Zhug
| File:Zkhoug vert.jpg Green zhug | |
| Alternative names | Harif, mabooj, sahawiq, sahowqa, schugg, skhug, bisbaas |
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| Type | Condiment |
| Place of origin | Yemen |
| Main ingredients | Hot peppers, garlic, coriander |
| Variations | Red sahawiq, green sahawiq, brown sahawiq |
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| Part of a series on |
| Arab cuisine |
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Zhug (from Judeo-Yemenite Arabic سحوق or זחוק IPA: [zħuːq] through Hebrew: סְחוּג, romanized: skhug),[1] also known as sahawiq (Yemeni Arabic: سَحاوِق, IPA: [saħaːwiq][2]), is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called mabooj (Arabic: معبوج), and bisbaas.[3]
Etymology and pronunciation
[edit | edit source]The Hebrew word is pronounced [sχug], and not [ʒug] as the English spelling zhug might suggest.
The word sahawiq [saħaːwiq] comes from the Arabic root (s-ḥ-q) which means to pestle or to crush. This makes it a semantically equivalent to pesto. Formally, it is a plural form.
Varieties
[edit | edit source]Varieties in Yemen include sahawiq akhdar (green sahawiq), sahawiq ahmar (red sahawiq), and sahawiq bel-jiben (sahawiq with cheese, usually Yemeni cheese).[4] Sahawiq is one of the main ingredients of saltah.[5] Wazif (traditional Yemeni dried baby sardines) is sometimes added to the sahawiq's ingredients and it is known as sahawiq wazif (Arabic: سحاوق وزف).[6]
Sahawiq may be referred to by the generic term harif (حَرِيف or חריף; lit. "hot/spicy"). Also known as zhoug,[7][8][9] it is a popular condiment at falafel and shawarma stands, and served with hummus.[10]
Preparation
[edit | edit source]Zhug is made from fresh red or green hot peppers (like bird's eye chilies or, less traditionally, jalapeños[11]) seasoned with coriander, garlic, salt, black cumin (optional) and parsley, and then mixed with olive oil.[12][13][14] Some also add lemon juice,[11] caraway seed, cardamom, and black pepper.
Traditional Yemeni cooks prepare zhug 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. Alternative options are a mortar and pestle or a food processor.[15] Yemenis sometimes add Pulicaria jaubertii.[16]
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Red, green, and smoked zhug
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Zhug and its ingredients
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Jachnun served alongside boiled eggs, grated tomatoes, and zhug
See also
[edit | edit source]- Ajika, a hot dip in Caucasian cuisine
- Harissa, a hot chili pepper paste in Maghreb cuisine
- Muhammara or acuka, a hot pepper dip in Levantine cuisine
- Pesto, a sauce made with crushed herbs and garlic in Italian cuisine
- Chutney
- Arab cuisine
- Cuisine of the Mizrahi Jews
- List of dips
- List of sauces
References
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- ^ Various Yemeni Sahawiq varieties
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- ^ Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value).
- ^ Red Skhug: A recipe and a story
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- ^ 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.
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