Tempting Sajji

A delicacy from Balochistan loved by everyone

Come winter and people in the provincial capital rush for Sajji, a popular Balochi dish. This delicious dish has a history worth repeating.

Lehri, a prominent Baloch sub-caste is famous for making mouth-watering Sajji. As such this Balochi traditional dish has been named Lehri Sajji, which is still considered the best traditional dish in Balochistan.

Eaten not only by Balochis but in other parts of the country, this dish is made from goat meat or chicken. It is popularly made with whole lamb or chicken, or big pieces of lamb or goat (like the leg of a goat). These whole lambs, chickens etc are attached to skewers, marinated in salt and simple spices and roasted over coals for several hours till the meat turns crisp. The fire is also made of wood coals around which the Sajji is placed and during this time the Sajji is slowly being made on light heat. During the preparation, the aroma of meat fills the entire area.

After preparation, a special dry seal is applied to it. There are many Sajji shops in Quetta city, including Sajji shops on Jinnah Road, Prince Road, Masjid Road, Double Road, Satellite Town, Airport Road and Sariab Road, which have distinguished taste.

Haji Ismail Lehri, the owner of Lehri Sajji House on Sariab Road, said that Sajji was introduced by the Lehri tribe in Quetta city.

“That is why it is also named Lehri Sajji. As such whoever opens a Sajji shop is also forced to name Lehri Sajji because our elders founded this traditional dish,” he said.

According to him, this is a purely Balochi traditional dish introduced long ago and since then people from far-flung areas are coming all the way to Quetta to enjoy this food. “Chicken Sajji is made from a whole chicken,” he said.

He said that like plain food, nothing is added to Sajji. Only the meat is cooked on low heat. In terms of health, Sajji meat is full of protein without chilli, tomato and ghee.

Meanwhile, Khuda Rahim, who had come from Sindh, was also present in the hotel. In response to a question regarding Sajji, he said that he had come to Quetta for some work. “I’m very fond of Sajji, so I came here to eat this special dish of Balochistan and since Quetta’s winter has also started, the taste of Sajji’s has doubled.”

“After ordering Sajji, it’s indeed fun to watch Sajji being prepared right in front of your eyes – indeed an amazing experience.” Saad Ahmed, a local citizen said.

“Sajji is, in fact, a signature cuisine of Baluchistan, very much like other regions of the country that have their own culture and regional food,” he said.