How to Make Schug (Zhug)

Toast cumin seeds and coriander seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes.

Allow toasted spices to cool slightly, then transfer to a food processor.

Add garlic and jalapeño peppers to the food processor.

Add fresh cilantro and parsley to the mixture.

Pour in olive oil.

Season with salt and red chili flakes to taste.

Blend until a smooth paste forms, adding water as needed to reach desired consistency.

Taste and adjust seasoning if necessary.

Transfer schug to a serving bowl.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Serve as a condiment with grilled meats, pita, or vegetables.

Dietary