Yemeni hot sauce
Zhug (from Judeo-Yemenite Arabic سحوق or זחוק IPA: [zħuːq][1] through Hebrew: סְחוּג, romanized: s'ḥug), sahawiq (Yemeni Arabic: سَحاوِق, IPA: [saħaːwiq][2]) or bisbas (ِArabic: بسباس) is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called mabooj (Arabic: معبوج).[3]
Etymology and pronunciation
The word sahawiq [saħaːwiq] comes from the Arabic root (s-ḥ-q) which means to pestle or to crush. Formally, it is a plural form. In Judeo-Yemenite Arabic a corresponding singular form is more common, سحوق [zħuːq], from which the Hebrew name [sħug] was derived.
Varieties
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]
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
Zhug is made from fresh red or green hot peppers (like jalapeño[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]
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Red, green, and smoked zhug
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Skhug and its ingredients
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