 Green zhug | |
| Alternative names | Harif, mabooj, sahawiq, sahowqa, schugg, skhug, bisbaas |
|---|---|
| Type | Condiment |
| Place of origin | Yemen |
| Main ingredients | Hot peppers,garlic,coriander |
| Variations | Red sahawiq, green sahawiq, brown sahawiq |
| Part of a series on |
| Arab cuisine |
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Zhug (fromJudeo-Yemenite Arabicسحوق orזחוק IPA: [zħuːq] throughHebrew:סְחוּג,romanized: skhug),[1] also known assahawiq (Yemeni Arabic:سَحاوِق, IPA: [saħaːwiq][2]), is ahot sauce originating inYemeni cuisine. In other countries of theArabian Peninsula it is also calledmabooj (Arabic:معبوج), andbisbaas.[3]
The Hebrew word is pronounced[sχug], and not[ʒug] as the English spellingzhug might suggest.
The wordsahawiq [saħaːwiq] comes from the Arabic root (s-ḥ-q) which means to pestle or to crush. This makes it a semantically equivalent topesto. Formally, it is a plural form.
Varieties in Yemen includesahawiq akhdar (green sahawiq),sahawiq ahmar (red sahawiq), andsahawiq bel-jiben (sahawiq with cheese, usuallyYemeni cheese).[4]Sahawiq is one of the main ingredients ofsaltah.[5]Wazif (traditional Yemeni dried baby sardines) is sometimes added to thesahawiq's ingredients and it is known assahawiq wazif (Arabic:سحاوق وزف).[6]
Sahawiq may be referred to by the generic termharif (حَرِيف or חריף; lit. "hot/spicy"). Also known as zhoug,[7][8][9] it is a popular condiment atfalafel andshawarma stands, and served withhummus.[10]
Zhug is made from fresh red or greenhot peppers (likebird's eye chilies or, less traditionally,jalapeños[11]) seasoned withcoriander,garlic, salt,black cumin (optional) and parsley, and then mixed with olive oil.[12][13][14] Some also add lemon juice,[11]caraway seed,cardamom, andblack pepper.
Traditional Yemeni cooks prepare zhug using two stones: a large stone calledmarha' (مرهى) used as a work surface and a smaller one calledwdi (ودي) for crushing the ingredients. Alternative options are amortar and pestle or a food processor.[15] Yemenis sometimes addPulicaria jaubertii.[16]
