Masoub YEMEN

Peel and mash the bananas. Set aside in a medium sized bowl.
Coarsely grind the bread using a food processor or meat grinder.
Add the ground bread to the banana mixture and stir until combined. The ratio of banana to bread should be about 1:1,one loaf of bread (a 20 cm Arabic loaf of bread but you can use pita too )and one banana per person or per serving.
Add the ghee,half of the cream and the honey and mix until fully incorporated
Taste and add more honey if needed.
Transfer into your serving dish.
Add your choice of toppings: raisins, almonds, cream, grated cheddar (for the lovers of salty and sweet combinations), fresh banana slices (caramelized bananas are heavenly here) or honey on top.
Serve warm
You can find this recipe at Lubna’s blog Yummy food. I had the pleasure of contributing a post to her joy from fasting to feasting series.
  • 4 very ripe bananas (1 banana per person)
  • 4 whole wheat flatbread loaves
  • 4 teaspoons ghee or melted butter (optional)
  • 1 can qishta (table cream)
  • 1/4 cup Honey (Use more or less to taste)

Masoub or  is a banana and honey wholewheat bread pudding if you will. It is popular in Yemen, Saudi Arabia and the UAE. It is usually served for breakfast or dessert after a meal. The recipe is rather simple and it is a great example of how an outcome can be much greater than the sum of its parts. Masoub is basically whole wheat bread that is processed with mashed bananas, cream and honey.Some like to add dates, others add nuts and raisins and some people even add cheese as a topping. The end result is sweet and fruity from the combination of honey and bananas, the cream adds richness and the bread tones down all the other flavors and adds an earthy nuttiness to the Masoob. If you reduce the amount of cream the masoub makes a healthy and nutritious way to start the day.On the other hand if you want to serve it as a decadent dessert, adding extra cream and nuts will do the job beautifully

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