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|Alternative names||Harif, Sahawiq, daqqus, sahowqa, skhug|
|Place of origin||Yemen|
|Region or state||Yemen, Israel.|
|Main ingredients||Hot peppers, garlic, coriander|
|Variations||Red shkug, green shkug, brown skhug|
Zhug is made from fresh red or green hot peppers seasoned with coriander, garlic, salt, black cumin (optional) and various spices. Some also add caraway seed. Zhug may be red or green depending on the type of peppers used.
Varieties in Yemen include sahawiq akhdar (green sahawiq), sahawiq ahmar (red sahawiq), and sahawiq bel-jiben (sahawiq with cheese). In Israel, one can find skhug adom ("red skhug"), skhug yarok ("green skhug") and skhug chum ("brown skhug") which has added tomatoes.
In Israel, zhug may be referred to by the generic term harif (Hebrew: חריף; lit. "hot/spicy"). Also known as zhoug, it is a popular condiment at Israeli falafel and shawarma stands, and served with hummus.
Traditional Yemeni 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.