Zhug

Zhug (also known as Skhug and Sahawiq) is a hot sauce originating from Yemen. It is a popular condiment in many Middle Eastern cuisines, particularly in Israel, where it was brought by Yemenite Jews.

History

Zhug was first created in Yemen, where it is known as Sahawiq. The sauce was brought to Israel by Yemenite Jews during Operation Magic Carpet in 1949-1950. In Israel, it has become a staple in Israeli cuisine, and is often used as a condiment for falafel, shawarma, and hummus.

Ingredients

The primary ingredients in Zhug are fresh hot peppers, coriander, garlic, salt, and various spices. There are two main types of Zhug: red Zhug, which is made with red peppers, and green Zhug, which is made with green peppers. Some variations may also include caraway seeds, cumin, and cardamom.

Preparation

To prepare Zhug, the peppers, coriander, garlic, and spices are finely chopped and then ground together in a mortar and pestle or a food processor. The mixture is then combined with olive oil to create a paste. The sauce can be stored in a sealed container in the refrigerator for up to two weeks.

Use

Zhug is often used as a condiment for various dishes in Middle Eastern cuisines. In Israel, it is commonly served with falafel, shawarma, and hummus. It can also be used as a marinade for meat, a dip for bread, or a topping for eggs and other dishes.

See also

• List of hot sauces
• List of condiments
• Yemeni cuisine
• Israeli cuisine