Heat frozen malawach in a pan with a drizzle of olive oil. Cook for three to four minutes until golden

and crispy on the bottom. Turn it over with a spatula.

Cook another three to four minutes until fully heated through and nicely browned.

Blend all ingredients until a smooth consistency is achieved.

Place the jalapeño peppers in a food processor and pulse until roughly chopped.

Add the garlic, parsley, cilantro, lemon juice, salt, cumin, and olive oil. Pulse several times until the mixture reaches a fine chopped, spoonable consistency, scraping down the sides if needed.

Serve malawach with tomato dip, schug, hard-boiled eggs, and banana peppers.