This article will address the importance of Zhug in today's society. Zhug has gained relevance in different areas, from fashion to technology, including culture and politics. Its influence has spread significantly in recent years, generating a profound impact on the way people interact and relate to each other. That is why it is essential to analyze in depth the role that Zhug currently plays, as well as its possible implications in the short and long term. To this end, different perspectives and case studies will be examined to better understand the importance and scope of Zhug in contemporary society.
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 |
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Sahawiq (Yemeni Arabic: سَحاوِق, IPA: ) zhoug or zhug (from Judeo-Yemenite Arabic سحوق or זחוק IPA: 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).
The word sahawiq 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). 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 (Arabic: سحاوق وزف).
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. Zhug may be referred to by the generic term harif (Hebrew: חריף; lit. "hot/spicy"). Also known as zhoug, it is a popular condiment at Israeli falafel and shawarma stands, and served with hummus.
Sahawiq is made from fresh red or green hot peppers (like bird's eye chillies or, less traditionally, jalapeños) seasoned with coriander, garlic, salt, black cumin (optional) and parsley, and then mixed with olive oil. Some also add lemon juice, 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. Yemenis sometimes add Pulicaria jaubertii.
Part of a series on |
Arab cuisine |
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