The recipe for cooking is very old, and the treat itself got its name from the dishes in which it is cooked. This is a flat, wide frying pan, which is called, like the food itself – saj. In the historic homeland of the dishes it is used in the open air, preparing meat and vegetables exclusively on coals. In modern interpretation, saj can be prepared at home.
What is saj
The word came from Central Asia: in Azerbaijan they call it a cast-iron skillet with a sloping bottom, which is used for cooking over a small brazier with coals. Saj is also a dish consisting of lamb meat and various vegetables, roasted on fat tail. Each hostess in Azerbaijan prepares treats according to her recipe, introducing new ingredients and spices, varying their quantity. The basis are meat, bell pepper, eggplant, pita, tomatoes. Freshly chopped greens – cilantro, basil, young onions, and dill are served to sajou.
The Saj-pan looks like a lid from the boiler; it looks like a concave circle equipped with side handles. Previously, this dish was made of cast iron and clay, today it is made of thick steel or pure cast iron. Saj frying pan is used in different ways: if you place it on the embers with a convex side to the top, you can make flat cakes and pita bread. If you put the dishes bottom down, you can make not only traditional saj, but also other vegetable or meat stews, roasts, etc. Thanks to the unusual design, you can cook large amounts of food in the pan at one time.
Since traditionally saj-pan is used for cooking on the fire, there is a dish with a special stand and a small brazier for sale. The griddle can be used together with the usual barbecue, the main thing is to stock up on coal. The best choice would be cast iron saj because this material accumulates and distributes heat better, and food does not stick to it. Steel cookware is lighter, more practical, but it cools faster.
To prepare a classic Azerbaijani dish, it is better to take a cast iron skillet for coal; in home life, electric or gas saj is more often used. For a small family, an average speed of 35-40 cm is suitable, and to cook food for a large company, it is better to prefer dishes over 40 cm in diameter. Before the first operation, the cast iron product must be ignited on the fire for 15-20 minutes, after which salt is poured onto the bottom and allowed to cool down. After calcined dishes rinsed with water, heated again and rubbed with sunflower oil.
This is a very tasty Azerbaijani treat, the main features of which are the addition of tender, soft meat, an abundance of vegetables in the recipe and serving with a leaf of pita. A sajish dish is prepared on a griddle of the same name, which is a slightly concave cast-iron circle with a small brazier with coals installed under it. The dishes are used in Azerbaijan on both sides, depending on the type of food that is prepared. The dishes on sadzh are unique and very tasty: in the process of cooking, vegetables exchange taste with meat through butter or, ideally, mutton fat.
How to cook
The principle of creating an oriental treat is that all components are quickly roasted over high heat in fat. Chopped or rolled thin pita is put on the bottom of the plate, and fried vegetables and pieces of meat are placed on top of it. Serge are served hot on the table, usually with a broiler. During the meal, the coals continue to smolder, keeping the food temperature high. The process of extinguishing components lasts a long time, and the fat flowing from them soaks the pita bread, so gourmets consider this part of sajah to be the most delicious.
In the presence of a special pot with a broiler, it is not difficult to make an Azerbaijani delicacy even at home. However, the process can be slightly simplified. To do this, the components are alternately fried in a wok or a conventional frying pan, and only when served on the table are the products shifted to saj. Instead of fat tail, the housewives use chicken fat or lard. A treat may be served to guests and does not require compliance with the rules of etiquette: it is allowed to eat the saj by hand, dipping lavash into gravy, which drains from vegetables and meat.
- Time: 1 hour.
- Servings: 4 persons.
- Calorie dishes: 790 kcal / 100 g
- Purpose: lunch, dinner, festive feast.
- Cuisine: Azerbaijani.
- Difficulty: simple.
Previously, the dish was prepared exclusively from lamb, frying the pulp from different parts of the carcass. However, pork sajj is also very tasty: the treat is fragrant and juicy. The proposed recipe involves the use of pelvic pelvic or scapular portions, where the fillets are moderately soft and fat. You can add Azerbaijani treat with mushrooms, cauliflower, other vegetables, beans, Suluguni cheese, spices. Fat fat can be replaced with chicken fat or lard.
- potatoes – 5 pcs .;
- salt – pinch;
- onions – 1-2 pcs .;
- pork – up to 500 g;
- tomatoes – 4 pcs .;
- large eggplant;
- sweet pepper – 3 pcs .;
- garlic – 2 cloves;
- chilli powder – 1 g;
- vinegar – 1 tsp.
- Cut pork into large slices, pepper and onion – straws.
- Eggplants and potatoes for saja chop coppers with a thickness of