Qalb el Louz

Method

1. Rub semolina with butter and sugar and rest 2 hours.
2. Moisten with orange-blossom water to damp sand.
3. Press half into a tray, add a layer of almonds and cinnamon, then the rest.
4. Cut into diamonds and top each with an almond.
5. Bake at 180°C until golden, then soak with hot syrup.