Zhug - Wikipedia

Sahawiq
Green sahawiq
Alternative names	Harif, mabooj, zhug, sahowqa, schugg, skhug
Type	Condiment
Place of origin	Yemen
Main ingredients	Hot peppers, garlic, coriander
Variations	Red sahawiq, green sahawiq, brown sahawiq
Media: Sahawiq

Arab cuisine

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Regional cuisines Eastern Arabian Bahraini Emirati Kuwaiti Omani Qatari Saudi Arabian Yemeni Maghrebi Algerian Libyan Mauritanian Moroccan Tunisian Western Saharan Levant/Mashriq Iraqi Jordanian Lebanese Palestinian Syrian Mizrahi Nile Valley Egyptian Sudanese Horn of Africa Djiboutian Somali Indian Ocean Comorian Overseas Arab Brazilian Arab Indonesian
Ingredients Vegetables Bean Bell pepper Cabbage Chickpea Cowpea Eggplant Lentil Pomegranate Spinach Split pea Tomato Herbs & spices Barberry Black pepper Cayenne pepper Chestnut Cinnamon Cumin Garlic Hawaij Hazelnut Leek Mint Nut Onion Oregano Paprika Parsley Pistachio Saffron Sahawiq Walnut
Breads Bataw Bazin Bint al-sahn Eish merahrah Fatoot Khmer Khobz Khubz tannur Lahoh Malooga Markook Mulawah M'semen Pita
Beverages Arabic coffee Arabic tea Arak Araqi Ayran Date honey Hibiscus tea Jallab Naqe'e Al Zabib Qishr Salep Shahi haleeb Sharbat
Salads List of Arab salads Arab Baba ghanoush Blunkett Fattoush Ful medames Hummus Malfouf Masmouta Matbukha Mechouia Palestinian Raheb Rubiyan Sweet potato Tabbouleh Tzatziki Ummak huriyya Wheat salad Zaalouk
Cheeses Akkawi Areesh Caravane Domiati Egyptian Halloumi Jameed Jibneh Arabieh Laban rayeb Labneh Libba Mish Nabulsi Rumi Shanklish Syrian Testouri Yemeni
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Sahawiq (Yemeni Arabic: سَحاوِق, IPA: [saħaːwiq]^[1]) zhoug or zhug (from Judeo-Yemenite Arabic سحوق or זחוק IPA: [zħuːq] through Hebrew: סְחוּג, romanized: sχug, sħug)^[2], is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called mabooj (Arabic: معبوج).^[3]

Etymology and pronunciation

[edit]

The word sahawiq [saħaːwiq] comes from the Arabic root (s-ḥ-q) which means to pestle or to crush. Formally, it is a plural form.

The Hebrew word is pronounced [sχug], and not [ʒug] as the English spelling zhug might suggest.

Varieties

[edit]

Varieties in Yemen include sahawiq akhdar (green sahawiq), sahawiq ahmar (red sahawiq), and sahawiq bel-jiben (sahawiq with cheese, usually Yemeni cheese).^[4] Sahawiq is one of the main ingredients of saltah.^[5] Wazif (traditional Yemeni dried baby sardines) is sometimes added to the sahawiq's ingredients and it is known as sahawiq wazif (Arabic: سحاوق وزف).^[6]

Preparation

[edit]

Sahawiq is made from fresh red or green hot peppers (like bird's eye chillies or, less traditionally, jalapeños^[7]) seasoned with coriander, garlic, salt, black cumin (optional) and parsley, and then mixed with olive oil.^[8]^[9]^[10] Some also add lemon juice,^[7] caraway seed, cardamom, and black pepper.

Traditional Yemeni cooks prepare sahawiq using two stones: a large stone called marha' (مرهى) used as a work surface and a smaller one called wdi (ودي) for crushing the ingredients. Alternative options are a mortar and pestle or a food processor.^[11] Yemenis sometimes add Pulicaria jaubertii.^[12]

Red, green, and smoked zhug
Skhug and its ingredients
Jachnun served alongside boiled eggs, grated tomatoes, and zhug

References

[edit]

^ Hamilton, Gabrielle (16 October 2019). "This Knockout Spicy Sauce From Yemen Will Improve Almost Any Dish". The New York Times. ISSN 0362-4331. Retrieved 15 August 2023.
^ "זחוק". www.yadmeir.co.il. Retrieved 15 August 2023.
^ الكندري, وفاء (9 March 2014). "المعبوج الاخضر". fatafeat.
^ Various Yemeni Sahawiq varieties
^ Fury, Dalton (13 May 2014). Full Assault Mode: A Delta Force Novel. St. Martin's Publishing Group. p. 176. ISBN 978-1-4668-3585-6.
^ "طريقة عمل سحاوق الوزف". اكلات يمنية (in Arabic). 7 April 2018. Retrieved 31 December 2019.
^ ^a ^b "Spicy Skhug Sauce (Zhug, Shug or Zhoug)". 16 September 2022. Retrieved 24 January 2023.
^ Goldstein, Nili (6 April 2006). "PASSOVER: Yemenite Flavor at the Seder". Tribe Media. Jewish Journal. Retrieved 23 April 2018.
^ Kremezi, Aglaia (21 June 2010). "Recipe: Zhug (Yemeni Hot Sauce)". The Atlantic. Retrieved 23 April 2018.
^ Grayson, Michele. "Spicy Starters: Balanced Heat in Appetizers Rouses Palates, Titillates Taste Buds and Enhances the Dining Experience, especially when Paired with the Right Beverages." Jobson's Cheers, vol. 18, no. 4, 2007, pp. 48.
^ "Janna Gur brings you the taste of Israel: Zhug". Archived from the original on 16 February 2015. Retrieved 19 March 2012.
^ ""السحاوق" . . طبق يمني يشتهيه الفقراء والأغنياء - البيان". www.albayan.ae (in Arabic). 30 July 2012. Retrieved 1 March 2020.

