|Alternative names||Harif, Sahawiq, daqqus, sahowqa, skhug|
|Place of origin||Yemen|
|Region or state||Yemen, Israel.|
|Main ingredients||Hot peppers, garlic, coriander|
|Variations||Red shkug, green shkug, brown skhug|
|Cookbook: Zhug Media: Zhug|
Zhug is made from fresh red or green hot peppers seasoned with coriander, garlic, salt, black cumin (optional) and various spices. Some also add caraway seed. Zhug may be red or green depending on the type of peppers used.
Varieties in Yemen include sahawiq akhdar (green sahawiq), sahawiq ahmar (red sahawiq), and sahawiq bel-jiben (sahawiq with cheese). In Israel, one can find skhug adom ("red skhug"), skhug yarok ("green skhug") and skhug chum ("brown skhug") which has added tomatoes.
In Israel, zhug may be referred to by the generic term harif (Hebrew: חריף; lit. "hot/spicy"). Also known as zhoug, it is a popular condiment at Israeli falafel and shawarma stands, and served with hummus.
Traditional Yemenite Jewish cooks prepare sahawiq using two stones: a large stone used as a work surface and a smaller one for crushing the ingredients. Other alternatives are a mortar and pestle or a food processor.
- Arab cuisine
- Yemeni 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 Sephardic Jews
- List of dips
- List of sauces
- Goldstein, Nili (6 Apr 2006). "PASSOVER: Yemenite Flavor at the Seder". Tribe Media. Jewish Journal. Retrieved 23 April 2018.
- Kremezi, Aglaia (21 Jun 2010). "Recipe: Zhug (Yemeni Hot Sauce)". The Atlantic. Retrieved 23 April 2018.
- Various Yemeni Sahawiq varieties
- Ferguson, Gillian (4 Oct 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 Media and Entertainment. New Zealand Herald. 21 Oct 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
- Janna Gur brings you the taste of Israel: Zhug