Ingredients
- 350g of fine semolina
- 60g caster sugar
- 100g ground almonds
- 60g soft butter
- 1 pinch of baking powder
- 2 eggs
- 1 and 1/2 tablespoons of orange blossom water,
- Peanut oil for frying
- Honey
- Lemon juice
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Preparation
Lightly toast the semolina. Pour into a salad bowl. Then toast the ground almonds to reveal all their flavor.
Mix the semolina, almond powder, sugar, yeast and mix.
Add the butter, orange blossom water and sand without pressing between your hands.
Add the eggs one by one while stirring between each until you obtain a compact dough. Form a ball.
Flour a work surface and roll out your dough to 1.5 cm thickness. Using a push mold, form the kalb el louz until the dough is used up.
Place your cakes on a plate and leave to dry for around 2 hours, this is essential for good hold when frying!
(For kalb el louz with medium semolina, you will probably have to let them dry for 4 hours if you want to give it a nice shape that will hold up to cooking.)
Then, heat the peanut oil, and when it reaches an extreme temperature, immerse your cakes and let them brown for about 2 minutes. No need to turn them over, the oil should cover them completely. They should just turn golden, especially not toast…
Place them on absorbent paper and wait for them to cool.
Prepare a honey syrup in a small saucepan 1/2 glass of honey, 1 tbsp. to C of lemon juice, and 1 tbsp. to S of powdered sugar. Heat while stirring, add the orange blossom water last.
Soak your cakes in this syrup for a good minute so that they soak up the syrup (renew if necessary) and let them drain on a rack.
Finally, place them in pretty paper boxes and lightly sprinkle them with some glitter.
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source: Moroccan-cuisine
