Aryan Cuisine

Sajji is a popular dish in Baluchistan province of Pakistan. It consists of whole lamb, in skewers (fat and meat intact), marinated only in salt, sometimes covered with green papaya paste, stuffed with rice, then roasted over coals. Sajji is considered done when it is at the 'rare' stage. It is served with a special bread "Kaak", "roti" or "naan", which is baked in an oven, wrapped around a stone "tandoor". Sajji is favorite dish of Baloch people and is available in all regions of Pakistan. Regional varieties are found with subtle differences in flavoring notably in the urban centers of Karachi, Islamabad or Lahore, uses chicken instead of lamb, and is roasted until it is medium or well-done. For making Sajji the meat is roasted to a delightful degree of tenderness and is not very spicy. It is a whole leg of lamb or whole chicken deliciously marinated in local herbs and salt, barbecued beside an open fire. It...

Baloch cuisine refers to the food and cuisine of the Baloch people from the Baluchistan region, compromising the Pakistani Baluchistan province as well as Sistan and Baluchistan in Iran and Baluchistan, Afghanistan. Baloch food has a regional variance in contrast to many other cuisines of Pakistan.  Sajji is a native dish of the desert province of Baluchistan and it is most popular in Balochi cuisine. It consists of whole lamb, in skewers (fat and meat intact), marinated only in salt, sometimes covered with green papaya paste, stuffed with rice, then roasted over coals. Sajji is favorite of Baluchistan natives, where most are nomads.  It is served with a special bread "Kaak", "roti" or "naan". Prominent Baloch dishes such as the lamb-skewd Sajji have gained massive popularity among different parts of Pakistan, including the food hubs of Karachi and Lahore. Regional varieties are found with subtle differences in flavoring  using...