Zhug - Wiki slovník

Zhug
	Green zhug
Alternative names	Harif, ma'booj, sahawiq, sahowqa, skhug
Type	Condiment
Place of origin	Yemen
Main ingredients	Hot peppers, garlic, coriander
Variations	Red skhug, green skhug, brown skhug
	Media: Zhug;

Zhug (Hebrew: סְחוּג, romanized: s'ḥug), sahawiq (Yemeni Arabic: سَحاوِق) or bisbas (Somali: bisbaas) is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called ma'booj (Arabic: معبوج).^[1]

Etymology

The word sahawiq comes from the Arabic root (s-ḥ-q) which means to pestle or to crush.

Varieties

Varieties in Yemen include sahawiq akhdar (green sahawiq), sahawiq ahmar (red sahawiq), and sahawiq bel-jiben (sahawiq with cheese, usually Yemeni cheese).^[2] Sahawiq is one of the main ingredients of saltah.^[3] Wazif (traditional Yemeni dried baby sardines) is sometimes added to the sahawiq's ingredients and it is known as sahawiq wazif (Arabic: سحاوق وزف).^[4]

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.^[5] Zhug may be referred to by the generic term harif (Hebrew: חריף; lit. "hot/spicy"). Also known as zhoug,^[6]^[7]^[8] it is a popular condiment at Israeli falafel and shawarma stands, and served with hummus.^[9]

Preparation

Zhug is made from fresh red or green hot peppers seasoned with coriander, garlic, salt, black cumin (optional) and various spices, then mixed with olive oil.^[10]^[11]^[12] Some also add 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.^[13] Yemenis sometimes add Pulicaria jaubertii.^[14]

Red, green, and smoked zhug
Skhug and its ingredients

References

^ الكندري, وفاء. "المعبوج الاخضر". fatafeat.
^ Various Yemeni Sahawiq varieties
^ Fury, Dalton (13 May 2014). Full Assault Mode: A Delta Force Novel. St. Martin's Publishing Group. p. 176. ISBN 978-1-4668-3585-6.
^ "طريقة عمل سحاوق الوزف". اكلات يمنية (in Arabic). 7 April 2018. Retrieved 31 December 2019.
^ "How to make schug, a Mediterranean hot sauce". From the Grapevine. Retrieved 21 October 2020.
^ Ferguson, Gillian (4 October 2017). "What's up with all the zhoug at restaurants around town". Los Angeles Times. Retrieved 23 April 2018.
^ "Where to get Auckland's best globally-influenced breakfasts". New Zealand Herald. 21 October 2017. Retrieved 23 April 2018.
^ Ottolenghi, Yotam; Tamimi, Sami (2012). Jerusalem: A Cookbook. Potter/TenSpeed/Harmony. p. 301. ISBN 9781607743958.
^ Red Skhug: A recipe and a story
^ Goldstein, Nili (6 April 2006). "PASSOVER: Yemenite Flavor at the Seder". Tribe Media. Jewish Journal. Retrieved 23 April 2018.
^ Kremezi, Aglaia (21 June 2010). "Recipe: Zhug (Yemeni Hot Sauce)". The Atlantic. Retrieved 23 April 2018.
^ Grayson, Michele. "Spicy Starters: Balanced Heat in Appetizers Rouses Palates, Titillates Taste Buds and Enhances the Dining Experience, especially when Paired with the Right Beverages." Jobson's Cheers, vol. 18, no. 4, 2007, pp. 48.
^ "Janna Gur brings you the taste of Israel: Zhug". Archived from the original on 16 February 2015. Retrieved 19 March 2012.
^ ""السحاوق" . . طبق يمني يشتهيه الفقراء والأغنياء - البيان". www.albayan.ae (in Arabic). Retrieved 1 March 2020.

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[1] الكندري, وفاء. "المعبوج الاخضر". fatafeat.

[2] Various Yemeni Sahawiq varieties

[3] Fury, Dalton (13 May 2014). Full Assault Mode: A Delta Force Novel. St. Martin's Publishing Group. p. 176. ISBN 978-1-4668-3585-6.

[4] "طريقة عمل سحاوق الوزف". اكلات يمنية (in Arabic). 7 April 2018. Retrieved 31 December 2019.

[5] "How to make schug, a Mediterranean hot sauce". From the Grapevine. Retrieved 21 October 2020.

[6] Ferguson, Gillian (4 October 2017). "What's up with all the zhoug at restaurants around town". Los Angeles Times. Retrieved 23 April 2018.

