The word sahawiq [saħaːwiq] comes from the Arabic root (
s-ḥ-q) which means to pestle or to crush. Formally, it is a plural form. In
Judeo-Yemenite Arabic a corresponding singular form is more common, سحوق [zħuːq], from which the Hebrew name [sħug] was derived.
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]
In Israel, one can find skhug adom ("red zhug"), skhug yarok ("green zhug") and skhug khum ("brown zhug"), which has added
tomatoes.[citation needed] Red zhug is made with red peppers while green zhug is made with green peppers, or
jalapeños.[7] Zhug may be referred to by the generic term harif (Hebrew: חריף; lit. "hot/spicy"). Also known as zhoug,[8][9][10] it is a popular condiment at Israeli
falafel and
shawarma stands, and served with
hummus.[11]
Traditional Yemeni cooks prepare sahawiq 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.[16] Yemenis sometimes add Pulicaria jaubertii.[17]
^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.