Red Skhug: a Recipe and a Story

Skhug, if you will, is the Middle-Eastern version of Tabasco – only a little thicker and much more tasty. It is everywhere you look, especially if there’s hummus on the table.

Skhug (*) is one of several traditional hot pastes, that are common in Middle Eastern and North African cuisines – including the Moroccan Sahka, the Tunisian Arrisa, the Syrian/Iraqi Muhammara and others, all of which made mainly of chili peppers, garlic, and spices.

Skhug, specifically, is the most common in Israel and the Palestinian territories.

Technically, it’s Yemen and is traditionally served with Yemen foods (such as Malawach and Jachnun), but you find it practically anywhere and with all sorts of foods. It’s almost always around when there’s hummus – and the combination is sheer genious.

There’s the green schug and red schug, both of which can be anything from slightly-hot to burning-hot. It’s nothing like Tabasco or Wasabi, though. Schug is not only hot and spicy, but also have the wonderful flavor of fresh peppers and herbs. The sensation is addictive. Read more

January 22, 2011 | Filed Under All Recipes | 4 Comments