Zhug
 Commercially-prepared red skhug | |
| Alternative names | sahowqa, skhug, zhug |
|---|---|
| Type | Condiment |
| Place of origin | Yemen |
| Associated national cuisine | Yemeni, Israeli |
| Main ingredients | hot peppers, garlic, coriander |
| Variations | Red sahawiq, green sahawiq |
 Cookbook: Sahawiq  Media: Sahawiq | |
Sahawiq (Yemeni Arabic: سحوق saḥawiq) or Skhug (Hebrew: סחוג S'ḥug) is a Middle Eastern hot sauce originating in Yemeni cuisine.[1] Brought to Israel by Yemenite Jews, the condiment is now a staple of Israeli cuisine.
Sahawiq is made from fresh red or green hot-peppers seasoned with coriander, garlic, salt, black cumin (optional) and various spices, the chief constituency being cumin, black pepper, 3 or 4 cardamom pods (seeds removed and crushed) and a dash of ground cloves.[2] Some also add caraway seed. Its color may be red or green depending on the type of peppers used in its preparation. The respective varieties are called skhug adom ("red skhug") and skhug yarok ("green skhug") in Israel, while skhug chum ("brown skhug") is skhug yarok with tomatoes. In Israel, sahawiq is also sometimes 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.[3]
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.[4]
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
- 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
- ↑ Red Skhug: A recipe and a story
- ↑ Janna Gur brings you the taste of Israel: Zhug
