Zhoug (Sahawiq)

Zhoug, also known as sahawiq in the Yemeni highlands, has its origins in the Jewish and Muslim kitchens of Yemen, where it accompanied nearly every meal for generations. Its preparation relied on simple yet patient gestures: grinding chili peppers, garlic, and fresh herbs between two stones, a technique passed down from mother to daughter long before the advent of modern utensils. This condiment later traveled with Yemeni Jewish communities to Israel in the twentieth century, where it became a staple at the table while retaining its rustic character. Each household maintained its own spice proportions, making zhoug as much a family signature as a regional sauce.

• 150 g fresh green chili peppers (long mild or slightly hot type)
• 4 to 6 garlic cloves
• 1 large bunch fresh cilantro
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 4 to 5 green cardamom pods
• 1/2 teaspoon salt
• 3 to 4 tablespoons olive oil or neutral oil

1. Wash and stem the green peppers, removing seeds according to desired heat level.
2. Grind the garlic, salt, cumin seeds, and coriander seeds between two stones or in a mortar until a coarse paste forms.
3. Add the chopped peppers and continue grinding until they break down into a thick purée.
4. Incorporate the chopped fresh cilantro and shelled cardamom seeds, continuing to grind until smooth.
5. Drizzle in the oil gradually while mixing, until a thick but pourable consistency is achieved.
6. Let rest for a few hours at room temperature before serving, allowing the flavors to meld.

Zhoug delivers a vibrant, herbaceous punch, carried by the bright freshness of cilantro and the bite of green peppers. The dry-toasted spices—cumin and cardamom—provide warm depth and a slightly citrusy note that tempers the pepper's heat. Its texture remains rustic and grainy, faithful to the ancient stone-grinding method rather than the smoothness of modern appliances.