🍌 Masoub
Masoub is a hearty Hejazi breakfast of torn flatbread and ripe banana mashed together into a thick, sweet mass. It is finished with a layer of cream, a drizzle of honey and a scattering of chopped nuts. Warm, soft and filling, it is eaten with a spoon, often in the morning or during Ramadan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 flatbreads (about 120 g), toasted and torn
- 2 ripe bananas
- 60 g cream
- 2 tbsp honey
- 20 g mixed nuts, chopped
Method
- Toast the flatbread lightly and tear it into small pieces.
- Mash the bananas and work in the bread until thick and fairly smooth.
- Warm the mixture briefly in a pan or microwave.
- Spoon into bowls, top with cream, drizzle with honey and sprinkle with nuts.
How to make it lighter
- Use 1 tbsp honey (≈ 60 kcal) for two bowls; ripe bananas add plenty of sweetness.
- Keep the cream to a thin layer or a single spoonful per bowl.
- Measure nuts: 10 g per bowl gives crunch without many extra calories.
History
Masoub is especially associated with the western Saudi cities of Jeddah, Mecca and Medina, where dedicated masoub shops serve it for breakfast. Its exact origin is not documented, but it remains a well-loved Hejazi staple.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →