Sajji: A Balochi Feast of Fire and Flavor

Sajji is a dish that evokes the spirit of Balochistan. The process of cooking meat is elaborate and requires an intense fire.

Cooking Sajji with the dual sided fire in uthal Balochistan (2021)SOCH Outreach Foundation

The Origins of Sajji

A chef from Uthal, Balochistan, tells us about how the Baloch prefer red meat over chicken and work hard on raising their own livestock throughout the year. This is the original form of Sajji where one whole goat is slow-cooked for many hours.

Baloch Food Tales: Sajji & Kaak Bread (2023)SOCH Outreach Foundation

Nomadic Balochi Dishes - Sajji & Kaak Bread

Watch our film on Sajji and Kaak bread.

collecting the wood for making the sajji dish (2021)SOCH Outreach Foundation

The Method

Meat is cooked in a highly calculated, methodical way in this region with some of recipes being passed down from generations. For Sajji, especially, the preparation of the fire is very important.

Gathering wood for the fire of sajji dish (2021)SOCH Outreach Foundation

The Wood

The dish is cooked with a dual sided fire with wood placed on either side of the meat.

A chef slices the lamb (2021)SOCH Outreach Foundation

Preparation of Meat

Meat from one whole goat is divided into six equal parts.

Salt being used for marination (2021)SOCH Outreach Foundation

Salt

The chef adds a minimal amount of spice and a generous amount of salt.

Adding olive oil to the meat (2021)SOCH Outreach Foundation

Olive Oil

The meat is then thoroughly dressed with oil and fixed on large metal skewers.

Meat being placed in the middle of the dual sided fire with the help of skewers (2021)SOCH Outreach Foundation

Skewers

The meat is placed with skewers in the middle of the wood.

Checking the wood as it burns and cooks the sajji (2021)SOCH Outreach Foundation

Dual Sided Fire

A dual sided fire within a 2-meter distance is lit and the skewers are placed in the center.

Cooking Sajji with the dual sided fire in Uthal Balochistan (2021)SOCH Outreach Foundation

The Cooking Intensity

It takes three to four hours for the meat to be fully cooked. During this time, the cook expertly manages the intensity of the fire.

Chef uses rod to work the dual sided fire in Uthal Balochistan (2021)SOCH Outreach Foundation

Managing the Fire

The chefs and nomads who cook this dish have to manage the wood and fire, their skills lie in managing this fire for the duration of time it takes to roast the meat - upwards of 3 hours.

Chef removes Sajji from the skewer (2021)SOCH Outreach Foundation

Fully Cooked

Once cooked the chef brushes the meat of any residue from the fire.

Sajji cooked placed on top of green papaya leaf (2021)SOCH Outreach Foundation

Final Product

Sajji is usually eaten on its own or with Kaak bread on the side.

Credits: Story

Produced by SOC Films 
Project Director: Sharmeen Obaid Chinoy
Producers: Syed Ayub , Sameer Khan 
Project Manager: Huma Shah 
Director of Photography: Murtaza Ali 
Photography: Asad Amaan, Murtaza Ali 
Photography Editor: Murtaza Ali 
Additional Video & Photography: Khurram Victor 
Exhibits Writer: Raania Durrani 
Exhibits : Syed Ayub , Sameer Khan 
Video Editors: Sourath Behan, Asad Amaan, Nina Zehri 
Color Grade: Sourath Behan, Asad Amaan
Sound Design: Sameer Khan 

Credits: All media
The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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