Zhug

Zhug, also known as sahawiq or bisbas, is a spicy hot sauce originating from Yemen and has extended its popularity to other regions of the Arabian Peninsula, where it is referred to as mabboj. In Yemen, several varieties of this sauce exist: sahawiq akhdar (green), sahawiq ahmar (red), and sahawiq bel-jiben (with cheese). It is a crucial ingredient in Saltah, a traditional Yemeni stew.

In Israel, zhug is available in various forms, known as skhug adom (red), skhug yarok (green), and skhug khum (brown), with the brown version often incorporating tomatoes. It is also colloquially called harif and is a popular condiment at falafel and shawarma stands, as well as a complement to hummus.

Preparing zhug is relatively simple. The primary ingredients include fresh red or green hot peppers, coriander, garlic, salt, black cumin (optional), and various other spices. Some recipes also incorporate caraway seeds. Traditionally, Yemeni cooks prepared sahawiq using two stones: a large one called marha' as the work surface, and a smaller one called wdi for crushing the ingredients. Nowadays, a mortar and pestle or a food processor can achieve the same result. Occasionally, Yemenis add a herb known as Pulicaria jaubertii to their sahawiq for an extra kick.