Saudi
Masoub
Masoub is a comforting Saudi breakfast or supper dish of warm whole-wheat flatbread mashed with ripe bananas, dates, ghee, honey, and qishta. It should be soft and hearty, with small pieces of bread still visible rather than perfectly smooth.
Watch it madeمتميزة في المطبخ · 6:24
Ingredients
- Whole-wheat tamees or khubz burr2 small flatbreads, about 180g
- Very ripe bananas3 medium
- Soft dates, pitted4
- Ghee3 tbsp
- Qishta or thick cream1/2 cup
- Honey2 tbsp
- Ground cardamom1/4 tsp
- Grated mild white cheese2 tbsp
- Black seeds or sesame seeds1 tsp
Method
- Warm the tamees or khubz on a dry pan until hot and slightly crisp at the edges.
- Tear the bread into small pieces and place it in a wide bowl or heavy pan.
- Chop the pitted dates finely and add them to the bread.
- Peel the bananas and mash them roughly with a fork, leaving a little texture.
- Melt 2 tablespoons of ghee in a pan over low heat, then add the bread and dates and toss for 2 minutes to soften and perfume the bread.
- Add the mashed bananas and cardamom, then mash and fold everything together with a wooden spoon until the mixture is warm, soft, and chunky.
- Fold in half of the qishta and 1 tablespoon of honey, then warm for 1 minute without letting the cream boil.
- Spoon the masoub into two shallow bowls and make a small hollow in the center of each serving.
- Top with the remaining qishta, drizzle with the remaining honey and ghee, and scatter over the grated cheese and black seeds or sesame seeds.
- Serve immediately while warm, with extra honey on the side if desired.
Common questions
Can I substitute the khubz burr or tamees bread in Masoub?
Yes. Use any soft, slightly chewy flatbread or pita in a pinch, but whole-wheat khubz gives the best flavor and texture. Avoid crusty breads; they stay too firm and won’t soften into the signature chunky mash.
How long does Masoub take to make?
About 15 to 20 minutes total. Toasting the bread takes a few minutes, and the rest is quick: warming the dates, mashing in the bananas, and folding in the cream and honey just until heated through.
What are the most common mistakes when making Masoub?
Overheating the cream is the biggest mistake; it can split or taste heavy. Also avoid over-mashing, which makes it gluey, and don’t use underripe bananas or dry bread, since both make the dessert bland and stiff.
Can I store leftover Masoub?
Yes, but it’s best eaten fresh. Store leftovers covered in the fridge for up to 1 day. The texture will firm up, so rewarm gently with a spoonful of cream or a splash of milk before serving.
How should Masoub be served for the best texture?
Serve it warm in shallow bowls right after mixing. Keep the topping cream, honey, and ghee separate until the end, then finish with cheese and seeds. The contrast between warm mash and cool toppings is key.