Zaatar Duqqa

Preparation In medium bowl, combine chickpeas and enough hot water to cover. Soak 1 hour. Drain and set aside. 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. 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. 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. 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. Stored in the refrigerator in clean, tightly sealed jar, mixture will keep up to 6 months. Magda el-Mehdawy shares her tips with Epicurious:· Small chickpeas, also called desi or kala chana, are smaller, darker, and bumpier than regular garbanzo beans. They are available at Middle Eastern markets and at www.kalustyans.com. · Nigella, also called black cumin or habit al-baraka, is a fine, black seed that has an attractive smell when ground. It was known to the ancient Egyptians, mentioned numerous times on papyrus scrolls as a treatment for coughs and chest colds, and found in Tutankhamen's tomb. · Though pre-grinding is more convenient, for the freshest flavor, toast and mix the ingredients, store in a tightly covered jar, and grind just before using. Adapted with permission from My Egyptian Grandmother's Kitchen by Magda Mehdawy.

Preparation In medium bowl, combine chickpeas and enough hot water to cover. Soak 1 hour. Drain and set aside. 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. 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. 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. 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. Stored in the refrigerator in clean, tightly sealed jar, mixture will keep up to 6 months. Magda el-Mehdawy shares her tips with Epicurious:· Small chickpeas, also called desi or kala chana, are smaller, darker, and bumpier than regular garbanzo beans. They are available at Middle Eastern markets and at www.kalustyans.com. · Nigella, also called black cumin or habit al-baraka, is a fine, black seed that has an attractive smell when ground. It was known to the ancient Egyptians, mentioned numerous times on papyrus scrolls as a treatment for coughs and chest colds, and found in Tutankhamen's tomb. · Though pre-grinding is more convenient, for the freshest flavor, toast and mix the ingredients, store in a tightly covered jar, and grind just before using. Adapted with permission from My Egyptian Grandmother's Kitchen by Magda Mehdawy.