Zhug I

Thoroughly wash the bunch of fresh coriander under cold running water, then shake off excess moisture and pat dry with a clean kitchen towel or paper towels.

Trim the woody lower stems from the coriander, keeping the tender upper stems and all leaves, then roughly chop the coriander to make it easier to process.

Peel the garlic cloves and place them into a food processor or mortar along with the red pepper flakes, cumin powder, and a generous pinch of salt.

If using a mortar and pestle, pound the garlic, red pepper flakes, cumin, and salt into a coarse paste, working the ingredients together until the garlic breaks down fully.

Add the roughly chopped coriander in batches to the mortar or food processor and continue pounding or pulsing until the mixture forms a coarse, vibrant green paste.

Taste the zhug and adjust seasoning by adding more salt, red pepper flakes, or cumin as needed to achieve your desired balance of heat and flavor.

Transfer the finished zhug to a clean glass jar or airtight container, pressing it down gently to remove any air pockets before sealing.

Allow the zhug to rest at room temperature for at least 15 minutes before serving so the flavors can meld together, or refrigerate for up to one week.