Sajji, the traditional Balochi dish, brings families closer in winter
islamabad — The ongoing winter season has led to a surge in the demand for traditional Balochi dish Sajji in the twin cities of Islamabad and Rawalpindi.
On weekends, families can be seen huddling around the different food outlets in order to enjoy the ‘desi’ cuisine.
While equally popular in other seasons, in winter it allows families to sit by the bonfire and spend quality time together. The traditional delicacy is loved by everyone especially those who have penchant to munch meat.
Sajji is one of the top traditional foods of Balochistan. The traditional Sajji is prepared with whole lamb. However, chicken Sajji has been introduced recently by various eatries and is regarded as a mouth watering dish. The latter is also much affordable due to its price.
Saira Jabeen, a house wife, said Sajji is liked by every member of the house. However, she complained about a surge in its price. A whole chicken Sajji is being sold between Rs400 to Rs500 whereas lamb Sajji costs around Rs1500 per kg.
Khalid Lehri, an expert in Sajji, said preparation of this dish is different from other types of roasted chicken. Meat is tenderized and cooked through application of special techniques. He said some chefs use only salt while some others use spices as well to give it a different flavour. The lamb or chicken is hollowed out and stuffed with potatoes and rice. The whole chickens or lamb are placed on skewers which are arranged around a fire. The meat is allowed to tenderise in its own juices. Some chefs use cooking oil but we prefer to use its own fat which gives the meat a unique flavour.
Sami, a resident of Sector F-11, an admirer of the Balochi traditional food, said he often prefers to relish the dish with his friends. “We have tried tikka, kebab and namkeen gosht (salted meat), but Sajji is our favourite dish,” Sami said.
Ahsan, an employee of a local restaurant at sector G-11, said that the spicy Sajji is more popular than the salted version of “Chargha”.