Sajji: A Balochi Feast of Fire and Flavor

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.

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

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

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

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

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

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

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.

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.

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

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