The Jerusalem Post Magazine - - FOOD -

Doah is an Egyp­tian spice mix­ture, and there are as many ver­sions as there are Egyp­tian fam­i­lies. Some go heavy on the co­rian­der seeds, while oth­ers like cumin or sesame seeds more. To make this mix­ture, each in­gre­di­ent needs to be roasted separately, and then they’re all blended to­gether in a food pro­ces­sor by us­ing short pulses so it doesn’t get over-blended.

Doah is served along­side a small saucer of olive oil, slices of onion, radish and toma­toes, and warm fresh pitot.

Doah keeps well in an air­tight con­tainer in the fridge.

Makes 1 liter

300 gr. sesame seeds, roasted

200 gr. peanuts, roasted and peeled 200 gr. dried co­rian­der seeds, roasted 100 gr. cumin seeds, roasted and blended 1 Tbsp. kosher salt

Af­ter roast­ing each herb separately, put all the in­gre­di­ents in a food pro­ces­sor and pulse un­til mixed well. If you de­sire, add ex­tra sesame seeds and salt, ac­cord­ing to taste.

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