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.

　　

Ingredients

Makes about 2 1/2 cups

　　1 tablespoon whole cumin seeds

　　1 tablespoon whole coriander seeds

　　1 cup sesame seeds

　　1 cup small dried chickpeas (see Tips, below)

　　2 tablespoons dried thyme

　　1 tablespoon salt

　　1/4 cup nigella seeds

　　

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.

　　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.