Sajji (Balochi and Urdu: سجی) is a Balochi dish originating from the Balochistan province of Pakistan.[1]
Place of origin | Pakistan and Iran |
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Region or state | Balochistan, Pakistan |
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.
Pakistani dishes by cuisine and region | |||||
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Balochi | |||||
Kashmiri |
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Muhajir |
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Pashtun |
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Punjabi |
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Saraiki | |||||
Sindhi |
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Common dishes |
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Pakistani diaspora |
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Stews, braises and casseroles |
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Fried chicken |
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Roast and barbecue |
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Rice dishes |
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Pies and bread dishes | |
Salads |
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Chicken soup |
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Cuts and techniques |
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List of chicken dishes |
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Sami is also a good dish for lunch