Arab cuisine

Part of a series on
Regional cuisines Eastern Arabian Bahraini Emirati Kuwaiti Omani Qatari Saudi Arabian Yemeni Maghrebi Algerian Libyan Mauritanian Moroccan Tunisian Western Saharan Levant/Mashriq Iraqi Jordanian Lebanese Palestinian Syrian Mizrahi Nile Valley Egyptian Sudanese Horn of Africa Djiboutian Somali Indian Ocean Comorian Overseas Arab Brazilian Arab Indonesian
Ingredients Vegetables Bean Bell pepper Cabbage Chickpea Cowpea Eggplant Lentil Pomegranate Spinach Split pea Tomato Herbs & spices Barberry Black pepper Cayenne pepper Chestnut Cinnamon Cumin Garlic Hawaij Hazelnut Leek Mint Nut Onion Oregano Paprika Parsley Pistachio Saffron Sahawiq Walnut
Breads Bataw Bazin Bint al-sahn Eish merahrah Fatoot Khmer Khobz Khubz tannur Lahoh Malooga Markook Mulawah M'semen Pita
Beverages Arabic coffee Arabic tea Arak Araqi Ayran Date honey Hibiscus tea Jallab Naqe'e Al Zabib Qishr Salep Shahi haleeb Sharbat
Salads List of Arab salads Arab Baba ghanoush Blunkett Fattoush Ful medames Hummus Malfouf Masmouta Matbukha Mechouia Palestinian Raheb Rubiyan Sweet potato Tabbouleh Tzatziki Ummak huriyya Wheat salad Zaalouk
Cheeses Akkawi Areesh Caravane Domiati Egyptian Halloumi Jameed Jibneh Arabieh Laban rayeb Labneh Libba Mish Nabulsi Rumi Shanklish Syrian Testouri Yemeni
Dishes Balila Batata harra Kabsa Mahmous Mandi Mansaf Quzi
Appetizers Hilbah Shafoot
Holidays and festivals Islamic New Year Ramadan Eid al-Fitr Eid al-Adha Sham el-Nessim Mawlid Christmas
Food portal
v t e

v t e Israeli cuisine
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History	Ancient Israelite cuisine Jewish cuisine Ashkenazi Bukharan Ethiopian Sephardi Mizrahi
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Dips and condiments	Fried Kubbeh Amba Baba ghanoush Bourekas Dolma Fried cauliflower Ful medames Harif Harissa Hummus Ikra Kibbeh nayyeh Matboucha Muhammara Tatbila Yogurt Zhoug
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Chili sauces, hot sauces, and chili pastes

Chili sauce

Hot sauce	Bajan Blair's Death Buffalo Cholula D'Elidas Dave's Insanity Dog-Gone El Yucateco Frank's RedHot Louisiana Crystal Texas Pete Mad Dog Marie Sharp's Nali Pickapeppa Pique Piri piri Ro-Tel Sriracha Huy Fong Tabasco Tapatío Trappey's Valentina

List of hot sauces

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List of condiments List of common dips List of syrups
Sauces	Agre dulce Agrodolce Aioli Barbecue sauce Bigarade sauce Brown sauce Buffalo sauce Cheese sauce Alfredo sauce Caruso sauce Cheddar sauce Cheez Whiz Fondue Mornay sauce Nacho cheese Chili sauce Chimichurri Cocktail sauce Colo-colo Crema Caruru Dabu-dabu Fish sauce Fritessaus Fry sauce Garum Gastrique Gravy Hot sauce Latik Kaymak Khrenovina Lechon sauce Marie Rose sauce Mayonnaise Kewpie Kielecki Miracle Whip Mignonette sauce Mild sauce Monkey gland sauce Mumbo sauce Oyster sauce Peanut sauce Pearà Pesto Pistou Remoulade Salsa roja Salsa golf Salsa verde Satsivi Steak sauce Tartar sauce Tatbila Teriyaki sauce Tiparos Tkemali Tomato sauce Vincotto XO sauce Zingara sauce
Dips	Ajika Baba ghanoush Chile con queso Duck sauce Duqqa Garlic chive flower sauce Guacamole Hogao Honey dill Hummus Muhammara Nam chim Nam phrik Nước chấm Skyronnes Sweet chili sauce Toum Tzatziki Zhug
Pickles and preserves	Amba Atchara Cheong Chutney Green mango chutney Curtido Encurtido Fruit preserves Gari Horseradish Ljutenica Pepper jelly Piccalilli Pickled cucumber Pickled fruit Relish Chicago-style relish Sauerkraut Sumbala Taba ng talangka Tomato jam Watermelon rind preserves
Spreads and pastes	Ajvar Anchovy paste Bagoong Biber salçası Beurre Maître d'Hôtel Chili paste Chrain Coconut jam Fish paste Gochujang Harif Liver spread Kyopolou Maafe Malidzano Meat extract Bovril Murri Nut butter Palapa Pindjur Roe Caviar Tapai Wasabi Yeast extract Marmite Vegemite Zacuscă
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Spices and powders	Asín tibuok Chipotle Crushed red pepper Gomashio MSG Nutritional yeast Paprika Popcorn seasoning Salt and pepper Tekka Za'atar
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Vinegars	Apple cider vinegar Balsamic vinegar Balsamic vinegar of Modena Black vinegar Kaong palm vinegar Malt vinegar Nipa palm vinegar
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Accoutrements	Cruet-stand Sachet Salt and pepper shakers Squeeze bottle

Etymology and pronunciation

Varieties

Preparation

See also

References