Sajji (Balochi and Urdu: سجی) is a dish starting from the Balochistan region of Pakistan. Conventional and bona fide sajji comprises of entire sheep yet on business level it is generally made with chicken because of its lower costs, in sticks (fat and meat unblemished), marinated distinctly in salt. Sajji is viewed as done when it is at the 'uncommon' stage. It is presented with a unique bread "Kaak", "roti" or "naan", which is heated in a stove, folded over a stone "oven". Territorial assortments are found with unobtrusive contrasts in enhancing eminently in the metropolitan places of Karachi, Islamabad or Lahore, utilizes chicken rather than sheep, and is simmered until it is medium or very much done and is presented with rice rather than Balochistan's triditional Kaak bread