Zhug - Wikipedia

Zhug
Smoked, green and red zhug
Alternative names	Harif, Sahawiq, daqqus, sahowqa, skhug
Type	Condiment
Place of origin	Yemen
Main ingredients	Hot peppers, garlic, coriander
Variations	Red shkug, green shkug, brown skhug
Media: Zhug

Zhug, zhoug, s’hoog (Template:Lang-he-n) or sahawiq (Yemeni Arabic: سَحاوِق) is a hot sauce originating in Yemeni cuisine. It has recently become popular in North America and Europe as well.

It is also popular in other countries of the Arabian Peninsula. In the Arab states of the Persian gulf it is also called daqqus (Arabic: دقوس, romanized: daqqūs).

Ingredients

Zhug is made from fresh red or green hot peppers seasoned with coriander, garlic, salt, black cumin (optional) and various spices.^[1]^[2] Some also add caraway seed. Zhug may be red or green depending on the type of peppers used.

Varieties

Varieties in Yemen include sahawiq akhdar (green sahawiq), sahawiq ahmar (red sahawiq), and sahawiq bel-jiben (sahawiq with cheese).^[3] In Israel, one can find skhug adom ("red skhug"), skhug yarok ("green skhug") and skhug chum ("brown skhug") which has added tomatoes.^{[citation needed]}

In Israel, zhug may be referred to by the generic term harif (Hebrew: חריף; lit. "hot/spicy"). Also known as zhoug,^[4]^[5]^[6] it is a popular condiment at Israeli falafel and shawarma stands, and served with hummus.^[7]

Preparation

Traditional Yemeni 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.^[8]

References

^ 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

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Ingredients

Varieties

Preparation

See also

References