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{{Infobox food
{{unreferenced|date=June 2009}}
|name=Sajji
[[File:Sajji.JPG|thumb|Chicken sajji]]
|image=Sajji.JPG
|caption=
|alternate_name=
|country=[[Pakistan]] and [[Iran]]
|region= [[Sistan and Baluchestan]], [[Iran]] and [[Balochistan (Pakistan)|Balochistan, Pakistan]]
}}
[[File:Sajji cooking.JPG|thumb|Sajji being cooked in Balochistan, Pakistan]]
[[File:Sajji cooking.JPG|thumb|Sajji being cooked in Balochistan, Pakistan]]
{{Main article|Balochi cuisine}}
⚫
'''Sajji''' ({{lang-bal|{{Nastaliq|سجی}}}}) is a popular dish in [[Balochistan, Pakistan|Balochistan]] province of [[Pakistan]]. It consists of whole [[Lamb and mutton|lamb]] or [[chicken]], 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 '[[Doneness|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 favourite dish of [[Baloch people]] and is available in all regions of Pakistan. Regional varieties are found with subtle differences in flavouring notably in the urban centres of [[Karachi]], [[Islamabad]] or [[Lahore]], uses [[chicken food|chicken]] instead of lamb, and is roasted until it is medium or well-done.
'''Sajji''' ([[Balochi language|Balochi]] and [[Urdu]]: سجی) is a Balochi dish originating from the [[Balochistan, Pakistan|Balochistan]] province of [[Pakistan]].<ref>{{Cite web|url=https://www.youlinmagazine.com/article/the-story-of-sajji/MTk1Nw==|title=The Story of Sajji|first=Sadaf|last=Shahzad|website=Youlin Magazine}}</ref><ref>{{Cite web|url=https://www.bolnews.com/newspaper/urban-insight/2022/10/tempting-sajji/|title=Tempting Sajji - BOL News}}</ref>


⚫
Traditional and authentic sajji consists of [[Lamb and mutton|lamb]], marinated only in salt with a few spices. Sajji is considered done when it is at the '[[Doneness|rare]]' stage. It is served with rice that is cooked inside the animal, which is baked in an oven, wrapped around a stone "[[tandoor]]". Regional varieties are found with subtle differences in flavouring. Notably, in the urban centres of [[Karachi]], [[Islamabad]] or [[Lahore]], [[chicken food|chicken]] is used instead of lamb, the sajji is roasted until it is medium or well-done and is served with rice instead of Balochistan's traditional [[Kaak (bread)|Kaak]] bread.
Famous Sajji outlets in Karachi, Lahore, [[Tando Adam Khan]], [[Quetta]] Sajji House and [[Food Street]]. In Sargodha famous sajji outlet is Zam Zam Sajji House

==Balochi Sajji in Lahore==

Balochi Sajji has special cuisine in Lahore with name of Balochi Sajji by Bundo Khan Restaurant situated in Qadafi Stadium Lahore.


==See also==
==See also==
* [[Balochi cuisine]]
* [[Balochi cuisine]]
* [[Tabaheg]]
* [[List of chicken dishes]]
* [[List of chicken dishes]]
* [[List of lamb dishes]]
* [[List of lamb dishes]]
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{{Pakistani dishes}}
{{Pakistani dishes}}
{{Chicken dishes}}


[[Category:Balochi cuisine]]
[[Category:Balochi cuisine]]
[[Category:Pakistani cuisine]]
[[Category:Pakistani meat dishes]]
[[Category:Lamb dishes]]
[[Category:Lamb dishes]]
[[Category:Chicken dishes]]
[[Category:Pakistani chicken dishes]]
[[Category:Baked goods]]
[[Category:Baked foods]]
[[Category:Stuffed dishes]]
[[Category:Stuffed dishes]]
[[Category:Spit-cooked foods]]


{{meat-stub}}
{{meat-stub}}

Latest revision as of 20:05, 12 November 2024

Sajji
Place of originPakistan and Iran
Region or stateSistan and Baluchestan, Iran and Balochistan, Pakistan
Sajji being cooked in Balochistan, Pakistan
Main article: Balochi cuisine

Sajji (Balochi and Urdu: سجی) is a Balochi dish originating from the Balochistan province of Pakistan.[1][2]

Traditional and authentic sajji consists of lamb, marinated only in salt with a few spices. Sajji is considered done when it is at the 'rare' stage. It is served with rice that is cooked inside the animal, which is baked in an oven, wrapped around a stone "tandoor". Regional varieties are found with subtle differences in flavouring. Notably, in the urban centres of Karachi, Islamabad or Lahore, chicken is used instead of lamb, the sajji is roasted until it is medium or well-done and is served with rice instead of Balochistan's traditional Kaak bread.

See also

[edit]

References

[edit]
  1. ^ Shahzad, Sadaf. "The Story of Sajji". Youlin Magazine.
  2. ^ "Tempting Sajji - BOL News".
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