Smoked, green and red zhug
Alternative names Harif, Sahawiq, daqqus, sahowqa, skhug
Type Condiment
Place of origin Yemen
Region or state Yemen, Israel.
Main ingredients Hot peppers, garlic, coriander
Variations Red shkug, green shkug, brown skhug
Cookbook: Zhug  Media: Zhug

Zhug, skhug (Hebrew: סחוג) or sahawiq (Yemeni Arabic: سحاوق) is hot sauce originating in Yemeni-Jewish cuisine. It has recently become popular in North America and Europe as well.

It is also popular in the Arabian Peninsula. In the Persian Gulf region it is also called daqqus (Arabic: دقوس, translit. daqqūs).


Zhug is made from fresh red or green hot peppers seasoned with coriander, garlic, salt, black cumin (optional) and various spices.[1][2] Some also add caraway seed. Zhug may be red or green depending on the type of peppers used.


Varieties in Yemen include sahawiq akhdar (green sahawiq), sahawiq ahmar (red sahawiq), and sahawiq bel-jiben (sahawiq with cheese).[3] In Israel, one can find skhug adom ("red skhug"), skhug yarok ("green skhug") and skhug chum ("brown skhug") which has added tomatoes.

In Israel, zhug may be referred to by the generic term harif (Hebrew: חריף; lit. "hot/spicy"). Also known as zhoug,[4][5][6] it is a popular condiment at Israeli falafel and shawarma stands, and served with hummus.[7]


Traditional Yemenite Jewish cooks prepare sahawiq using two stones: a large stone used as a work surface and a smaller one for crushing the ingredients. Other alternatives are a mortar and pestle or a food processor.[8]

See also


  1. Goldstein, Nili (6 Apr 2006). "PASSOVER: Yemenite Flavor at the Seder". Tribe Media. Jewish Journal. Retrieved 23 April 2018.
  2. Kremezi, Aglaia (21 Jun 2010). "Recipe: Zhug (Yemeni Hot Sauce)". The Atlantic. Retrieved 23 April 2018.
  3. Various Yemeni Sahawiq varieties
  4. Ferguson, Gillian (4 Oct 2017). "What's up with all the zhoug at restaurants around town". Los Angeles Times. Retrieved 23 April 2018.
  5. "Where to get Auckland's best globally-influenced breakfasts". New Zealand Media and Entertainment. New Zealand Herald. 21 Oct 2017. Retrieved 23 April 2018.
  6. Ottolenghi, Yotam; Tamimi, Sami (2012). Jerusalem: A Cookbook. Potter/TenSpeed/Harmony. p. 301. ISBN 9781607743958.
  7. Red Skhug: A recipe and a story
  8. Janna Gur brings you the taste of Israel: Zhug

Template:Israeli cuisine

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