Khobz Tunis - Algerian Helouwa - My Family Recipe

Name: Khobz Tunis - Algerian Helouwa - My Family Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Khobz; 1 cup egg; 1 cup sugar; 1 cup butter or 1 cup margarine; 1 cup of freshly ground almonds (see directions); 1 cup stale bread; 1 1/2 teaspoons baking powder; 1 lemon, zest of, large; 1/2 teaspoon vanilla essence; For the Syrup; 2 cups granulated sugar; 4 cups water; 1 1/2 tablespoons orange blossom water (mazhar)

Servings: persons

For the Khobz
1 cup egg
1 cup sugar
1 cup butter or 1 cup margarine
1 cup of freshly ground almonds (see directions)
1 cup stale bread
1 1/2 teaspoons baking powder
1 lemon, zest of, large
1/2 teaspoon vanilla essence
For the Syrup
2 cups granulated sugar
4 cups water
1 1/2 tablespoons orange blossom water (mazhar)

1
For the syrup:
2
Put the sugar and the water into a large pan and boil for approx 10-15 minutes. Add the mazhar during the last couple of minutes. Allow to cool of slightly before pouring onto the khobz.
3
For the Khobz:
4
If making ground almonds at home - preferable - please coarsely chop them in a food processor until you have pieces the size of sago or large cous cous for example (ie not too fine).
5
With an electric whisk, beat the eggs until fluffy. Incorporate the sugar and butter into the eggs, whisking for at least 5 minutes.
6
Fold in the ground almonds, bread/toast, baking powder, lemon zest and vanilla essence. Take care not to knock the air out of the mixture.
7
Pour into a round metal tin approximately 50cm across and 35cm high. and level off. Cook in preheated oven at gas mark 5-6 for 40 minutes or until brown & a skewer comes out clean when inserted into the middle.
8
Once cooked, turn off oven. Remove the Khobz and pour the syrup over the top. Return the khobz to the oven for 5 mins - not to cook further only to aid absorbtion of the syrup.
9
Remove from oven and using diagonal cuts, cut the khobz tunis to make diamond shapes approximately 1.5'' in diameter. Put into metallic paper cases (so syrup doesn't soak through) or serve without cases.

1294

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the Khobz, 1 cup egg, 1 cup sugar, 1 cup butter or 1 cup margarine, and more.

Yes, Khobz Tunis - Algerian Helouwa - My Family Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!