|Alternative names||Harif, sahawiq, daqqus, sahowqa, skhug|
|Place of origin||Yemen|
|Main ingredients||Hot peppers, garlic, coriander|
|Variations||Red shkug, green shkug, brown skhug|
Zhug, zhoug, zkhug, s’hoog (Hebrew: סחוג) or sahawiq (Yemeni Arabic: سَحاوِق) also bisbas (بسباس) is a hot sauce originating in Yemeni cuisine. In the Arab states of the Persian Gulf it is also called daqqus (Arabic: دقوس, romanized: daqqūs).
Zhug is named after the mas-chag, the traditional grinding stone used to grind the peppers and garlic into a paste.
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 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.
- 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
- Zhug is the Yemeni hot sauce that gives a kick to your cook
- How to make schug - Mediterranean hot sauce
- 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 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
- Janna Gur brings you the taste of Israel: Zhug