Qalb El Louz

• servings: 8-10 servings
• active time: 40-50mins
• total time: 2h30-3h

Ingredients

Cherbet (Syrup):

• 500g sugar.

• 1L water.

• 1 tablespoon honey.

• 1 slice of lemon.

• 2 tablespoons orange blossom water.

Semolina Mixture:

• 500g coarse semolina.

• 250g sugar.

• Pinch of salt.

• 100g butter (melted and cooled).

• 1/4 cup water + 1/4 cup orange blossom water (combined to make 1/2 cup liquid).

Filling and Garnish:

• Almond powder.

• Ground cinnamon.

• Whole almonds (for decoration).

Equipment:

• 25cm pie mould (preferably transparent).

Directions

1. Prepare the Cherbet (Syrup):

• In a saucepan, combine the sugar, water, honey, lemon slice, and orange blossom water.

• Heat the mixture, stirring until the sugar dissolves. Once it reaches a boil, turn off the heat and let the syrup cool completely.

2. Prepare the Semolina Mixture:

• In a large bowl, mix the semolina, sugar, and salt. Ensure the dry ingredients are well combined.

• Add the melted, cooled butter, gently mixing with your fingers until the semolina is evenly coated. Avoid kneading.

• Gradually add the water and orange blossom water mixture. Mix gently with your fingers until the semolina absorbs the liquid and feels slightly heavy.

3. Assemble the Qalb El Louz:

• Spread half of the semolina mixture evenly in the pie mould, pressing gently with your fingers. Avoid compacting the mixture too tightly.

• Sprinkle a layer of almond powder, followed by a layer of ground cinnamon.

• Cover with the remaining semolina mixture, smoothing the surface gently with the back of a spoon.

• Using a knife, cut the unbaked Qalb El Louz into square or rectangular pieces. Press a whole almond into the center of each piece.

4. Bake:

• Place the mould in the preheated oven at 180°C (top and bottom heat).

• Bake until the Qalb El Louz is deeply and evenly golden brown. For a transparent mould, ensure the bottom is also browned.

5. Soak with Syrup:

• Once out of the oven, immediately pour the cooled cherbet over the hot Qalb El Louz.

• Allow the syrup to absorb and repeat the process until the Qalb El Louz stops absorbing and the liquid remains on the surface. The dessert should feel moist to the touch.

6. Cool and Serve:

• Let the Qalb El Louz rest for a few hours before serving to allow the flavors to meld.

• Store any remaining syrup for future use.