Mashed bread and banana with honey
Masoub is a rich breakfast from Aden and the Tihama coast of Yemen, now just as loved in Saudi Arabia, where it is served in cafés on Friday mornings in big bowls. Torn flatbread is mashed with ripe bananas and ghee into a warm, sweet, slightly chewy pudding, then topped with thick cream, honey and sometimes dates or cheese. It is soft, sticky and very filling, a good use for bread that is a day old. The usual mistake is using bananas that are not ripe enough: they need brown-freckled skins to mash smoothly and give sweetness without much honey. Chef's tip: toast the bread pieces in the dry pan first until they are crisp at the edges; they take up the ghee better and give the mash a nutty taste.
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