Sajji Balochistan delicious food attracts food-lovers
Syed Muhammad Yaseen :
“We battle Quetta’s freezing temperature through this Sajji”, Mehmood Ahmed a tourist from Karachi says. A large number of tourists from Pakistan’s largest city of Karachi thronged Quetta and Ziarat to enjoy snowfall. The number of customers increased at food stalls and hotels in Quetta, the provincial capital of Balochistan province.
“We hardly meet the increasing demand of customers”, Allah Bakhsh, a young man preparing Sajji dish tells Quetta Voice. The dish is considered very healthy for high blood pressure and heart-related patients as it requires no oil and spices. We are visited by a number of heart patients, Rahim Bakhsh the owner of Quetta’s famous Lehri Sajji said.
Sajji the famous dish originated from the twisted mountains of Balochistan
Sajji the famous dish originated from the twisted mountains of Balochistan. Soon, the dish got fame in hotels and restaurants countrywide. The Sajji is made from meat or chicken. Lamb or chicken marinated with salt and spices double the taste. The dish is considered a provincial restaurant in Balochistan.
The demand for Sajji was firstly in the chilly weather but now it is considered as a necessary dish every time independent of the season. The lamb or chicken is cut into various pieces for adding salt and spices inside the meat. Then a long stick is passed through it for roasting.
Baloch tribesmen used to prepare Sajji in the rugged mountains of Balochistan in the winter season
In ancient times the Baloch tribesmen used to prepare Sajji in the rugged mountains of Balochistan in the winter season. Since there was no vegetable ghee, masala, etc at that time. Sajji was the cheapest and easiest dish providing multi nutrients to battle winter and meet growing appetite. The dish is cooked in woods and requires no gas and according to the native people of Balochistan woods add more taste to Sajji.
Method of Sajji:
Sajji, the mouth-watering dish, can be prepared easily as follows;
- Chicken/Lamb without skin and deep cuts are taken.
- Add spices and rub them on the surface of the meat for some minutes.
- The meat is passed through the stick.
- Keep the meat on fire for 15 to 20 minutes.
- Soon after the meat is cooked masala is poured on it.
So, if you are hungry and want to end your appetite go and visit the famous Lehri or Balochi Sajji in Prince road of Quetta.
