I first encountered this mixture in Turkey where it is known as tarhana
. Later I found it in Greece and eventually in Israel, Lebanon and Egypt. The mixture is also popular in Iraq, Iran and the Gulf Emirates. Humorous as it may sound the combination is probably the only true culinary contribution of Albania where seems to have originated in the 7th or 8th century.
I've tasted it dry (I taste almost all mixed ingredients in their dry form) and find it a lovely street-snack and will sometimes purchase a small bag when in the shuk in Tel Aviv. For some reason have never brought it home, probably in the belief that its varioius preparations are best done by the Arab and Bedouin cooks of the area.
You'll find some information on Wikipedia at http://en.wikipedia.org/wiki/Tarhana