Sahawiq

Sahawiq (Yemeni Arabic: سَحاوِق, IPA: [saħaːwiq]^[1]), zhoug or zhug (from Judeo-Yemenite Arabic سحوق or זחוק IPA: [zħuːq] through Hebrew: סְחוּג, romanized: skhug),^[2] is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called mabooj (Arabic: معبوج), and bisbaas.^[3]

Sahawiq

Green sahawiq
Alternative names	Harif, mabooj, zhug, sahowqa, schugg, skhug, bisbaas
Type	Condiment
Place of origin	Yemen
Main ingredients	Hot peppers, garlic, coriander
Variations	Red sahawiq, green sahawiq, brown sahawiq
Media: Sahawiq

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 a semantically equivalent to Pesto. Formally, it is a plural form.

The Hebrew word is pronounced [sχug], and not [ʒug] as the English spelling zhug might suggest.

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

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]

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

See also

• Ajika, a hot dip in Caucasian cuisine
• Harissa, a hot chili pepper paste in Maghreb cuisine
• Muhammara or acuka, a hot pepper dip in Levantine cuisine
• Pesto, a sauce made with crushed herbs and garlic in Italian cuisine
• Arab cuisine
• Cuisine of the Mizrahi Jews
• List of dips
• List of sauces