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.