Sahawiq (Yemeni Arabic: سَحاوِق, IPA: [saħaːwiq][1]), zhoug or zhug (from Judeo-Yemenite Arabic سحوق or זחוק IPA: [zħuːq] through Hebrew: סְחוּג, romanized: sχug, sħug),[2] is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called mabooj (Arabic: معبوج).[3]
 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 |
Etymology and pronunciation
editThe word sahawiq [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 spelling zhug might suggest.
Varieties
editVarieties 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]
In Israel, one can find skhug adom ("red zhug"), skhug yarok ("green zhug") and skhug khum ("brown zhug"), which has added tomatoes.[citation needed] Red zhug is made with red peppers while green zhug is made with green peppers, or jalapeños.[7] Zhug may be referred to by the generic term harif (Hebrew: חריף; lit. "hot/spicy"). Also known as zhoug,[8][9][10] it is a popular condiment at Israeli falafel and shawarma stands, and served with hummus.[11]
Preparation
editSahawiq is made from fresh red or green hot peppers (like bird's eye chillies or, less traditionally, jalapeños[12]) seasoned with coriander, 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, and black pepper.
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. Alternative options are a mortar and pestle or a food processor.[16] Yemenis sometimes add Pulicaria jaubertii.[17]
-
Red, green, and smoked zhug -
Skhug and its ingredients -
Jachnun served alongside boiled eggs, grated tomatoes, and zhug
See also
edit- 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
- 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. ISSN 0362-4331. Retrieved 15 August 2023.
- ^ "זחוק". www.yadmeir.co.il. Retrieved 15 August 2023.
- ^ 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. Retrieved 31 December 2019.
- ^ "How to make schug, a Mediterranean hot sauce". From the Grapevine. Retrieved 21 October 2020.
- ^ 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
- ^ a b "Spicy Skhug Sauce (Zhug, Shug or Zhoug)". 16 September 2022. Retrieved 24 January 2023.
- ^ Goldstein, Nili (6 April 2006). "PASSOVER: Yemenite Flavor at the Seder". Tribe Media. Jewish Journal. Retrieved 23 April 2018.
- ^ Kremezi, Aglaia (21 June 2010). "Recipe: Zhug (Yemeni Hot Sauce)". The Atlantic. Retrieved 23 April 2018.
- ^ 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 from the original on 16 February 2015. Retrieved 19 March 2012.
- ^ ""السحاوق" . . طبق يمني يشتهيه الفقراء والأغنياء - البيان". www.albayan.ae (in Arabic). 30 July 2012. Retrieved 1 March 2020.