Zhug
|
Smoked, green and red zhug | |
| Alternative names | Sahawiq, daqqus, sahowqa, skhug |
|---|---|
| Type | Condiment |
| Place of origin | Yemen |
| Region or state | Arabian Peninsula |
| Associated national cuisine | Yemeni, Israeli |
| Main ingredients | Hot peppers, garlic, coriander |
| Variations | Red sahawiq, green sahawiq, brown skhug |
 Cookbook: Zhug  Media: Zhug | |
Zhug, skhug (Hebrew: סחוג) or sahawiq (Yemeni Arabic: سحاوق) is a Middle Eastern hot sauce originating in Yemeni cuisine. It is very popular in the Arabian Peninsula. In the Persian Gulf region it is also called daqqus (Arabic: دقوس, translit. daqqūs). Brought to Israel by Yemenite Jews, the condiment is now a staple of Israeli cuisine.[1]
Ingredients
Zhug is made from fresh red or green hot peppers seasoned with coriander, garlic, salt, black cumin (optional) and various spices.[2] Some also add caraway seed. Zhug may be red or green depending on the type of peppers used.
Varieties
Varieties in Yemen include sahawiq akhdar (green sahawiq), sahawiq ahmar (red sahawiq), and sahawiq bel-jiben (sahawiq with cheese).[3] In Israel, you can find skhug adom ("red skhug"), skhug yarok ("green skhug") and skhug chum ("brown skhug") which has added tomatoes.
In Israel, zhug may be referred to by the generic term harif (Hebrew: חריף; lit. "hot/spicy"). It is a popular condiment at Israeli falafel and shawarma stands, and served with hummus.[4]
Preparation
Traditional Yemenite cooks prepare sahawiq using two stones: a large stone used as a work surface and a smaller one for crushing the ingredients. Other alternatives are a mortar and pestle or a food processor.[5]
Medicinal properties
The Jews of Yemen ascribed medicinal properties to chili pepper. According to Yemenite Jewish folklore, the Jews of Yemen survived a great famine, subsisting on tomatoes, hilbeh (fenugreek), and chili peppers. According to another legend, a severe epidemic struck Yemen but the Jews were spared due to their extensive use of these foods. The chili pepper plant was believed to help the body withstand illness, improve vitality and aid digestion, as well as prevent and eliminate intestinal parasites.
See also
- Arab cuisine
- Yemeni cuisine
- Muhammara or acuka, a hot pepper dip in Levantine cuisine
- Harissa, a hot Chili pepper paste in Maghreb cuisine
- Ajika, a dip in Caucasian cuisine, based on a boiled preparation of hot red peppers, garlic, herbs and spices
- Cuisine of the Sephardic Jews
- List of dips
- List of sauces
References
- ↑ Nick Wyke (September 29, 2008). "To eat... at Rosh Hashanah". The Times.
- ↑ Yemenite flavor at the seder
- ↑ Various Yemeni Sahawiq varieties
- ↑ Red Skhug: A recipe and a story
- ↑ Janna Gur brings you the taste of Israel: Zhug
