Alternative names | Harif, mabooj, zhug, sahowqa, schugg, skhug |
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Type | Condiment |
Place of origin | Yemen |
Main ingredients | Hot peppers, garlic, coriander |
Variations | Red sahawiq, green sahawiq, brown sahawiq |
Part of a series on |
Arab cuisine |
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Sahawiq ( Yemeni Arabic: سَحاوِق, IPA: [saħaːwiq] [1]) zhoug or zhug (from Judeo-Yemenite Arabic سحوق or זחוק IPA: [zħuːq] [2] through Hebrew: סְחוּג, romanized: s'ḥug) is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called mabooj ( Arabic: معبوج). [3]
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.
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]
Sahawiq 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]
Part of a series on |
Arab cuisine |
---|
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 |
Part of a series on |
Arab cuisine |
---|
Sahawiq ( Yemeni Arabic: سَحاوِق, IPA: [saħaːwiq] [1]) zhoug or zhug (from Judeo-Yemenite Arabic سحوق or זחוק IPA: [zħuːq] [2] through Hebrew: סְחוּג, romanized: s'ḥug) is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called mabooj ( Arabic: معبوج). [3]
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.
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]
Sahawiq 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]
Part of a series on |
Arab cuisine |
---|