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5 from 9 votes
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Algerian Sweet-Qalb Ellouz

Course Dessert
Cuisine Algerian
Keyword Qalb ellouz
Prep Time 40 minutes
Cook Time 1 hour
Servings 15
Author LDS's Mom

Ingredients

For the dough

  • 4 cups coarse semolina
  • 2 cups granulated sugar
  • 1 cup ghee or unsalted butter, melted plus ¼ cup for brushing plus more for greasing the pan
  • 1 cup of water and rose water mixture (¾ cup water +¼ cup rose water), divided

For the filling

  • 1 1/2 cups ground almonds
  • 1/2 cup granulated sugar
  • 1 tbsp cocoa powder
  • About 1/4 cup Rose water(more or less)

For the syrup

  • 4 cups water
  • 2 cups granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp of rose water

Garnish

  • ½ cup or less whole almond

Instructions

  1. On the first day or the day before baking the Qalb Ellouz, you need to mix the semolina, sugar and melted butter or ghee. Rub the mixture between hands until everything is well incorporated.

  2. Mix the water and rose water (1 cup total) and sprinkle the semolina with ½ the cup only. Gently mix with fingers (don’t knead) and place the semolina mixture in a bowl covered with plastic wrap and refrigerate for few hours, preferably overnight.

  3. The second day, leave the bowl with semolina mixture at room temperature for about 30 minutes.

  4. Prepare the syrup by putting water, sugar, lemon juice in a saucepan over medium heat.

  5. Bring to a boil, then let simmer for about 15 minutes. Add rose water and take the syrup off the heat. Let cool completely.

  6. Prepare the filling by mixing, in a bowl the ground almonds, sugar, cocoa powder. Sprinkle with rose water(a little at the time) and workout the mixture with hands until the sugar dissolves and the mixture gets together.

  7. Dump the semolina mixture in a large shallow dish. Mix with fingers to separate the grains( some semolina absorb all the liquid and some don’t).

  8. Sprinkle little by little with the remaing ½ cup of a mixture of water and rose water. Mix gently with fingers(don't knead).

  9. The semolina mixture gets together and resembles a wet sand. Divide the semolina mixture in half.

  10. Grease a baking dish or pan ( I have used a 9 x 12 inch baking dish) with butter.

  11. Place half of the semolina mixture in the baking dish.

  12. Gently spread it with fingers to make the surface even.

  13. Place the filling mixture on top and gently spread it evenly over the semolina mixture.
  14. Place the rest of the semolina mixture on top of the filling. Spread it evenly and smooth out the surface with your hands.
  15. Use a knife to cut the Qalb Ellouz into pieces without going all the way to the bottom of the pan.

  16. Garnish each piece with an almond in the center.

  17. Brush the top of Qalb Ellouz generously with melted butter or ghee.

  18. Bake in a 350 °F preheated oven for about 45 minutes to 1 hour or until golden. You may need to place under the broiler for 2 to 3 minutes (on low).

  19. Once the Qalb Ellouz is baked, immediately pour slowly the cold syrup all over its surface.

  20. Let cool a little bit then cover with aluminum paper and let the Qalb Ellouz absorb the syrup preferably 24 hours in the fridge(if you can resist).

The third day, cut and serve with coffee or tea.