Name: Bedouin version (Um Hana’s Dugga)
Yield: Makes approximately 4½ pounds (2 kilograms)
Cuisine: Palestine
Ingredients: 1¼ cup (250 grams) dried chickpeas (substitute gram/chickpea flour if making at home); ½ cup (40 grams) dried zaatar or oregano leaves; 1 small bunch high-quality sun-dried basil; 6 cups (approximately 1¼ kilograms) wheat berries (substitute whole-wheat flour if making at home); 1 whole nutmeg; 1 teaspoon citric acid or sour salt; ¼ cup (25 grams) whole sumac (ground sumac may be substituted); ¼ cup (25 grams) coriander seeds; ½ cup (50 grams) cumin seeds; ½ cup (100 grams) red lentils; Toasted sesame seeds; ½ cup (50 grams) dill seeds; 5 dried red chile peppers; 1 tablespoon whole cloves; ½ cup (100 grams) salt

Preparation info

Makes approximately
4½ pounds

Difficulty
Easy

Appears in

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

About

Ingredients

6 cups (approximately 1¼ kilograms) wheat berries (substitute whole-wheat flour if making at home)
1¼ cup

Method

Toast the wheat berries and chickpeas (or flours) in a pan in the oven, or in a large skillet over medium heat, until fragrant and golden. Set aside. Then toast the peppers, dill seeds, cumin seeds, coriander seeds, sumac, cloves, and zaatar one by one on low heat, being careful not to burn them. Combine all of the ingredients and add the basil, nutmeg, and salts.

Grind this mixt