Waiting for a cook

Kalb el Louz

Algeria

What we know so far

Kalb el louz, "heart of almond", is the Ramadan cake of Algeria: coarse semolina rubbed with sugar and butter, packed into a tray, scored into squares with an almond on each, baked golden and then drowned in orange-blossom syrup until it is soft and dripping. Some versions hide a layer of ground almond in the middle, which is where the name comes from. In the east it is called chamia, in the west hrissa. It is sold by the square from pastry shops all through the fasting month and eaten after iftar with coffee.

The draft was written from 3 published sources and holds 8 ingredients and 8 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

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Waiting for a cook

Kalb el Louz

Algeria

What we know so far

The draft was written from 3 published sources and holds 8 ingredients and 8 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting