According to Muslim tradition, in emulating the Prophet Muhammad, a date is the first food to pass one’s lips when breaking the fast at Ramadan. But here are a few more delectables that are feasted on from dusk to dawn in the Muslim world during the monthlong holiday.

Khoshaf

Dried Marinated Fruits

1/2 cup pistachio meats

1/2 cup whole shelled walnuts

1/2 cup pine nuts

1 cup water

1/2 cup sugar

2 Tbsp. rosewater

2 Tbsp. orange blossom water

1/2 cup regular raisins

1/2 cup golden raisins

1 cup dried apricots

1 cup dried figs

1 cup prunes

1/2 cup blanched whole almonds (without skins)

Place the pistachios, walnuts and pine nuts in separate small bowls and cover with cold water. Soak for at least 3 hours, or overnight. Remove the pistachios and walnuts from the water and peel away any fine skins. Return them to the water and set aside.

In a small saucepan over high heat, combine the water and sugar. Bring to a boil, stirring, and cook for 2 minutes. Remove the pan from the heat and stir in the rose and orange blossom waters. Set aside.

Rinse the raisins, apricots, figs and prunes under cold water and place in a large serving bowl.

Drain the pistachios, walnuts and pine nuts and add them, along with the almonds, to the fruit mixture. Pour the water-sugar mixture over the fruit and mix well. Refrigerate for at least 3 hours or overnight. Serve in dessert bowls.

Start to finish: 6 1/2 hours (30 minutes active)

Serves 6 to 8

(Recipe from May S. Bsisu, author of the cookbook “The Arab Table”)

Qatayef

Arab Pancakes

1 1/2 tsp. yeast

1/2 tsp. sugar

1 1/2 cups warm water (about 110 F)

1 cup all-purpose flour

1/2 cup semolina flour

1 Tbsp. powdered milk

1/2 tsp. baking soda

Dash salt

Vegetable shortening, for frying

1 tsp. cinnamon

2 Tbsp. sugar

Ghee (clarified butter), for spreading on the pancakes

In a small bowl, combine the yeast and sugar with 1/4 cup of the warm water. Let sit until foamy, about 5 minutes.

Meanwhile, in a large bowl mix together the flour, semolina, powdered milk, baking soda and salt. Gradually add the remaining water to the dry ingredients, using a hand mixer to combine them.

When the batter begins to resemble thickened milk, add the yeast mixture and mix well. Cover and set aside for 3 hours.

Heat about 1 tablespoon of vegetable shortening in a heavy-bottomed nonstick skillet over high heat. When the shortening has melted, pour a scant 1/4 cup of the batter into the skillet.

Cook until the entire surface of the pancake is covered with bubbles and they no longer have a sheen, yet remain pale. Remove the pancakes to a plate, cover with a towel, then repeat with remaining batter. Add shortening to the skillet as needed.

Stack the cooked pancakes, layering waxed paper between them.

While the pancakes cook, in a small bowl mix together the cinnamon and sugar.

To serve, spread each pancake with ghee, then sprinkle with the sugar-cinnamon mixture. Start to finish: 4 hours. Makes 12 6-inch pancakes.