Coeur de louz

[nedjma95]

Any one has a good exact recipe for Kalb el louz , I have three , I tried them all , but sometimes I miss it , it not easy ,
AMINA , any secret you want to share with your sister ? please ?

[Boudjemaa]

Any one has a good exact recipe for Kalb el louz , I have three , I tried them all , but sometimes I miss it , it not easy ,
AMINA , any secret you want to share with your sister ? please ?

And I thought you were each sba3 bsen3a

[nedjma95]

We are koul sba3 bessn3a , but nul n'est parfait
Al Kamalou li Allah
Saha ramdanek akh Boujemaa , by any chance did you hang out at a patissier in Algeria that knew how to make kalb el louz , dont you have the secret

I'm trying it right now , it is in the oven will see

[nedjma95]

I made it guys it is delicious like in the halouadji back home , I wish I could share it with every one .
But I can share this recipe .
Kalb(heart) el'louz

4 cups of midium wheat flour ( semoule moyenne)
3/4 cup granulated sugar
1/4 cup melted and cooled butter but still liquide (not hot melted)
1/4 tea spoon of salt
1/4 cup of orange blossom water (ma'zhar

mix flour , sugar and salt then add butter , work well between palm of your hands until the butter is well incorporated .
Then sprinkle the orange blosom water and keep working the flour with one hand until you finish the water . The flour mixture should be bairely humide, not damp not too dry , set aside for 10 to 15 minutes .

The stuffing
2cups of ground almonds
1 cup of sugar
1tsp cinnamon
2tbs orange blossom water

mix all ingredients together set aside

Butter a 30cm by 20 cm pan that's 3-4 cm deep
pour 1/4 of the flour mixture ( or a thin layer)
pour on top the almond mixture
then add the reste of the flour mixture .
with the back of a table spoon smooth the surface without compacting it .
cut into it with a knife a 3cm squares , then put on top of each square half an almond * optional* but preferable .

put in a preheated oven 350 degrees f of 180 c , for 1 hour exactly .

The sirop
3 cups of granulated sugar
6cups of water
1/4 cup orange b water
1/4cup of regular butter
1 small lemon

mix water sugar , few drops of lemon juice and the lemon (will keep the sirop from hardening) in a deep pan and transfer to boyle midium hi heat for half an hour , add the blossom water and the butter and set a side .

When the flour mixture is cooked , it should have a nice golden brown color , take out the oven and immediatly pour slowly and carefuly the sirop on the cake until it is submerged in it , put back into turned of oven for 20mn , take out the oven let cool completely for few hours , add sirop if neccessary (some flour require more liquide ).
Then youpiiiiee you got a great kalb e'louz , enjoy with a nice green tea .

Let me know good luck

[Amina-DZ]

Nedjma, I see you've made it

There are many recipes for qalb ellouz, the one I make is similar to yours, but I use coarse semolina, I use 1 kg of semolina for 500 g granulated sugar, 1/2 cup butter, 1 cup orange flower water and 1 cup water. For the stuffing I use: 1 bowl of ground almonds, 1/3 bowl sugar, 1 tsp cinnamon, and 2 tbs butter.

I find it's best when you prepare the semolina the night before by mixing semolina and sugar very well so that the mixture becomes homogeneous. You mix 1/2 cup water and 1/2 cup orange flower water separately then you add it slowly to the semolina mixture and mix with your fingertips only, then cover it and leave it overnight.

You take it the next day and repeat the same with 1/2 cup water and 1/2 cup orange flower water, again mixing delicately.

I cook it in the same way, plus I brush the surface with melted butter.

I add sirup at the end in the same way.

[nedjma95]

Thanks Amina , how are you ?
Yep I have that one too , but sometimes it seems like it has a mood of its own , just does not want to work

But this one is well studied , and tried many times , and we worked on the mesurement , a frend give it to me and I passed it on too , and every body who folloed the steps , got it right .
but my family and I are so happy it is great kalb elouz fi el marikane

Ps: Boujenaa , we make everything fi el marikane meme el matlou3

[Amina-DZ]

I am good thanks Nedjma

I will definitely try your recipe one day inshAllah. It seems easier. How do you manage to cook during Ramadan? Do you finish work early?