Zhug
Alternative names | Harif, sahawiq, Mabboj, sahowqa, skhug |
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Type | Condiment |
Place of origin | Yemen |
Main ingredients | Hot peppers, garlic, coriander |
Variations | Red shkug, green shkug, brown skhug |
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Arab cuisine |
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Zhug (Template:Lang-he-n), sahawiq (Yemeni Arabic: سَحاوِق) or bisbas (بسباس) is a hot sauce originating in the Yemeni cuisine.[1] In other countries of the Arabian Peninsula it is also called Mabboj (Arabic: معبوج).[2]
Etymology
The word Sahawiq comes from the Arabic root (s-ḥ-q) which means to pestle or to crush.
Varieties
Varieties in Yemen include sahawiq akhdar (green sahawiq), sahawiq ahmar (red sahawiq), and sahawiq bel-jiben (sahawiq with cheese, usually Yemeni cheese).[3] Sahawiq is one of the main ingredients of Saltah.[4] Wazif (traditional Yemeni dried baby sardines) is sometimes added to the Sahawiq's ingredients and it is known as Sahawiq Wazif (Arabic: سحاوق وزف).[5]
In Israel, one can find skhug adom ("red skhug"), skhug yarok ("green skhug") and skhug khum ("brown skhug"), which has added tomatoes.[citation needed] Zhug may be referred to by the generic term harif (Hebrew: חריף; lit. "hot/spicy"). Also known as zhoug,[6][7][8] it is a popular condiment at Israeli falafel and shawarma stands, and served with hummus.[9]
Preparation
Zhug is made from fresh red or green hot peppers seasoned with coriander, garlic, salt, black cumin (optional) and various spices.[10][11] Some also add caraway seed. Zhug may be red or green depending on the type of peppers used.
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. Other alternatives are a mortar and pestle or a food processor.[12] Yemenis sometimes add Pulicaria jaubertii.[13]
See also
- Arab cuisine
- Muhammara or acuka, a hot pepper dip in Levantine cuisine
- Harissa, a hot chili pepper paste in Maghreb cuisine
- Ajika, a dip in Caucasian cuisine, based on a boiled preparation of hot red peppers, garlic, herbs and spices
- Cuisine of the Mizrahi Jews
- List of dips
- List of sauces
- List of chutneys
References
- ^ Zhug is the Yemeni hot sauce that gives a kick to your cook
- ^ الكندري, وفاء. "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.
- ^ Ferguson, Gillian (4 October 2017). "What's up with all the zhoug at restaurants around town". Los Angeles Times. Retrieved 23 April 2018.
- ^ "Where to get Auckland's best globally-influenced breakfasts". New Zealand Herald. 21 October 2017. Retrieved 23 April 2018.
- ^ Ottolenghi, Yotam; Tamimi, Sami (2012). Jerusalem: A Cookbook. Potter/TenSpeed/Harmony. p. 301. ISBN 9781607743958.
- ^ Red Skhug: A recipe and a story
- ^ 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.
- ^ Janna Gur brings you the taste of Israel: Zhug
- ^ "«السحاوق» . . طبق يمني يشتهيه الفقراء والأغنياء - البيان". www.albayan.ae (in Arabic). Retrieved 1 March 2020.