Balochi Sajji much sought after dish in winter

The ongoing nip in the winter season also added a surge in the demand of traditional Balochi Sajji in the twin cities of Islamabad and Rawalpindi. On each weekend, residents are seen huddling with their families around the different food outlets in order to enjoy this 'desi' cuisine.
In winter, it is a treat to sit by the bonfire and the traditional delight is loved by everyone especially those who have penchant to munch meat. Sajji is one of the top traditional foods of Balochistan cuisine as it consists of lamb meat. On the other hand, the chicken Sajji introduced recently by various eateries has also been regarded as the mouth watering dish. The latter one is much affordable due to its prices.
Saira Jabeen, a house wife, waiting patiently for her platter of Sajji, told this scribe that most families like it but complained about surge in its prices. A whole chicken Sajji is being sold between Rs 400 to Rs 500 whereas lamb Sajji cost around Rs 1500 per kg.
Khalid Lehri, an expert in Sajji informed that the preparation of this dish is different from other types of roasted chicken.
Meat is tenderized and cooked through application of some special techniques. He said firstly, salt is rubbed on meat and left for hours before putting it on a smoldering wood fire. The whole lamb/chicken legs are rotated in a form of circle around the lit up fire at a specific distance for a definite time. "The skin gets crispy and tender over the flames of fire and we cook it in fat, rather than mixing cooking oil, finally leading to sumptuous Sajji.
The secret behind Sajji aroma is the result of bonfire that lends it true flavor and color, he said. Sami, a resident of Sector F-11, also appeared as an admirer of the traditional item, who said he often prefers to enjoy this traditional food with his friends. "We have tried Tikka, Kebab and Namkeen gosht, but Sajji is our favorite dish," he said. Ahsan, an employee of a local restaurant at G-11, who has been preparing Sajji for many years, explained that the spicy Sajji is more popular than salted version of "Chargha".