Masoub — Print Recipe — The Culinary Codex

A rich, indulgent dessert of mashed ripe bananas mixed with crumbled flatbread, drizzled with cream and honey, and topped with crushed nuts. This Hijazi breakfast treat is pure comfort in a bowl.

Ingredients

4 ripe bananas
2 sheets thin flatbread or regag bread
4 tbsp honey
4 tbsp cream (qishta) or clotted cream
2 tbsp butter, melted
1/4 cup crushed pistachios
1/4 cup crushed almonds
1/2 tsp ground cardamom
Date molasses for drizzling

Instructions

1 Tear the flatbread into small pieces and place in a mixing bowl. If the bread is very dry, sprinkle with a tablespoon of warm water to soften slightly.
2 Peel the ripe bananas and add them to the bowl with the bread. Mash everything together with a fork until well combined but still chunky.
3 Drizzle the melted butter over the mixture and fold it through, adding ground cardamom for fragrance.
4 Divide the mixture among serving bowls. Top each generously with dollops of cream and a drizzle of honey.
5 Scatter crushed pistachios and almonds over the top for crunch. Finish with a swirl of date molasses.
6 Serve immediately while the bread is still warm and the textures contrast between the soft banana and crunchy nuts.

Did You Know?

Masoub is so beloved in Jeddah that specialty shops serve nothing else, offering dozens of variations with different toppings from Nutella to Lotus spread.