Aryan Cuisine

  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 (help

  Hunter beef came to Pakistan with the British invasion of the Indian subcontinent. By now, however, several chefs have mastered the technique to cook the item. Hunter beef is not cooked over coals or on a wood fire, but rather needs a week until it has been prepared. Hunter beef has regained popularity with availability at various bakeries and other outlets across the country. Preferred for its unique flavour, desirable pink colour and melt-in-the-mouth tenderness that is achieved with long hours of cooking. Easy to make at home, allowing you to control the quality of meat used. A chunk of meat or two are marinated with spices, sugar, salt, kalmi shora (saltpetre) and lime juice or vinegar. Refrigerated for several days to preserve, enhance the flavour of the meat and develop the pink colour. Then, simmered until tender, carved into slices and used for breakfast or tea-time sandwiches. Incredibly delicious, aromatic, tempting in appearance and taste, definitely craving you to go back

This article is about their unique and special food item, the dry lamb meat; called as Persenda. Sometimes this phenomenon is confused with the Landi (which is actually the process of making Persenda). The Pashtuns (also known as Afghan and Pathan) are an ethnic group with populations in Afghanistan and Pakistan. They are generally classified as Eastern Iranian who use Pashto language and follow Pashtunwali, which is a traditional set of ethics guiding individual and communal conduct. Passing through a transition, Pashtun was a pastoralist community moving with their livestock around the year following clouds and foliage. Still almost half of the population of the Pashtuns are either pastoralist (Afghan Kuchi), agro-pastoralists, or small-scale farmers. Persenda is prepared from the meat of native sheep breeds such as Waziri, Kakari, Gassali, Dummari, Musakhaili, Shinwari and Marriwal.The animal selected for persenda is called landi. The white colored sheep breeds like Kakari, Musakhai

  also known as dried meat, is a dish common in Pashtun cuisine of salt-cured meat mostly regions with dry and cold weather. Consumption of Landi is common during the winter months. Sheep are specially fattened so that their flesh may be more suitable for preparing landai. Landi is a type of Pashtun salt-cured meat consumed during harsh winter months. It is mostly associated with the cuisines of Afghanistan and Pakistan. Landhi is usually made from lamb or mutton, but there are regions where beef is also used. The preparation of this delicacy begins in November when specially selected and fattened lambs and sheep are slaughtered in accordance with strict Islamic laws (halal). In cold areas, the consumption of Landi is common during the winter season. Landi is obtained from sheep which are grazed and specially fattened so that their flesh may be more suitable for the purpose. The process of making Landi is not so easy as it takes an expert to prepare it. It is usually prepared from shee