Lham Lahlou is a sweet meat stew made with lamb or beef, simmered in a syrupy broth of cinnamon, orange blossom water, and sugar, and traditionally garnished with prunes, apricots, raisins, and toasted almonds. Popular throughout Algeria, especially in Algiers and Constantine, it’s a must-have dish during Ramadan, served to balance the day's fast with its gentle sweetness and rich protein. The meat is first lightly browned then braised in the fragrant syrup until tender. This dish, meaning "sweet meat," blends Andalusian and North African culinary traditions.

Common variations include versions with apple slices, quince, or candied orange peel.

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