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Sahawiq
Green sahawiq
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
Sahawiq (Yemeni Arabic : سَحاوِق [1] zhoug or zhug (from Judeo-Yemenite Arabic سحوق or זחוק [2] Hebrew : סְחוּג , romanized : s'ḥug hot sauce originating in Yemeni cuisine . In other countries of the Arabian Peninsula it is also called mabooj (Arabic : معبوج ).[3]
Etymology and pronunciation [ edit ]
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 [ edit ]
Varieties in Yemen include sahawiq akhdar sahawiq ahmar sahawiq bel-jiben 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 skhug yarok skhug khum tomatoes .[citation needed Red zhug is made with red peppers while green zhug is made with green peppers, or jalapeños .[7] harif חריף ; lit. "hot/spicy"). Also known as zhoug,[8] [9] [10] falafel and shawarma stands, and served with hummus .[11]
Preparation [ edit ]
Sahawiq is made from fresh red or green hot peppers (like bird's eye chillies or, less traditionally, jalapeños [12] coriander , garlic , salt, black cumin (optional) and parsley, and then mixed with olive oil.[13] [14] [15] [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] Pulicaria jaubertii [17]
Red, green, and smoked zhug
Skhug and its ingredients
See also [ edit ]
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
References [ edit ]
^ "זחוק" . www.yadmeir.co.il . Retrieved 15 August 2023 .
^ الكندري, وفاء (9 March 2014). "المعبوج الاخضر" . fatafeat .
^ Various Yemeni Sahawiq varieties
^ Fury, Dalton (13 May 2014). Full Assault Mode: A Delta Force Novel 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 . 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
^ a b "Spicy Skhug Sauce (Zhug, Shug or Zhoug)" . 16 September 2022. Retrieved 24 January 2023 .
^ 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 .
^ " . www.albayan.ae (in Arabic). 30 July 2012. Retrieved 1 March 2020 .
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R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=Zhug&oldid=1226389337 " C a t e g o r i e s : ● A r a b i c w o r d s a n d p h r a s e s ● A r a b c u i s i n e ● C h i l i p a s t e ● H o t s a u c e s ● I s r a e l i c u i s i n e ● M i d d l e E a s t e r n c u i s i n e ● M i z r a h i J e w i s h c u i s i n e ● Y e m e n i c u i s i n e ● I n d o n e s i a n c u i s i n e H i d d e n c a t e g o r i e s : ● C S 1 A r a b i c - l a n g u a g e s o u r c e s ( ar ) ● U s e d m y d a t e s f r o m J a n u a r y 2 0 2 0 ● A r t i c l e s w i t h s h o r t d e s c r i p t i o n ● S h o r t d e s c r i p t i o n i s d i f f e r e n t f r o m W i k i d a t a ● A r t i c l e s c o n t a i n i n g A r a b i c - l a n g u a g e t e x t ● A r t i c l e s c o n t a i n i n g H e b r e w - l a n g u a g e t e x t ● A r t i c l e s c o n t a i n i n g S a n a a n i A r a b i c - l a n g u a g e t e x t ● A l l a r t i c l e s w i t h u n s o u r c e d s t a t e m e n t s ● A r t i c l e s w i t h u n s o u r c e d s t a t e m e n t s f r o m S e p t e m b e r 2 0 1 5
● T h i s p a g e w a s l a s t e d i t e d o n 3 0 M a y 2 0 2 4 , a t 0 9 : 4 0 ( U T C ) . ● T e x t i s a v a i l a b l e u n d e r t h e C r e a t i v e C o m m o n s A t t r i b u t i o n - S h a r e A l i k e L i c e n s e 4 . 0 ;
a d d i t i o n a l t e r m s m a y a p p l y . B y u s i n g t h i s s i t e , y o u a g r e e t o t h e T e r m s o f U s e a n d P r i v a c y P o l i c y . W i k i p e d i a ® i s a r e g i s t e r e d t r a d e m a r k o f t h e W i k i m e d i a F o u n d a t i o n , I n c . , a n o n - p r o f i t o r g a n i z a t i o n . ● P r i v a c y p o l i c y ● A b o u t W i k i p e d i a ● D i s c l a i m e r s ● C o n t a c t W i k i p e d i a ● C o d e o f C o n d u c t ● D e v e l o p e r s ● S t a t i s t i c s ● C o o k i e s t a t e m e n t ● M o b i l e v i e w
