~339 cal · 2g protein · 63g carbs · 11g fat (estimated, per serving)
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Mashed bread and banana topped with cream and nuts
🇾🇪 Sana’a
Masoub is a rich, beloved Yemeni breakfast made by mashing torn flatbread with ripe bananas and honey into a soft, sweet base, then crowning it with clotted cream, crushed nuts, and dates. Indulgent and energizing, it is served in a wide bowl and shared, a warm start to a Sanaa morning.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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3 rounds flatbread (or day-old bread), torn
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4 ripe bananas
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1/3 cup honey
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1/2 cup clotted cream (to top)
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1/3 cup + 1/3 cup crushed nuts and dates (to top)
Instructions
1
Mash the torn bread with the bananas and honey into a soft, sticky base.
2
Warm it slightly if you like it soft.
3
Spoon into a wide bowl.
4
Top with clotted cream (or coconut cream), nuts (or seeds), and dates.
5
Serve warm, to share with spoons.
Sanaa tradition.
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🌏 While it simmers — know your destination
📍
Sana’a. Highland kitchens famous for a stew that arrives boiling.
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Yemen. Clay-oven breads and bubbling stone-pot stews.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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