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

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