Kalb el Louz (Chamia)

Kalb el Louz, also known as Chamia, is a delectable Algerian dessert perfect for Ramadan. This semolina cake, infused with the fragrance of orange blossom and filled with roasted almonds, is soaked in a sweet syrup, delivering a moist and tender treat that's hard to resist. Served with mint tea, it’s a delightful way to conclude festive meals.

Ingredients

🌾 500g coarse semolina
🍚 200g sugar
🧂 1 pinch salt
🧈 125g butter melted
💧 85ml water
🌸 60ml orange blossom water

Instructions

1- Combine Dry Ingredients:

• Mix semolina, sugar, and salt in a large plate by hand.

2- Incorporate Butter:

• Pour melted butter over the mixture and mix thoroughly for 5 minutes until coated.

3- Add Liquid:

• Combine water and orange blossom water, pouring two-thirds over the semolina.
• Mix, then gather mixture into a corner of the plate. Cover with cling film.

4- Rest the Dough:

• Let dough rest at room temperature for 4 hours or overnight.

5- Roast Almonds:

• Roast raw almonds at 180°C (350°F) for 10-15 minutes or toast in a pan for 5 minutes.
• Once cooled, chop the roasted almonds.

6- Prepare Almond Paste:

• Mix almonds with cinnamon, sugar, and orange blossom water in a small bowl.

7- Make Syrup:

• Combine water, sugar, and lemon slice in a saucepan. Stir and bring to a boil.
• After boiling, remove from heat and add orange blossom water. Cool completely.

8- Rehydrate and Assemble:

• Uncover rested dough and stir briskly.
• Pour reserved liquid blend, mixing to absorb.

9- Layer in Baking Dish:

• Divide dough into two parts. Grease a baking dish with oil.
• Press one portion into the dish, smoothing evenly.

10- Add Almond Paste:
- Spread almond paste over dough layer, leaving edges.

11- Final Dough Layer:
- Cover with remaining semolina dough and press evenly.
- Smooth surface with a scraper and brush top with butter.

12- Score and Decorate:
- Score into a 3x3 grid. Place an almond on each portion.

13- Bake the Cake:
- Bake at 180°C (350°F) for 45 minutes until golden brown.

14- Soak the Cake:
- After baking, pour cooled syrup over hot cake using a ladle.
- Let absorb, and pour more syrup if needed after 1-2 hours.

15- Final Rest:
- Soak for at least 4 hours before serving.
- Cut along scored lines to serve.

Prep Time: 15 minutes
Dough Resting Time: 4 hours minimum
Cook Time: 45 minutes
Soaking Time: 4 hours
Total Time: 1 hour 15 minutes (plus resting/soaking)
Servings: 9
Equipment: Large round plate, Mètre brand measuring cups, Wilton brand baking dish 23cm x 23cm, silicone pastry brush, red oven mitts, plastic dough scraper, small saucepan, induction stovetop

Cooking Tips

• Ensure the dough is well-rested for tenderness.
• The syrup should be cool when poured over the hot cake.

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Kalb el Louz (Chamia)