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 dish originating from the [[Balochistan, Pakistan|Balochistan]] province of [[Pakistan]]. Triditional sajji and authentic sajji consists of whole [[Lamb and mutton|lamb]] but on commercial level it is mostly made with [[chicken]] due to its lower costs, in skewers (fat and meat intact), marinated only in salt. 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]]". 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 and is served with rice instead of Balochistan's triditional Kaak bread |
'''Sajji''' ([[Balochi language|Balochi]] and [[Urdu]]: سجی) is a dish originating from the [[Balochistan, Pakistan|Balochistan]] province of [[Pakistan]]. Triditional sajji and authentic sajji consists of whole [[Lamb and mutton|lamb]] but on commercial level it is mostly made with [[chicken]] due to its lower costs, in skewers (fat and meat intact), marinated only in salt. 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]]". 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 and is served with rice instead of Balochistan's triditional Kaak bread |
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==Balochi Sajji in Lahore== |
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Balochi Sajji has special cuisine in Lahore with name of Balochi Sajji by Bundo Khan Restaurant situated in Qadafi Stadium Lahore. |
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==See also== |
==See also== |
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Revision as of 21:59, 24 September 2020
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Sajji (Balochi and Urdu: سجی) is a dish originating from the Balochistan province of Pakistan. Triditional sajji and authentic sajji consists of whole lamb but on commercial level it is mostly made with chicken due to its lower costs, in skewers (fat and meat intact), marinated only in salt. 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". Regional varieties are found with subtle differences in flavouring notably in the urban centres of Karachi, Islamabad or Lahore, uses chicken instead of lamb, and is roasted until it is medium or well-done and is served with rice instead of Balochistan's triditional Kaak bread
See also
References
| Balochi |  | ||||
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| Kashmiri | |||||
| Muhajir |
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| Pashtun | |||||
| Punjabi |
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| Saraiki | |||||
| Sindhi | |||||
| Common dishes |
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| Pakistani diaspora | |||||
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