Zhug

Zhug, a fiery and aromatic hot sauce originating from Yemen, has become a beloved condiment in Jewish cuisine, particularly among Yemenite Jews. Its roots trace back centuries, where it was traditionally made with fresh green chilies, garlic, cilantro, and a blend of spices like cumin and cardamom. The sauce was a staple in Yemen, used to add depth and heat to simple dishes. When Yemenite Jews immigrated to Israel in the mid-20th century, they brought zhug with them, and it quickly spread into the broader Israeli food scene, becoming a must-have alongside falafel, shawarma, and even shakshuka.

The evolution of zhug into Jewish culinary traditions is a story of adaptation. In Yemen, it was often paired with flatbreads and stews, but in Israel, it found new life as a versatile condiment. Jewish cooks experimented with variations, such as red zhug (made with ripe red chilies) or milder versions to suit different palates. Its bold flavors resonated with the vibrant, spice-forward nature of other Jewish dishes like matbucha, a cooked tomato and pepper salad, or chraime, a spicy fish dish popular among North African Jews. The sauce’s ability to elevate humble ingredients made it a natural fit for Jewish kitchens, where resourcefulness and bold flavors often go hand in hand.

Today, zhug is a testament to the way Jewish cuisine absorbs and transforms influences from the diaspora. Whether drizzled over grilled meats, stirred into soups, or served alongside malawach, a flaky Yemenite Jewish pastry, zhug embodies the dynamic interplay of tradition and innovation. Its journey from a regional Yemenite specialty to a global Jewish favorite mirrors the broader story of Jewish food—rooted in history, yet always evolving.