An Arab dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey. Similar to gruel or porridge, it is eaten in many Arab and North African countries.
The basic mixture for soup is also used in stews, curry-style dishes, rice and vegetables dishes and even as a barbecue rub. There’s a history lesson in this spice blend: Yemen and India were stops on the ancient trade route, so this turmeric-based mix bears a resemblance to some Indian masalas.
Hot sauce skhug is extremely popular in Middle Eastern cuisine. The sauce, a creation of the Yemeni kitchen, was brought to Israel by Yemeni Jews. It’s been said that it is hard to find a home in Israel that doesn’t have a jar of this scalding condiment. Skhug can be green or red, prepared with green and red hot peppers respectively, as well as brown, when prepared with tomatoes and spicy peppers. The sauce is served with flat bread and goes well with humus, falafel, and shawarma.