|This article does not cite any references or sources. (June 2009)|
Sajji is a native dish of the desert province of Balochistan, Pakistan that is popular in Balochi cuisine. It consists of whole lamb, in skewers (fat and meat intact), marinated only in salt, sometimes covered with green papaya paste, stuffed with rice, then roasted over coals. Sajji is considered done when it is at the 'rare' stage. It is served with a special bread "Kaak", "roti" or "naan", which is baked in an oven, wrapped around a stone "tandoor". Sajji is favourite dish of Baloch people, . Regional varieties are found with subtle differences in flavouring notably in the urban centres of Karachi, Islamabad or Lahore, uses chicken instead of lamb, and is roasted until it is medium or well-done.
Famous Sajji outlets in Karachi and Lahore are Tando adam and Quetta Sajji House and Food Street.in Sargodha famous sajji outlet is Zam Zam Sajji House
Balochi Sajji in Lahore
Balochi Sajji has special cuisine in Lahore with name of Balochi Sajji by Bundo Khan Restaurant situated in Qadafi Stadium Lahore.
|This meat-related article is a stub. You can help Wikipedia by expanding it.|
|This Pakistani cuisine–related article is a stub. You can help Wikipedia by expanding it.|