1. Slice off the crust and let it dry out.
2. Slice the bread into thick slices.
3. Put the bread into a clean fry pan or pot to cook with the syrup later.
4. To make the syrup, put the sugar in a non-stick pan.
5. Let it melt and caramelize until golden brown – do not stir, shake the pan to distribute the sugar evenly.
6. Add the cold water to the melted sugar by pouring it carefully into the side of the pan (caution: avoid the steam).
7. Let it bubble in the pan to a thickened syrup.
8. Pour syrup over the bread in the fry pan.
9. Cook on a low heat till the syrup is absorbed into the bread.
10. Remove from heat and let cool.
11. Put the syrupy bread in a serving plate and sprinkle the bread with flower and rose water.
12. Spread a layer of kashta over the bread and cover it with another layer of bread.

For the topping :

1. Smooth another layer of kashta over the top.
2. sprinkle with crushed pistachio nuts and leave it to settle in the refrigerator for a minimum of 30 mins.
3. Serve well chilled.