Editor's note: This recipe is adapted from Magda el-Mehdawy's book My Egyptian Grandmother's Kitchen. Mehdawy also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.
To read more about Mehdawy and Egyptian cuisine, click here.
Duqqa is a spice mixture that is sprinkled on bread and eaten with boiled eggs or soft cheese for breakfast, snacks, and appetizers. There are two types of duqqa: the regular variety, a mixture of salt, cumin, and sesame seeds, and a version with thyme, called zaatar. For both, the proportions of ingredients can vary depending on the cook's preference. Here is my version of zaatar.
Recipe information
Yield
Makes about 2 1/2 cups
Ingredients
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Need to make a substitution?
Preparation
Step 1
In medium bowl, combine chickpeas and enough hot water to cover. Soak 1 hour. Drain and set aside.
Step 2
In heavy, dry skillet over moderate heat, combine cumin, coriander, and 1/2 cup sesame seeds. Cook, stirring, until fragrant and a shade or two darker, 3 to 4 minutes.
Step 3
In large bowl, combine toasted spices, chickpeas, thyme, and salt. In spice grinder or clean coffee grinder, finely grind mixture (in batches if necessary). Return to bowl and set aside.
Step 4
In a heavy, dry skillet over moderate heat, combine remaining 1/2 cup sesame seeds and nigella. Cook, stirring, until fragrant and a shade or two darker, 3 to 4 minutes. Add to other spices in bowl and toss to combine.
Step 5
To serve, dust over cooked eggs (hard-boiled or soft-boiled, scrambled or fried), mix into soft cheese or yogurt, or drizzle olive oil on pita bread and sprinkle with mixture.
Step 6
Stored in the refrigerator in clean, tightly sealed jar, mixture will keep up to 6 months.