Mix the flour, yeast, sugar, salt and cardamom in a large mixing bowl. Pour in the melted butter and use your hands to rub the butter into the flour until it resembles coarse crumbs.

Gradually pour the warm water while kneading everything together until you have a soft, smooth dough. Start off with 3/4 cup water and add more, 1 tbsp at a time, if the dough feels too dry crumbly. Cover the bowl with a clean towel and let it rest in a warm place for about 1 hour. (Note: Kleicha dough doesn't rise massively like bread, it just needs to relax and puff slightly).

Heat the butter in a pan over medium-low heat. Add the pitted dates and mash continuously with the back of a wooden spoon until they break down into a smooth, thick paste. Fold in the cardamom, cinnamon and salt and set aside to cool.

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Divide the dough into 2 pieces. Roll out into a thin rectangle, then spread half of the date paste on the dough. Alternatively you can also roll out the date paste into a rectangle on a sheet of parchment paper a similar shape and size to the dough you rolled out. Then place the rolled out dates onto the dough.

Cut off the edges of the dough so you have a clean rectangle, then roll into a log from the longer side. Use a sharp knife to slice the log into small pieces.