History of Sajji سجی

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Sajji is originated from Baluchistan province of Pakistan that’s why it is also known as Balochi Sajji. The authentic recipe includes whole grilled lamb but chicken sajji can also be cooked. Sajji has skin with it and it is only marinated with salt. Chicken is held on skewers and grilled. Sajji has a crispy layer on it which enhances the taste of the dish. In Baluchistan, it is served with a bread known as Kaak. Sajji in Karachi is eaten with Puri, In Lahore and Islamabad, the combination is sajji and rice. Lamb Saji is served with rice too. Pakistanis love to sprinkle chat masala and lemon juice on it.
Chicken Sajji
Ingredients
1 whole chicken with skin
1 tablespoon ginger paste
1 tablespoon garlic paste
2 tablespoons lemon juice
Salt, to taste
Oil, for basting
Mix vinegar, ginger-garlic paste, salt and pepper in a bowl.
make slits in the thickest parts of meat. If using chicken with skin
Mutton Sajji
Instructions:
Cut or slash the lamb or mutton with a knife in multiple spots (helps in cooking inner parts of meat).
Spread salt over the meat to ensure it penetrates evenly in the meat for taste.
Stab the hardwood/metal rod into the meat and place it upright between lit coals from both sides (not too close and not too far).
Allow the meat to cook gently for hours until it becomes tender and juicy.
Remove the meat from the rod and serve hot with roti, naan, chapati, or ''Kaak''Bread.
Note: Balochi Sajji (the traditional recipe) does not require any additional oil, spices, or peppers, making it a healthier option compared to other grilled and roasted meats. The traditional method of cooking meat on an open fire/coal provides a unique and delicious taste that cannot be replicated with other cooking methods.
Common Ingredients Used for the Dish
When traditionally prepared, Sajji requires ingredients for three steps of marinating, preparing and cooking. Lamb leg with skin, salt, white vinegar, ginger garlic paste, cumin seeds, cardamom, coriander seeds, cloves, black pepper, fennel seeds and green cardamom are the basic traditional ingredients used for preparations. Quantities change based on requirement and preferences.
Sajji Recipe- Preparation Overview
The process of making Sajji is divided into three parts: marinating, preparation and cooking. In all, the preparation time is about 2 to 2 1/2 hours and the cooking method is generally roasting. The lamb (or chicken) leg is first marinated and then prepared for roasting. Once the meat is done, it is ready to be served. It is worth mentioning that the meat for the dish is considered done and ready for consumption when it is 'rare'.
Serving and Eating Sajji
A wholesome meal in itself, the preparation is generally served as a part of a major lunch or dinner meal. It can be served all by itself or as a part of the main course.



Kaak Bread
Kaak is actually a variety of Balochi roti which is renowned with the name of stone bread. This roti is prepared by wrapping the lumps of wheat dough around a rock. It is very hard roti which is very famous among Balochis. Kaak is preferred to be eaten with cooked meat like Dumpukht or Sajji. The locals love to eat it with meat

*While working in Avari Tower Hotel I make with Beef and Fish as well



 

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