Method:

Preheat the oven to 180C and prepare a baking sheet.
Mix together the flour, salt, yeast, sugar and cardamom. Add the melted butter and mix until you get a rough paste.
Mix in the milk- it should become soft and smooth. Stir well until incorporated then tip onto a surface and knead a couple of minutes. Place the dough in a bowl, cover and leave to rest for 30 minutes.
Meanwhile, make the filling by placing the dates, cardamom and water to a blender. Blend until smooth.
Transfer the mixture to a pan, add the oil and mix until smooth. Cook on low heat for 2-3 minutes.
Place a layer of parchment paper on your work surface. Tip the dough onto the paper and roll the dough into a 28cm square. Place the date filling on the dough and spread all over, leaving a small strip without any on two ends.
Roll from one of the ends to form a roll. Roll around the dough to smooth out the exterior surface.
Using the serrated knife, carefully cut the roll into 2-3cm slices. Transfer onto the baking sheet, standing seal slide down.
Whisk together the egg wash and brush over the rolls. Bake for 15-20 minutes until golden brown.
In the meantime, make the tea, pour the water into a saucepan and add the cinnamon, ginger, all spice, and bring to a boil.
Remove from the heat and stir in the dried hibiscus flowers. Cover and allow to sit.
Strain the mixture. Pour into cups and sweeten with honey, top with slice of lemon.
Serve the kleicha warm.