For the syrup, first bring a small saucepan with sugar and water to the boil until the syrup has thickened. Add the rose water, stir and chill the syrup.

For the basbousa, put all the dry ingredients in a bowl and mix well, you can use a whisk. Then mix in the liquid ingredients and eggs well. If the dough is too firm, add 2-3 teaspoons of milk. The dough shouldn't be too firm or too runny.

Take a baking tin greased with butter and pour in the dough, smooth out. Cut small diamonds with a sharp knife and decorate with blanched almonds. Bake in the preheated oven for 30 minutes.

When the basbousa is golden brown around the edges, it can be removed from the oven. Pour the cold syrup over it immediately. Please note: the basbousa must be hot and the syrup cold.

For the filled dates, grind the pistachios finely and mix well with the marzipan. Core the dates and fill in the marzipan and pistachio mixture. Scatter some of the ground pistachios on top for decoration.

For the date ice cream, finely grind the pine nuts and dates. Put the cream in a small saucepan and heat it up. The cream must not boil. Add the dates and pine nuts to the cream and heat.

Chill the ice cream mass, then pour it into an ice cream maker. The ice cream is ready to serve after approx. 60 minutes.