Sajji

Blochistan is the largest province of Pakistan and famous for its tribal cultures and traditions. some of Blochistan cuisine's recipes are different from the other provinces of Pakistan such as Sajji, kaak, Dampukht, Kadhi Kabbab etc. The following picture is not a part of any discovery movie where hero get lost in thick jungle and cook meat for his survival. Its real done in Blochistan province of Pakistan for making a recipe known as "sajji".

 

 

"Sajji" :Traditionally the sajji is prepared on tribal meeting, Holy events and on weeding. The whole lamb after removing skin and cleaning is used, Inside of its stomach raw rice is filled and then opening place is sealed rice cooked with lamb fats. Then lamb is hanged on Iron bar which is fixed at few meter distance around fire with the heat of fire it cooks it might need 2 to 4 hours in completing.

 

 

 

 

 

Now a days in urban areas chicken is also used for making sajji. whose cooking procedure is first wash the whole chicken then make some cuts on it then make a paste of garlic, turmeric, black pepper, oil and lemon. Cover the chicken with this paste let it remain in same condition for 2 to 3 hours. After that chicken is fixed on iron bars and that again fixed around fire until cook then fried hot rice are but into it before serving.

Usually it is served with Naan or Roti while in Blochistan province it is served with Kaak