[7] "Where to get Auckland's best globally-influenced breakfasts". New Zealand Herald. 21 October 2017. Retrieved 23 April 2018.

[8] Ottolenghi, Yotam; Tamimi, Sami (2012). Jerusalem: A Cookbook. Potter/TenSpeed/Harmony. p. 301. ISBN 9781607743958.

[9] Red Skhug: A recipe and a story

[10] Goldstein, Nili (6 April 2006). "PASSOVER: Yemenite Flavor at the Seder". Tribe Media. Jewish Journal. Retrieved 23 April 2018.

[11] Kremezi, Aglaia (21 June 2010). "Recipe: Zhug (Yemeni Hot Sauce)". The Atlantic. Retrieved 23 April 2018.

[12] Grayson, Michele. "Spicy Starters: Balanced Heat in Appetizers Rouses Palates, Titillates Taste Buds and Enhances the Dining Experience, especially when Paired with the Right Beverages." Jobson's Cheers, vol. 18, no. 4, 2007, pp. 48.

[13] "Janna Gur brings you the taste of Israel: Zhug". Archived from the original on 16 February 2015. Retrieved 19 March 2012.

[14] ""السحاوق" . . طبق يمني يشتهيه الفقراء والأغنياء - البيان". www.albayan.ae (in Arabic). Retrieved 1 March 2020.

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v t e Condiments
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Sauces	Agre dulce Agrodolce Aioli Barbecue sauce Bigarade sauce Brown sauce Buffalo sauce Cheese sauce Alfredo sauce Caruso sauce Cheddar sauce Cheez Whiz Fondue Mornay sauce Nacho cheese Chili sauce Chimichurri Cocktail sauce Colo-colo Crema Dabu-dabu Fish sauce Fritessaus Fry sauce Garum Gastrique Gravy Hot sauce Latik Kaymak Khrenovina Lechon sauce Marie Rose sauce Mayonnaise Kewpie Miracle Whip Mignonette sauce Mild sauce Monkey gland sauce Mumbo sauce Oyster sauce Peanut sauce Pearà Pesto Pistou Remoulade Salsa roja Salsa golf Salsa verde Satsivi Steak sauce Tartar sauce Teriyaki sauce Tiparos Tkemali Tomato sauce Vincotto XO sauce Zingara sauce
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Pickles and preserves	Amba Atchara Cheong Chutney Green mango chutney Curtido Encurtido Fruit preserves Gari Horseradish Ljutenica Pepper jelly Piccalilli Pickled cucumber Pickled fruit Relish Chicago-style relish Sauerkraut Sumbala Taba ng talangka Tomato jam Watermelon rind preserves
Spreads & pastes	Ajvar Anchovy paste Bagoong Biber salçası Beurre Maître d'Hôtel Chili paste Chrain Coconut jam Fish paste Gochujang Liver spread Kyopolou Maafe Malidzano Meat extract Bovril Murri Nut butter Palapa Pindjur Roe Caviar Tapai Wasabi Yeast extract Marmite Vegemite Zacuscă
Oils / Liquids	Chili oil Halford Leicestershire Table Sauce Mustard oil Olive oil Patis Perilla oil Ponzu Salmoriglio Sesame oil Soy sauce Soup soy sauce Sweet soy sauce Toyomansi Syrup Worcestershire sauce Tonkatsu sauce
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Dressings	Blue cheese dressing French dressing Ginger dressing Green goddess dressing Italian dressing Louis dressing Mayfair salad dressing Ranch dressing Russian dressing Salad cream Tahini Thousand Island Vinaigrette Wafu dressing
Ketchups	Banana ketchup Curry ketchup Fruit ketchup Mushroom ketchup
Mustards	Dijon mustard Honey mustard Karashi Kasundi Mostarda Spicy brown mustard Creole mustard Sweet mustard Tecuci mustard Tewkesbury mustard Turun sinappi Yellow mustard
Vinegars	Apple cider vinegar Balsamic vinegar Balsamic vinegar of Modena Black vinegar Kaong palm vinegar Malt vinegar Nipa palm vinegar
List articles	Accompaniments to french fries Brand name condiments Chutneys Fish pastes Fish sauces Indian condiments Indonesian condiments Japanese condiments Mayonnaises Mustard brands Hot sauces Pakistani condiments Philippine condiments Pickled foods
Accoutrements	Cruet-stand Sachet Salt and pepper shakers Squeeze bottle

Contents

Etymology

Varieties

Preparation

See also

References