A northern-Algerian specialty widely traced to the Andalusian-Moorish confectionery brought by refugees who fled Spain in the fifteenth century; known as chamia around Oran in the west and as h'rissa around Constantine in the east (the cake, unrelated to the chili paste of the same name), and inseparable from Ramadan.
Dense yet melting, each diamond is saturated with floral syrup that bursts as you bite, while the almond center adds a fragrant, marzipan-like richness. Best with a glass of mint tea.
Resting lets the semolina hydrate so it bakes into a firm crumb that can hold a flood of syrup; pouring hot syrup onto a hot cake maximizes absorption, giving the signature wet, melting texture.
Variations
Chamia (Oran, west) and h'rissa (Constantine, east) regional names; the almonds may be hidden as a center layer or scattered on top; some enrich the orange-blossom-and-lemon syrup with honey.
On the Palate
Where Kalb el Louz sits in the Algerian flavor cloud
Ingredients
Serves 10How it's made
8 steps · 25 min
- 18 min
Mix coarse semolina with sugar, melted butter (or oil) and a little orange-blossom water until evenly moistened.
- 230 min
Let the semolina mixture rest so the grains absorb the fat and swell slightly.
Watch outLet the semolina sit until the grains feel plump and no longer gritty-dry — this is what lets it drink the syrup later.
- 34 min
Press half the mixture into a buttered baking tin in an even layer.
- 45 min
Spread a layer of ground almonds mixed with sugar over the base, then top with the remaining semolina.
- 55 min
Smooth the surface, score it into diamonds and press a whole almond into each piece.
- 635 min
Bake in a moderate oven until the top is deep golden and set.
Watch outBake to a deep, even gold — an underbaked crumb turns to paste once the syrup floods in.
- 710 min
Meanwhile boil sugar, water and orange-blossom water into a fragrant syrup.
- 860 min
Pour the hot syrup evenly over the hot cake and let it soak for at least an hour before serving.
Watch outPour the syrup hot-onto-hot and listen for the sizzle — both hot is what makes it soak all the way through.
