Zhug
 Green sahawiq | |
| Alternative names | Harif, mabooj, zhug, sahowqa, schugg, skhug |
|---|---|
| Type | Condiment |
| Place of origin | Yemen |
| Main ingredients | Hot peppers,garlic,coriander |
| Variations | Red sahawiq, green sahawiq, brown sahawiq |
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Sahawiq(Yemeni Arabic:سَحاوِق,IPA: [saħaːwiq][1])zhougorzhug(fromJudeo-Yemenite ArabicسحوقorזחוקIPA: [zħuːq] throughHebrew:סְחוּג,romanized:sχug, sħug)[2],is ahot sauceoriginating inYemeni cuisine.In other countries of theArabian Peninsulait is also calledmabooj(Arabic:معبوج).[3]
Etymology and pronunciation
[edit]The wordsahawiq[saħaːwiq] comes from the Arabic root (s-ḥ-q) which means to pestle or to crush. Formally, it is a plural form.
The Hebrew word is pronounced[sχug],and not[ʒug]as the English spellingzhugmight suggest.
Varieties
[edit]Varieties in Yemen includesahawiq akhdar(green sahawiq),sahawiq ahmar(red sahawiq), andsahawiq bel-jiben(sahawiq with cheese, usuallyYemeni cheese).[4]Sahawiqis one of the main ingredients ofsaltah.[5]Wazif(traditional Yemeni dried baby sardines) is sometimes added to thesahawiq's ingredients and it is known assahawiq wazif(Arabic:سحاوق وزف).[6]
Preparation
[edit]Sahawiq is made from fresh red or greenhot peppers(likebird's eye chilliesor, less traditionally,jalapeños[7]) seasoned withcoriander,garlic,salt,black cumin(optional) and parsley, and then mixed with olive oil.[8][9][10]Some also add lemon juice,[7]caraway seed,cardamom,andblack pepper.
Traditional Yemeni cooks prepare sahawiq using two stones: a large stone calledmarha'(مرهى) used as a work surface and a smaller one calledwdi(ودي) for crushing the ingredients. Alternative options are amortar and pestleor a food processor.[11]Yemenis sometimes addPulicaria jaubertii.[12]
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Red, green, and smoked zhug -
Skhug and its ingredients -
Jachnunserved alongside boiled eggs, grated tomatoes, and zhug
See also
[edit]- Ajika,a hot dip inCaucasian cuisine
- Harissa,a hot chili pepper paste inMaghreb cuisine
- Muhammaraoracuka,a hot pepper dip inLevantine cuisine
- Pesto,a sauce made with crushed herbs and garlic inItalian cuisine
- Arab cuisine
- Cuisine of the Mizrahi Jews
- List of dips
- List of sauces
References
[edit]- ^Hamilton, Gabrielle (16 October 2019)."This Knockout Spicy Sauce From Yemen Will Improve Almost Any Dish".The New York Times.ISSN0362-4331.Retrieved15 August2023.
- ^"זחוק".www.yadmeir.co.il.Retrieved15 August2023.
- ^الكندري, وفاء (9 March 2014)."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.ISBN978-1-4668-3585-6.
- ^"طريقة عمل سحاوق الوزف".اكلات يمنية(in Arabic). 7 April 2018.Retrieved31 December2019.
- ^ab"Spicy Skhug Sauce (Zhug, Shug or Zhoug)".16 September 2022.Retrieved24 January2023.
- ^Goldstein, Nili (6 April 2006)."PASSOVER: Yemenite Flavor at the Seder".Tribe Media. Jewish Journal.Retrieved23 April2018.
- ^Kremezi, Aglaia (21 June 2010)."Recipe: Zhug (Yemeni Hot Sauce)".The Atlantic.Retrieved23 April2018.
- ^Grayson, Michele. "Spicy Starters: Balanced Heat in Appetizers Rouses Palates, Titillates Taste Buds and Enhances the Dining Experience, especially when Paired with the Right Beverages."Jobson's Cheers,vol. 18, no. 4, 2007, pp. 48.
- ^"Janna Gur brings you the taste of Israel: Zhug".Archived fromthe originalon 16 February 2015.Retrieved19 March2012.
- ^""السحاوق".. طبق يمني يشتهيه الفقراء والأغنياء - البيان ".www.albayan.ae(in Arabic). 30 July 2012.Retrieved1 March2020.
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