Kalb El Louz
Algerian traditional pastry of the period of Ramadan.
400 gr. of corn semolina
150 gr. of sugar
1 pinch of salt
water of orange flower
Mix in a bowl the semolina, the sugar and the pinch of salt. Water it with the orange flower water. Mix and work with your hands to obtain a kind of couscous but not a dough. Let it rest a few minutes, then put it in a buttered cake tin by flattening the surface gently. Cut and decorate with almonds. Bake it in a hot oven (thermostat 7) for approximately 40 minutes. Once baked, water it with the cold syrup.
To make a true stuffed Kalb Ellouz, in the cake tin place half of the dough then strew powder of peanuts or almonds mixed with 70 gr of sugar and ½ c teaspoon of cinnamon. Then, cover with the renaming dough and bake it in the same manner.