Sahawiq

Sahawiq
	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
	Media: Sahawiq;

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

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

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]

In Israel, one can findskhug adom( "red zhug" ),skhug yarok( "green zhug" ) andskhug khum( "brown zhug" ), which has addedtomatoes.^{[citation needed]}Red zhug is made with red peppers while green zhug is made with green peppers, orjalapeños.^[7]Zhug may be referred to by the generic termharif(Hebrew:חריף;lit. "hot/spicy" ). Also known as zhoug,^[8]^[9]^[10]it is a popular condiment at Israelifalafelandshawarmastands, and served withhummus.^[11]

Preparation

Sahawiq is made from fresh red or greenhot peppers(likebird's eye chilliesor, less traditionally,jalapeños^[12]) seasoned withcoriander,garlic,salt,black cumin(optional) and parsley, and then mixed with olive oil.^[13]^[14]^[15]Some also add lemon juice,^[12]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.^[16]Yemenis sometimes addPulicaria jaubertii.^[17]

Red, green, and smoked zhug
Skhug and its ingredients
Jachnunserved alongside boiled eggs, grated tomatoes, and zhug

References

^Hamilton, Gabrielle (16 October 2019)."This Knockout Spicy Sauce From Yemen Will Improve Almost Any Dish".The New York Times.ISSN 0362-4331.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.ISBN 978-1-4668-3585-6.
^"طريقة عمل سحاوق الوزف".اكلات يمنية(in Arabic). 7 April 2018.Retrieved31 December2019.
^"How to make schug, a Mediterranean hot sauce".From the Grapevine.Retrieved21 October2020.
^Ferguson, Gillian (4 October 2017)."What's up with all the zhoug at restaurants around town".Los Angeles Times.Retrieved23 April2018.
^"Where to get Auckland's best globally-influenced breakfasts".New Zealand Herald.21 October 2017.Retrieved23 April2018.
^Ottolenghi, Yotam;Tamimi, Sami (2012).Jerusalem: A Cookbook.Potter/TenSpeed/Harmony. p. 301.ISBN 9781607743958.
^Red Skhug: A recipe and a story
^^a ^b"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.

[1] Hamilton, Gabrielle (16 October 2019)."This Knockout Spicy Sauce From Yemen Will Improve Almost Any Dish".The New York Times.ISSN 0362-4331.Retrieved15 August2023.

[2] "זחוק".www.yadmeir.co.il.Retrieved15 August2023.

[3] الكندري, وفاء (9 March 2014)."المعبوج الاخضر".fatafeat.

[4] Various Yemeni Sahawiq varieties

[5] 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.

[6] "طريقة عمل سحاوق الوزف".اكلات يمنية(in Arabic). 7 April 2018.Retrieved31 December2019.

[7] "How to make schug, a Mediterranean hot sauce".From the Grapevine.Retrieved21 October2020.

[8] Ferguson, Gillian (4 October 2017)."What's up with all the zhoug at restaurants around town".Los Angeles Times.Retrieved23 April2018.

[9] "Where to get Auckland's best globally-influenced breakfasts".New Zealand Herald.21 October 2017.Retrieved23 April2018.

[10] Ottolenghi, Yotam;Tamimi, Sami (2012).Jerusalem: A Cookbook.Potter/TenSpeed/Harmony. p. 301.ISBN 9781607743958.

[11] Red Skhug: A recipe and a story

[:0-12] "Spicy Skhug Sauce (Zhug, Shug or Zhoug)".16 September 2022.Retrieved24 January2023.

[13] Goldstein, Nili (6 April 2006)."PASSOVER: Yemenite Flavor at the Seder".Tribe Media. Jewish Journal.Retrieved23 April2018.

[14] Kremezi, Aglaia (21 June 2010)."Recipe: Zhug (Yemeni Hot Sauce)".The Atlantic.Retrieved23 April2018.

[15] 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.

[16] "Janna Gur brings you the taste of Israel: Zhug".Archived fromthe originalon 16 February 2015.Retrieved19 March2012.

[17] ""السحاوق".. طبق يمني يشتهيه الفقراء والأغنياء - البيان ".www.albayan.ae(in Arabic). 30 July 2012.Retrieved1 March2020.

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Etymology and pronunciation

Varieties

Preparation

See also

References