How to make a delicious Yemeni masoob | Dine & Discover
Hello, I'm Dina Macki and welcome to Dine & Discover.
In the coming weeks, I'll be taking you through a series of recipes famed across the MENA region, which you can easily recreate in your own homes.
Masoob is a traditional Yemeni dish that is made with wholewheat flatbread, which is shredded down and then combined with mashed ripened bananas. Also known as malaki - meaning royal - the bowl is known in Saudi Arabia and the UAE, too, and can be served as breakfast or dessert.
The best part about this dish is how it is made of natural ingredients and no added artificial sugars.
From honey to nuts and dates, each element adds a filling flavour and a gorgeous sweetness.
Watch the video above to see how it's done. There's also a recipe below with the details to make sure you don't miss anything out.
I hope you enjoy it and don't forget to share your creations with me by tagging @meediscover.
See you next week!
Preparation and cooking time: Preparation - 40 minutes; cooking - 30 minutes
525g plain flour (plus extra for dusting)
200-250ml of water
1 tsp salt
3 tbsp hot ghee or vegetable oil
200g lukewarm ghee (for rolling and frying)
4 very ripe bananas (1 banana per person)
100g melted butter
500ml double cream
1 tsp ground cardamom
1 tsp ground cinnamon
200g dates (pitted)
2 tbsp brown sugar
50g fresh dates
100g cashew nuts
100g golden raisins
1. Using a stand mixer with a dough hook attachment (if you prefer to use your hands, then go ahead), combine your flour, melted ghee, salt and water. If your dough isn't coming together, add some more water. Knead until all ingredients form a soft dough.
2. Once the dough has formed, tip out onto a floured surface and knead for a couple of minutes until it comes together.
3. Divide the dough into 10 pieces - don’t worry about them being equal because they’ll become breadcrumbs later on.
4. Take each dough ball and flatten it out into a thin square shape. Dust with some extra flour if it’s a little sticky.
5. Once it’s stretched out (don’t worry if a few holes appear), take your lukewarm ghee and drizzle a small amount onto the dough and gently massage it around.
6. Now, fold the right side halfway inwards, and then the left side over the top. Now repeat with the bottom half and then the top half - you should be left with a neat little square. This process creates thin layers within the bread.
7. With a rolling pin, roll out your layered dough into a square until it’s roughly half a centimetre thick - again, don’t worry if it’s not perfectly neat.
8. Heat your nonstick dry pan on a medium heat, and place your bread dough onto it. Once one side has begun to crisp slightly, flip it over and drizzle a little more of your melted ghee - be sure to spread it evenly into the corners. Once you see the dough begin to puff up slightly, flip it back over and cook for a minute on each side, or until nice and golden brown.
9. Repeat until you have a beautiful stack of fresh flatbread. Leave them to cool on one side.
1. In a stockpot or saucepan, break up your ripe bananas and pitted dates into small chunks. Pour in your honey - you can adjust this amount according to how sweet you want it. Now add in your double cream, cardamom and cinnamon. Turn the heat to a medium-high, bring to the boil and stir occasionally.
If you prefer your masoob a little smooth, feel free to use a hand blender to break down the dates and bananas a little more.
2. Once your flatbreads are cooled, add them to a food processor and blitz until they become breadcrumbs.
3. Add the breadcrumbs into your pot and mix until they're well combined. Keep it on the heat for a couple of minutes more - or until you achieve the desired consistency.
4. Plate up your masoob in your favourite bowl and top with some caramelised bananas, toasted cashews, golden raisins, pomegranate gems, some nigella seeds and finally a drizzle of honey. Feel free to get creative and top with your favourite fruits and nuts.
This article is available in French on Middle East Eye French edition.