Khoshaf is typically served in small portions, just to break the fast before Sunset prayers and then the sit-down meal. It can be made in batches and stored in an air-tight container for up to 3 days in the fridge. This khoshaf recipe is from Eastern Libya, but is also popular in the West of the country where the traditional khoshaf is made with just raisins and fenugreek.
3 cups dried fruits (figs, apricots, prunes…etc)
1/2 cup pine-nuts or halved blanched almonds
1 cup raisins/sultanas
1 fresh banana, sliced
3 tablespoons orange blossom water
Generous sprinkle of dessicated coconut (optional)