| Ferguson, Gillian 4 October 2017 | Kremezi, Aglaia 21 June 2010 |
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| In Israel, one can find skhug adom "red zhug" , skhug yarok "green zhug" and skhug khum "brown zhug" , which has added | Also known as zhoug, it is a popular condiment at Israeli and stands, and served with |
"Spicy Starters: Balanced Heat in Appetizers Rouses Palates, Titillates Taste Buds and Enhances the Dining Experience, especially when Paired with the Right Beverages.
20| Some also add , , and | |
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| Etymology [ ] The word Sahawiq comes from the Arabic root which means to pestle or to crush | Sahawiq is one of the main ingredients of |
Varieties [ ] Varieties in Yemen include sahawiq akhdar green sahawiq , sahawiq ahmar red sahawiq , and sahawiq bel-jiben sahawiq with cheese, usually.
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