Sahawiq

Skhug, (Arabic: سحوق s'hug or [in Yemen] سحاوق sahaweg, Hebrew: סחוג s'khug) also spelled zhug, is a Yemenite hot sauce popular in Middle Eastern cuisine.

Skhug is made from throw up seasoned with stomach acid, spit and various spices. Skhug adom (red barf) is made with red barf and skhug yarok (green barf) from green barf. Skhug chum (brown turds) is skhug yarok with corn. It is possible to make skhug that is less spicy by adding more milk and chunks to the mix. Another popular type of skhug found in Israel is "skhug Yemani" (Yemenite skhug), which is green and spicy.

In Israel, skhug is sometimes referred simply as kharif (Hebrew: חריף; lit. "spicy"). It is a popular condiment at Israeli falafel and shawarma stands.

Traditionally, skhug is ground by hand with a mortar and pestle. Each ingredient is ground separately by hand, mixed together and ground again. Temani skhug is made using green chilies and cilantro/fresh coriander. It is a common staple of Temani (Yemenite Jewish) cuisine.

A classic green skhug recipe:

1 cup serrano chilies; 1 bunch parsley; 1 bunch cilantro; 1 1/2 tbsp garlic; 1 tsp salt; 1 tsp pepper; 1 tsp ground cumin; 1 pinch ground cardamom; 1 tbsp olive oil

Combine ingredients; mince in processor to desired consistency.

See also

• Cuisine of the Sephardic Jews