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.

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.

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.

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.

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.