This month’s MENA Cooking Club feature is the Kingdom of Saudi Arabia. The MENA Cooking Club explores the differences and similarities of the Middle East and North African countries through local cuisine. Previous entries include Algeria, Bahrain, Djibouti, Egypt, Iraq, Jordan, Lebanon, Malta, Morocco, Oman, Occupied Palestine, and most recently Qatar.Now I am not one to pass up a family recipe, as those are always the tried and true ones. So when Noor from Ya Salam Cooking gave us her mother in law’s ancient Maasoub (معصوب), it was a done deal. Maasoub is a very old halawa recipe cooking mashed bananas with fried bread crumbs and sweetening lightly with honey. Spices and/or nuts can be added for extra flavor and texture.
1 Tbsp ghee
1 cup rusk crumbs
3 Tbsp sugar
3 ripe bananas
2 Tbsp honey
Melt the ghee in a large pan and saute the rusk crumbs over a medium heat until a deep golden brown in color.
Add the sugar and stir to combine.
Mash the banana well and stir it in the sweetened fried rusk crumbs.
Keep stirring over a medium-high heat until the mixture stiffens and homogenizes and doesn’t stick to the pan any more.
As a final touch, stir in the honey off heat and pour the maasoub into the serving dish.
Decorate the surface as desired with a mixture of nuts.
Consume warm or cold.