2.5 oz) orange blossom water (or more to get 1300 g / 46 oz of syrup)
- 1/2 lemon
Preparation steps:
The syrup
Pour the water, sugar and half a lemon cut in half into a saucepan. Bring to the boil over high heat.
As soon as the syrup begins to boil, reduce the heat to medium-low and cook for 15 minutes.
After 15 minutes, remove from heat and allow to cool. When ready to pour over the kalb el louz, strain and weigh. Add the orange blossom water to make 1300 ml of syrup.
1st stage preparation
To be done at least 10 h before the 2nd stage, preferably the day before.
Weigh the semolina needed for your mold, especially if its dimensions differ from mine or if you want to make a smaller quantity. Pour the semolina into your mold to a height of 1 cm.
In a mixing bowl, combine the semolina, sugar, a pinch of salt, and vanilla powder. Rub the mixture between your hands for 5 minutes to refine the sugar grains and ensure they blend well with the semolina.
Melt the butter and let it cool before pouring it over the mixture. Work it in with your fingers, then rub the mixture between your palms for 5 minutes to ensure the semolina is well coated.
Moisten in 3 parts with half the water and orange blossom water (125ml) while mixing with your fingers in a circular motion. The aim is to melt the sugar. Stir for about ten minutes.
By taking a little of the semolina mixture in your hand, you can form a sausage, which crumbles if pressed, as shown in the photos below.
Pack the mixture into the bowl and cover tightly with cling film. Leave to stand for at least 10 h before moving on to the second stage. Preferably leave overnight at room temperature.
2 nd preparation stage
The next day, stir the mixture to loosen the semolina grains.
Gradually add the remaining water (125 ml / 4.4 oz) in three batches, mixing in circles with your fingers. Continue for 10 to 15 minutes. At this stage, you can also use a stand mixer with the K beater.
The mixture will come together and become smooth. If you take a small amount of semolina in your palm and bounce it up and down, it should form a smooth ball.
You’ll know the sugar has fully dissolved when the mixture becomes sticky.
Preheat the oven to 200°C (392°F) using static heat. Ideally, turn on only the lower heat until the Kalb el Louz starts to brown on the sides.
Oil your tray and spread the mixture evenly with your hand.
Smooth the surface using an angled spatula, a dough scraper, or the back of a tablespoon. Carefully cut the slices without reaching the bottom.
Decorate each slice with one or more almonds, then evenly spread warm melted butter over the entire surface.
Cooking
Place the tray on the second rack from the bottom and bake for about 30 minutes. Once the Kalb el Louz starts to brown well on the sides, move it to the middle rack.
Finish baking with top and bottom heat for about 25 minutes (depending on your oven) until the Chamia is nicely golden brown.
Soaking
As soon as it is removed from the oven, drizzle the cold syrup over it in 3 batches. Start by drizzling around the edges, then move to the center. Wait for the syrup to be fully absorbed before drizzling again. When the cold syrup is first poured over the hot Kalb el Louz, a “fchhhh” sound is heard.
Return it to the turned-off oven for 10 minutes to help it absorb the syrup, then remove and drizzle with the remaining syrup. Let it absorb the syrup slowly. Sometimes it happens immediately, while other times the syrup stays on the surface and takes longer to soak in.
When you press the Kalb el Louz with your finger, you can feel that it is soft and well-soaked in syrup, which is a sign that everything has gone smoothly. The syrup rises slightly under the pressure of your finger.
Cool to room temperature, then cover with cling film. Leave at room temperature for 8 hours before serving.
Before serving, place in the refrigerator for 1 to 2 hours for a perfect cut.
Keep refrigerated for 15 days or more. You can place each slice in individual
transparent tins
which are very practical. They’ll keep the chamia well preserved and are perfect if you want to give some to your friends and neighbors. You can also use paper boxes.
