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'''Sahawiq''' ([[Yemeni Arabic]]: {{lang|ar|سحوق}} {{transl|ar|''saḥawiq''}}) or '''shug''' ({{lang-he-n|סחוג}}) is a [[Middle Eastern cuisine|Middle Eastern]] [[hot sauce]] originating in [[Yemeni cuisine]].<ref>Nick Wyke (September 29, 2008). "To eat... at Rosh Hashanah". ''[[The Times]]''.</ref> Brought to [[Israel]] by [[Yemenite Jews]], the condiment is now a staple of [[Israeli cuisine]].
'''Sahawiq''' ([[Yemeni Arabic]]: {{lang|ar|سحوق}} {{transl|ar|''saḥawiq''}}) or '''shug''' ({{lang-he|סחוג}}) is a [[Middle Eastern cuisine|Middle Eastern]] [[hot sauce]] originating in [[Yemeni cuisine]].<ref>Nick Wyke (September 29, 2008). "To eat... at Rosh Hashanah". ''[[The Times]]''.</ref> Brought to [[Israel]] by [[Yemenite Jews]], the condiment is now a staple of [[Israeli cuisine]].


Sahawiq is made from fresh red or green hot-[[Chili pepper|peppers]] seasoned with [[coriander]], [[garlic]], salt, [[Nigella sativa|black cumin]] (optional) and various [[spice]]s, the chief constituency being [[cumin]], black pepper, 3 or 4 [[cardamom]] pods (seeds removed and crushed) and a dash of ground [[cloves]].<ref>[http://www.jewishjournal.com/articles/item/passover_yemenite_flavor_at_the_seder_20060407/ Yemenite flavor at the seder]</ref> Some also add [[Caraway|caraway seed]]. Its color may be red or green depending on the type of peppers used in its preparation. The respective varieties are called ''skhug adom'' ("red skhug") and ''skhug yarok'' ("green skhug") in Israel, while ''skhug chum'' ("brown skhug") is ''skhug yarok'' with [[tomato]]es.{{cn|date=September 2015}} In Israel, sahawiq is also sometimes referred to by the generic term ''harif'' ([[Hebrew]]: חריף; lit. "hot/spicy"). It is a popular condiment at Israeli [[falafel]] and [[shawarma]] stands, and served with [[hummus]].<ref>[http://humus101.com/EN/2011/01/22/red-skhug-a-recipe-and-a-story/ Red Skhug: A recipe and a story]</ref>
Sahawiq is made from fresh red or green hot-[[Chili pepper|peppers]] seasoned with [[coriander]], [[garlic]], salt, [[Nigella sativa|black cumin]] (optional) and various [[spice]]s, the chief constituency being [[cumin]], black pepper, 3 or 4 [[cardamom]] pods (seeds removed and crushed) and a dash of ground [[cloves]].<ref>[http://www.jewishjournal.com/articles/item/passover_yemenite_flavor_at_the_seder_20060407/ Yemenite flavor at the seder]</ref> Some also add [[Caraway|caraway seed]]. Its color may be red or green depending on the type of peppers used in its preparation. The respective varieties are called ''skhug adom'' ("red skhug") and ''skhug yarok'' ("green skhug") in Israel, while ''skhug chum'' ("brown skhug") is ''skhug yarok'' with [[tomato]]es.{{cn|date=September 2015}} In Israel, sahawiq is also sometimes referred to by the generic term ''harif'' ([[Hebrew]]: חריף; lit. "hot/spicy"). It is a popular condiment at Israeli [[falafel]] and [[shawarma]] stands, and served with [[hummus]].<ref>[http://humus101.com/EN/2011/01/22/red-skhug-a-recipe-and-a-story/ Red Skhug: A recipe and a story]</ref>

Revision as of 12:22, 30 November 2016

Sahawiq
Commercially-prepared red skhug
Alternative namessahowqa, skhug, zhug
TypeCondiment
Place of originYemen
Associated cuisineYemeni, Israeli
Main ingredientshot peppers, garlic, coriander
VariationsRed sahawiq, green sahawiq

Sahawiq (Yemeni Arabic: سحوق saḥawiq) or shug (Hebrew: סחוג) is a Middle Eastern hot sauce originating in Yemeni cuisine.[1] Brought to Israel by Yemenite Jews, the condiment is now a staple of Israeli cuisine.

Sahawiq is made from fresh red or green hot-peppers seasoned with coriander, garlic, salt, black cumin (optional) and various spices, the chief constituency being cumin, black pepper, 3 or 4 cardamom pods (seeds removed and crushed) and a dash of ground cloves.[2] Some also add caraway seed. Its color may be red or green depending on the type of peppers used in its preparation. The respective varieties are called skhug adom ("red skhug") and skhug yarok ("green skhug") in Israel, while skhug chum ("brown skhug") is skhug yarok with tomatoes.[citation needed] In Israel, sahawiq is also sometimes referred to by the generic term harif (Hebrew: חריף; lit. "hot/spicy"). It is a popular condiment at Israeli falafel and shawarma stands, and served with hummus.[3]

Preparation

Traditional Yemenite 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.[4]

Medicinal properties

The Jews of Yemen ascribed medicinal properties to chili pepper. According to Yemenite Jewish folklore, the Jews of Yemen survived a great famine, subsisting on tomatoes, hilbeh (fenugreek), and chili peppers. According to another legend, a severe epidemic struck Yemen but the Jews were spared due to their extensive use of these foods. The chili pepper plant was believed to help the body withstand illness, improve vitality and aid digestion, as well as prevent and eliminate intestinal parasites.[citation needed]

See also

References

  1. ^ Nick Wyke (September 29, 2008). "To eat... at Rosh Hashanah". The Times.
  2. ^ Yemenite flavor at the seder
  3. ^ Red Skhug: A recipe and a story
  4. ^ Janna Gur brings you the taste of Israel: Zhug
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