Sajji: Difference between revisions
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[[File:Sajji cooking.JPG|thumb|Sajji being cooked in Balochistan, Pakistan]] |
[[File:Sajji cooking.JPG|thumb|Sajji being cooked in Balochistan, Pakistan]] |
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'''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> |
'''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>https://www.bolnews.com/newspaper/urban-insight/2022/10/tempting-sajji/</ref> |
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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. |
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. |
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Revision as of 22:08, 14 January 2023
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| Place of origin | Pakistan and Iran |
|---|---|
| Region or state | Balochistan, Pakistan |
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
References
- ^ Shahzad, Sadaf. "The Story of Sajji". Youlin Magazine.
- ^ https://www.bolnews.com/newspaper/urban-insight/2022/10/tempting-sajji/
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| Muhajir |
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| Punjabi |
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| Saraiki | |||||
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| Common dishes |
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| Pakistani diaspora | |||||
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| This Pakistani cuisine–related article is a stub. You can help Wikipedia by expanding it. |
Sami is also a good dish for lunch