Sajji (Balochi and Urdu: سجی) is a dish originating from the Baluchistan 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, optional stuffed with rice, then roasted over coals.
This is considered done when it is at the ‘rare’ stage. And It is served with a special bread “Kaak”, “roti” or “naan”, which is baked in an oven, wrapped around a stone “tandoor”.
They call is as a favorite dish of Baloch people and are available in all regions of Pakistan.
Regional varieties are found with subtle differences in flavoring notably in the urban centers of Karachi, Islamabad or Lahore, uses chicken instead of lamb, and is roasted until it is medium or well-done.
It is a leg of lamb. It is really tasty and nutritious food by the Baluchistan people. They are marinated with local herbs and masalas and then it is cooked like a barbecue in an open fire.
People are calling it a good food which shows the high consumption of fat by people living in cold areas like Quetta, Baluchistan. They belong to Balochi basically but due to its popularity, it’s being tried by food lovers around Pakistan too.
Some people are arguing that it is not very spicy. It’s a salty roasted mutton. Once you visit the Quetta you should try it else you will miss a “big deal”.
Recipes Of Sajji
They use only the most suitable ingredients in all of the recipes, That you can imagine a wide assortment of dishes from the subcontinent They have Chicken Sajji, Balochi Mutton, and Lamb Sajji.
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