Sajji is aboriginal dish of Baluchistan, the largest province of Pakistan. Originally known for cooking of lamb, the way of cooking of Sajji is quite unique which is entirely congenital to the Baloch nation.
Sajji is basically prepared by the roasting of the meat on a skewer on charcoal and wood. In a way, the method of roasting resemble the way of roasting the meat by Syrians, so a theory suggests that the idea of Sajji was conceived from Syrians by the Baloch people. However the delicacy of Sajji solely connotes the Baloch cuisine.
The traditional and genuine Sajji is not a spicy dish as the meat, which is usually the whole leg of the lamb is marinated only with salt and herbs. Some cooks also add green papaya paste in its material. After this the meat is stuffed with rice and then it is roasted over coals on a very gentle temperature. Ultimately Sajji becomes ready when its roasting reaches a delicate stage. Sajji is traditionally served with “Kaak“, or “Naan“, a typical form of bread which is baked in an oven, wrapped around a stone.
Sajji, a favorite dish of Baluchistan natives, is now becoming popular in other major cities of Pakistan. At many food spots in cities like Karachi, Lahore and Islamabad, chefs use chicken instead of lamb in which more spices and the lemon juice is applied, but the way of cooking is very much the same. The chicken Sajji is served with Palau made with nuts, dried plums and spices.