🇩🇿 Algerian Qalb Ellouz (also spelled Kalb Ellouz), Arabic قلب اللوز

almond flour

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

Ground oats provide a gluten-free option while maintaining texture.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water offers a similar floral note.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

In a large dish, mix 4 cups semolina and 2 cups granulated sugar well.

Add 1 cup melted butter and rub the semolina mixture between your hands until incorporated.

Use a 1/2 cup as a measuring cup, and pour in 1/4 cup water.

Add rose water and sprinkle the semolina mixture with water and rose water, mixing with fingers only.

Place the semolina mixture in a smaller bowl, cover with plastic wrap, and refrigerate preferably overnight.

Prepare the syrup and set aside to cool.

In a bowl, mix ground almonds, sugar, cocoa powder, and rose water until the mixture comes together, then set aside.

Retrieve the semolina mixture, dump it in a large dish, and try to separate the grains.

Add a quarter cup of water and rose water, mixing with fingers only.

Grease the baking pan with melted butter and put half of the semolina mixture in the pan, spreading it evenly.

Spread the almond filling on top evenly, then top with the remaining semolina mixture, spreading it evenly with your hand.

Use a knife to trace the kalbaloos into squares without cutting all the way through.

Place a whole almond in the center of each square and generously brush with melted butter.

Bake in a preheated oven at 350°F for about 45 minutes to 1 hour or until golden.

Immediately pour the cold syrup on top, cover with aluminum foil, and let cool preferably overnight in the fridge.

On the third day, cut the kalbaloos and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens