| 25 kg of water3 water glasses of water | |
| 3 kg of sugar3 tablespoons of cooking sugar | |
| 1 kg raisins, blond or black½ cup of coffee, blond or black raisins | |
| 5 kg of dried figs cut into quarters4 dried figs cut into quarters | |
| 3 kg of dried plums5 dried plums | |
| 2 kg of dried apricots or nectarines or apples or various other dried fruits of your choice, cut into two or foura few dried apricots or nectarines or apples or various other dried fruits of your choice, cut into two or four | |
| 4 cinnamon sticks1 cinnamon stick | |
| 1 spoonful of carnations in a pouch, for easy removal at the end4 carnations in a pouch, for easy removal at the end | |
| ½ kg± lemon juice, optionalLittle lemon juice, optional |
| 1. | A few hours before cooking, wash all the ingredients and put them in a basin of water, well covered, to soak, except for the sugar. |
| 2. | Soaking is not necessary, but it has a better result. |
| 3. | In a suitable pot, add all the ingredients together with the water and bring to a boil. |
| 4. | When they are well boiled, attention soaked boil better and faster, add the sugar and mix well. |
| 5. | After it comes to a boil a few times and the juice starts to thicken, taste and adjust the sweetness by adding a little lemon if you prefer. |
| 6. | Remove the cloves and cinnamon and the hussufi is ready. |
| 7. | It is always served cold, on unoiled fasting days. |
| 8. | Tip: |
| 9. | This is the traditional Athonite housafi, with the classic dried fruits. |
| 10. | But nowadays, when there is the possibility of a wide variety of dried fruits, every cook can improvise as he or she wishes. |
| 11. | Basil also goes well with the khousafi, if you don't have cinnamon and cloves. |