Exclusively from Sousou's kitchen: a delicious golden and crunchy Hrisset el Louz. Try it and let us know what you think
3 cups semolina
250 g unsalted butter, melted
½ cup sugar
3 tablespoons orange blossom water
2 tablespoons flour
½ kilo peeled almond
2 tablespoons sugar
3 tablespoons orange blossom water
2 ½ cups sugar
1 cup water
2 tablespoons lemon juice
1 tablespoon orange blossom water
In a bowl, mix the semolina, butter, sugar and orange blossom by hand very well. Cover and let rest for 12 hours.
In a food processor, blend almonds.
Combine the sugar with water on low heat and stir until mixture thickens.
Then, add the lemon juice and the orange blossom water.
Mix the almond with sugar and orange blossom water.
Put aside.
Pour half of the semolina preparation in a buttered pan Press the semolina well; add over the filling of almond.
Cover with the remaining semolina and press well to have a straight top.
Cut the top into square form and place a peeled almond in each square.
Bake in the oven at 200 degrees for 35 to 40 minutes, or until golden (bottom heat).
Bake 5 minutes from top heat.
Once baked and golden, pour the syrup over the preparation and let soak.
