One morning I felt like eating a malawach – fried butter puff pastry. Classically it comes with diced fresh or can tomato dip. I didn’t have either, but I had tomato paste so I came up with this easy dip.
1 Can (10 oz) (Small Ones)
Flat leaf italian parsley
1⁄3 Bunch (33.33 gm) (Stalk And Leaves, About 1/3 Cup)
1⁄2 Cup (8 tbs)
Chinese chili garlic sauce/1 small garlic clove and 0.50 teaspoon chili flakes
1) In a chopper or food processor if you use one, chop garlic and then add parsley. If you don’t use garlic, just start with parsley.
2) Then add the rest of ingredients into the food processor and combine them for minute or so.
Garnish with fresh sage and serve with puff pastry or veggies.