Mix all ingredients in a small bowl until fully incorporated.

Mix the syrup, water, and Elastic in a saucepan over low heat until completely dissolved.

Bring the mixture to a boil and pour it into a ½ stainless steel flat tray.

Tip: keep the ½ tray in a preheated oven at 50 °C to prevent the gel from hardening too quickly before it can be spread properly.

Mix the konjac, salt, and milk and bring to a boil.

Add the gelatin mixture, grated Baladi cheese, and mascarpone, whisking until well incorporated and lump-free.

Seal one end of the stainless steel pastry tube (the same one used for the kunafa roll) and add an internal acetate layer to facilitate unmolding.

Pour the mixture, place the tube upright, and let it set in the refrigerator overnight.

Remove the seeds from the lemon, then blend the whole lemon with water until most of the fiber has broken down.

Strain the mixture and reserve the liquid.

Thicken with Gelcrem Cold until the desired texture is achieved.

Blend the pitted green olives with the brine until the fibers are almost completely broken down.

Strain the mixture and reserve the liquid.

Add the agar-agar, bring to a boil, and let cool slightly.

Pour the mixture into a squeeze bottle with a fine nozzle.

Carefully pour the olive drops into a deep container filled with cold vegetable oil
(15 °C) for the pearls to set.

Strain the pearls from the oil and rinse if necessary.

Cut a disk from the date syrup veil and place it on the final plate.

Cut a smaller disk to create the illusion of a crescent moon.

Cut the cheese cylinder to the same length as the crispy kataifi dough.

Coat the cheese in the za’atar and pistachio mixture and fill the kataifi with the coated cheese.

Decorate the filled roll with candied lemon gel, lemon zest brunoise, green olive pearls, and rose petals.