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I felt like a ZAATAR Da'a Found it. Sharing: Ingredients: Cumin Coriander Thyme Salt Sesame seeds Chickpeas Nigella (Habet el baraka) Olive oil Pita bread
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.
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