The Hebrew word is pronounced [sχug], and not [ʒug] as the English spelling zhug might suggest.
The word sahawiq [saħaːwiq] comes from the Arabic root (s-ḥ-q) which means to pestle or to crush. This makes it a semantically equivalent to pesto. Formally, it is a plural form.
Varieties
Varieties in Yemen include sahawiq akhdar (green sahawiq), sahawiq ahmar (red sahawiq), and sahawiq bel-jiben (sahawiq with cheese, usually Yemeni cheese).[4]Sahawiq is one of the main ingredients of saltah.[5]Wazif (traditional Yemeni dried baby sardines) is sometimes added to the sahawiq's ingredients and it is known as sahawiq wazif (Arabic: سحاوق وزف).[6]
Sahawiq may be referred to by the generic term harif (حَرِيف or חריף; lit. "hot/spicy"). Also known as zhoug,[7][8][9] it is a popular condiment at falafel and shawarma stands, and served with hummus.[10]
Traditional Yemeni cooks prepare zhug 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.[15] Yemenis sometimes add Pulicaria jaubertii.[16]
Red, green, and smoked zhug
Zhug and its ingredients
Jachnun served alongside boiled eggs, grated tomatoes, and zhug
^Grayson, Michele. "Spicy Starters: Balanced Heat in Appetizers Rouses Palates, Titillates Taste Buds and Enhances the Dining Experience, especially when Paired with the Right Beverages." Jobson's Cheers, vol. 18, no. 4, 2007, pp. 48.
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