Kalb el louz recipe (Algerian semolina cake)
Ingredients :
For a 37 cm x 27 cm rectangular mold
- 1 kg (35.3 oz) coarse semolina
- 1/2 kg (17.6 oz )sugar
- 125 g (4.4 oz )melted butter
- 250 g (8.8 oz )water and orange blossom water (125 ml / 4.4 oz of each)
- 2 teaspoons vanilla powder or 2 packets of vanilla sugar
- 1 pinch salt
- Almonds for decoration as needed
For the syrup
- 1 liter (33.8 oz) water
- 1/2 kg (17.6 oz) sugar
- 70 g (2.5 oz) orange blossom water (or more to get 1300 g / 46 oz of syrup)
- 1/2 lemon
Instructions :
The syrup
- Pour the water, sugar and half a lemon cut in half into a saucepan. Bring to the boil over high heat.
- As soon as the syrup begins to boil, reduce the heat to medium-low and cook for 15 minutes.
- After 15 minutes, remove from heat and allow to cool. When ready to pour over the kalb el louz, strain and weigh. Add the orange blossom water to make 1300 ml of syrup.
1st stage preparation
- To be done at least 10 h before the 2nd stage, preferably the day before.
- Weigh the semolina needed for your mold, especially if its dimensions differ from mine or if you want to make a smaller quantity. Pour the semolina into your mold to a height of 1 cm.
- In a mixing bowl, combine the semolina, sugar, a pinch of salt, and vanilla powder. Rub the mixture between your hands for 5 minutes to refine the sugar grains and ensure they blend well with the semolina.
- Melt the butter and let it cool before pouring it over the mixture. Work it in with your fingers, then rub the mixture between your palms for 5 minutes to ensure the semolina is well coated.
- Moisten in 3 parts with half the water and orange blossom water (125ml) while mixing with your fingers in a circular motion. The aim is to melt the sugar. Stir for about ten minutes.
- By taking a little of the semolina mixture in your hand, you can form a sausage, which crumbles if pressed, as shown in the photos below.
- Pack the mixture into the bowl and cover tightly with cling film. Leave to stand for at least 10 h before moving on to the second stage. Preferably leave overnight at room temperature.
2 nd preparation stage
- The next day, stir the mixture to loosen the semolina grains.
- Gradually add the remaining water (125 ml / 4.4 oz) in three batches, mixing in circles with your fingers. Continue for 10 to 15 minutes. At this stage, you can also use a stand mixer with the K beater.
- The mixture will come together and become smooth. If you take a small amount of semolina in your palm and bounce it up and down, it should form a smooth ball.
- You'll know the sugar has fully dissolved when the mixture becomes sticky.
- Preheat the oven to 200°C (392°F) using static heat. Ideally, turn on only the lower heat until the Kalb el Louz starts to brown on the sides.
- Oil your tray and spread the mixture evenly with your hand.
- Smooth the surface using an angled spatula, a dough scraper, or the back of a tablespoon. Carefully cut the slices without reaching the bottom.
- Decorate each slice with one or more almonds, then evenly spread warm melted butter over the entire surface.
Cooking
- Place the tray on the second rack from the bottom and bake for about 30 minutes. Once the Kalb el Louz starts to brown well on the sides, move it to the middle rack.
- Finish baking with top and bottom heat for about 25 minutes (depending on your oven) until the Chamia is nicely golden brown.
Soaking
- As soon as it is removed from the oven, drizzle the cold syrup over it in 3 batches. Start by drizzling around the edges, then move to the center. Wait for the syrup to be fully absorbed before drizzling again. When the cold syrup is first poured over the hot Kalb el Louz, a "fchhhh" sound is heard.
- Return it to the turned-off oven for 10 minutes to help it absorb the syrup, then remove and drizzle with the remaining syrup. Let it absorb the syrup slowly. Sometimes it happens immediately, while other times the syrup stays on the surface and takes longer to soak in.
- When you press the Kalb el Louz with your finger, you can feel that it is soft and well-soaked in syrup, which is a sign that everything has gone smoothly. The syrup rises slightly under the pressure of your finger.
- Cool to room temperature, then cover with cling film. Leave at room temperature for 8 hours before serving.
- Before serving, place in the refrigerator for 1 to 2 hours for a perfect cut.
- Keep refrigerated for 15 days or more. You can place each slice in individual transparent tins which are very practical. They'll keep the chamia well preserved and are perfect if you want to give some to your friends and neighbors. You can also use paper boxes.
References: Chef zinet , Chef Ali and Chef Omar
Thanks to them for their love and passion for the job and their meticulous explanations.
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