Bedouin version

Um Hana’s Dugga

Preparation info

  • Makes approximately

    4½ pounds

    • Difficulty


Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About


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