Zhug

Zhug (from Yemenite Arabic ) also known as sahawiq (Yemeni Arabic: , IPA: [saħaːwiq]), is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called mabooj (), and bisbaas.

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

Varieties Varieties in Yemen include (green sahawiq), (red sahawiq), and (sahawiq with cheese, usually Yemeni cheese).Various Yemeni Sahawiq varieties Sahawiq is one of the main ingredients of saltah. Wazif (traditional Yemeni dried baby sardines) is sometimes added to the sahawiq'''s ingredients and it is known as sahawiq wazif ().

In Israel, one can find ("red zhug"), ("green zhug") and ("brown zhug"), which has added tomatoes. Red zhug is made with red peppers while green zhug is made with green peppers, or jalapeños.

Zhug may be referred to by the generic term (; lit. "hot/spicy"). Also known as zhoug, it is a popular condiment at Israeli falafel and shawarma stands, and served with hummus.Red Skhug: A recipe and a story

Preparation Zhug is made from fresh red or green hot peppers (like bird's eye chilies or, less traditionally, jalapeños) seasoned with coriander, garlic, salt, black cumin (optional) and parsley, and then mixed with olive oil.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. Some also add lemon juice, caraway seed, cardamom, and black pepper.

Traditional Yemeni cooks prepare zhug using two stones: a large stone called () used as a work surface and a smaller one called () for crushing the ingredients. Alternative options are a mortar and pestle or a food processor. Yemenis sometimes add Pulicaria jaubertii.

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