Zhug

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Zhug
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Green zhug
Alternative namesHarif, mabooj, sahawiq, sahowqa, schugg, skhug, bisbaas
TypeCondiment
Place of originYemen
Main ingredientsHot peppers, garlic, coriander
VariationsRed sahawiq, green sahawiq, brown sahawiq
Food energy
(per serving)
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Template:Arab cuisine Zhug (from Yemenite Arabic Script error: No such module "Lang".) also known as sahawiq (Yemeni Arabic: Script error: No such module "Lang"., IPA: [saħaːwiq][1]), is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called mabooj (Template:Langx), and bisbaas.[2]

Etymology and pronunciation

The word sahawiq [saħaːwiq] comes from the Arabic root (s-ḥ-q) which means to pestle or to crush. This makes it semantically equivalent to pesto. Formally, it is a plural form.

Varieties

Varieties in Yemen include Script error: No such module "Lang". (green sahawiq), Script error: No such module "Lang". (red sahawiq), and Script error: No such module "Lang". (sahawiq with cheese, usually Yemeni cheese).[3] Sahawiq is one of the main ingredients of saltah. Wazif (traditional Yemeni dried baby sardines) is sometimes added to the sahawiq's ingredients and it is known as sahawiq wazif (Template:Langx).[4]

In Israel, one can find Script error: No such module "Lang". ("red zhug"), Script error: No such module "Lang". ("green zhug") and Script error: No such module "Lang". ("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.[5]

Zhug may be referred to by the generic term Script error: No such module "Lang". (Template:Langx; lit. "hot/spicy"). Also known as zhoug,[6][7][8] it is a popular condiment at Israeli falafel and shawarma stands, and served with hummus.[9]

Preparation

Zhug is made from fresh red or green hot peppers (like bird's eye chilies or, less traditionally, jalapeños[10]) seasoned with coriander, garlic, salt, black cumin (optional) and parsley, and then mixed with olive oil.[11][12][13] Some also add lemon juice,[10] caraway seed, cardamom, and black pepper.

Traditional Yemeni cooks prepare zhug using two stones: a large stone called Script error: No such module "Lang". (Script error: No such module "Lang".) used as a work surface and a smaller one called Script error: No such module "Lang". (Script error: No such module "Lang".) for crushing the ingredients. Alternative options are a mortar and pestle or a food processor.[14] Yemenis sometimes add Pulicaria jaubertii.[15]

  • Red, green, and smoked zhug
    Red, green, and smoked zhug
  • Zhug and its ingredients
    Zhug and its ingredients
  • Jachnun served alongside boiled eggs, grated tomatoes, and zhug
    Jachnun served alongside boiled eggs, grated tomatoes, and zhug

See also

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References

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  1. ^ Page Module:Citation/CS1/styles.css has no content.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.
  2. ^ Page Module:Citation/CS1/styles.css has no content.الكندري, وفاء (9 March 2014). "المعبوج الاخضر". fatafeat.
  3. ^ Various Yemeni Sahawiq varieties
  4. ^ Page Module:Citation/CS1/styles.css has no content."طريقة عمل سحاوق الوزف". اكلات يمنية (in العربية). 7 April 2018. Retrieved 31 December 2019.
  5. ^ Page Module:Citation/CS1/styles.css has no content."How to make schug, a Mediterranean hot sauce". From the Grapevine. Retrieved 21 October 2020.
  6. ^ Page Module:Citation/CS1/styles.css has no content.Ferguson, Gillian (4 October 2017). "What's up with all the zhoug at restaurants around town". Los Angeles Times. Retrieved 23 April 2018.
  7. ^ Page Module:Citation/CS1/styles.css has no content."Where to get Auckland's best globally-influenced breakfasts". New Zealand Herald. 21 October 2017. Retrieved 23 April 2018.
  8. ^ Page Module:Citation/CS1/styles.css has no content.Ottolenghi, Yotam; Tamimi, Sami (2012). Jerusalem: A Cookbook. Potter/TenSpeed/Harmony. p. 301. ISBN 9781607743958.
  9. ^ Red Skhug: A recipe and a story
  10. ^ a b Page Module:Citation/CS1/styles.css has no content."Spicy Skhug Sauce (Zhug, Shug or Zhoug)". 16 September 2022. Retrieved 24 January 2023.
  11. ^ Page Module:Citation/CS1/styles.css has no content.Goldstein, Nili (6 April 2006). "PASSOVER: Yemenite Flavor at the Seder". Tribe Media. Jewish Journal. Retrieved 23 April 2018.
  12. ^ Page Module:Citation/CS1/styles.css has no content.Kremezi, Aglaia (21 June 2010). "Recipe: Zhug (Yemeni Hot Sauce)". The Atlantic. Retrieved 23 April 2018.
  13. ^ 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.
  14. ^ Page Module:Citation/CS1/styles.css has no content."Janna Gur brings you the taste of Israel: Zhug". Archived from the original on 16 February 2015. Retrieved 19 March 2012.
  15. ^ Page Module:Citation/CS1/styles.css has no content."السحاوق" . . طبق يمني يشتهيه الفقراء والأغنياء - البيان. www.albayan.ae (in العربية). 30 July 2012. Retrieved 1 March 2020.

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