Jeddah Breakfast Classic · Banana Bread Mash
Masoub
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It isn't blended smooth — ripe bananas and torn bread are mashed together by hand into a coarse, caramel-colored paste, then ringed with a moat of melted ghee and finished with canned cream and honey.
Ripe bananas are mashed together with torn flatbread, canned cream, honey, and melted ghee into a thick, sweet mash, traditionally served in a small pan with a pool of ghee at the edges. It's a Yemeni-rooted breakfast dish that Jeddah's Hejazi cafes and street stalls serve alongside its savory, date-based cousin, areeka.
Why it's made this way: Yemeni and Hadhrami migrants who settled Jeddah's port neighborhoods brought masoub with them, and it took hold as a beloved Hejazi breakfast dish the same way mandi did — a taste of Yemeni home cooking absorbed into the region's own street-food identity.
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Part of World of Street Food — 3248 dishes from 118 countries.
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