The Delicay and Tradition of Sajji

Balochi Sajji represents the simplicity of the Baloch people and their rich cultural heritage. This dish has been passed down through generations, keeping its original flavours and cooking methods intact.

The history of Balochi Sajji goes back to the tribal communities of Balochistan, who were skilled hunters. These tribes depended on hunting for their food, and Sajji was an important part of their cooking. Traditionally, Sajji is made with lamb or chicken and the method of its making is simple, using few ingredients and slow-roasting the meat over an open fire. 

In Balochistan, serving Sajji is a sign of respect and hospitality. It is usually made for special occasions like weddings and festivals. Preparing Sajji is a group effort, bringing friends and family together to marinate the meat, roast it, and enjoy the meal. This also strengthens the social bonds and traditions.

Making Sajji starts with marinating the meat with salt, ginger and spices for several hours, letting the flavours soak in. Traditionally, the meat is then roasted over an open fire, which gives it a smoky aroma and a crispy outside while keeping the inside juicy and tender. Sajji is usually served with kaak (a special type of bread), rice, naan, and a refreshing mint and yoghurt chutney.

So how do you really cook Sajji?

Step One:

Choose and clean the meat.

Step Two:

Begin by dry roasting the seeds: carom seeds (ajwain), cumin seeds (zeera), and coriander seeds (sabit dhaniya). Once roasted, grind them coarsely. Next, combine all the other dry ingredients with this seed mixture: salt, black pepper, and cardamom powder (elaichi powder). Prepare a paste using lemon juice, green chillies, garlic, and ginger. Then, incorporate half of your spice mix into this paste. Your marinade is now ready.

Step Three:

Marinate the meat, and leave it for as long as its needed.

Step Four:

Roast it until it's well-cooked.

Step Five:

Sprinkle the other half of your spice mix before you serve it and begin to eat!

Balochi Sajji has become popular around the world, with restaurants offering different versions of this traditional dish. Natural spices and minimal oil further enhance its health benefits. Innovative chefs have also started adding Sajji flavours to pizzas, wraps, burgers, and more, exporting traditional flavour.

Despite modern changes and worldwide popularity, the essence of Balochi Sajji is in its traditional preparation and communal spirit. It remains a highlight at family gatherings, weddings, and festivals like Eid ul Fitr and Eid ul Azha. For the Baloch people, Sajji is not just food; it is a treasured part of their heritage and a delicious reminder of their cultural identity.