For Baloch people, who have a deep love for roasted and juicy meat, there's no dish quite like Balochi Sajji.
Balochi Sajji, the meat, lamb, mutton or chicken, is slow-cooked over an open fire or coals, infused with the smoky aroma of burning wood. The result? Tender, juicy food that transcends seasons and occasions.
The beauty of Balochi Sajji lies in its simplicity. The traditional recipe requires no fancy ingredients – just salt, the meat itself, and a hardwood rod for skewering. The meat is slashed to allow the salt to penetrate, then placed upright over the coals. Hours of gentle cooking work their magic
Balochi Sajji is best enjoyed with roti, naan, chapati, or the unique "Kaak" bread, fried on special stones to achieve a delightful textural contrast.
While Balochi Sajji originated in Balochistan, its fame has spread far and wide.
Watching the meat slowly roast, inhaling the smoky aroma, and hearing the crackling of the fire – it's a sensory feast that awakens the soul.