Shared by Sarit Packer and Itamar Srulovich

This recipe was shared by Sarit Packer and Itamar Srulovich. Read more about their family in "From Egypt to Israel to London, Honey & Co.'s Beloved Breakfast Tradition" and try their recipes for lentil stew and marunchinos.
Cook’s Note: If you want to store the zehug, transfer to an airtight container and drizzle more oil to create a layer of oil that seals the zehug to prevent any discoloration. Store in the refrigerator for up to one week. You can alternatively freeze the zehug in small amounts in an ice cube tray and to use one cube at a time.
Place the cilantro, chili, tomato, garlic, salt and three tablespoons of oil in a medium sized bowl. Mix to combine well into a paste.
Serve the zehug at room temperature.