Saj. The ancient invention of nomads simultaneously performed many functions: warriors used it as a shield during battles, watered their horses with it, grilled food, and baked bread on it... Saj was the most important item in the nomadic life of ancient nomads. Today, the saj has come down to us unchanged and is actively used in modern cuisine.
This flat, wide cast iron or steel pan has given its name to the dishes prepared on it. Traditionally, fresh meat, peppers, eggplants, and tomatoes are cooked on a saj, frying them in vegetable or animal fat. The composition of meat and vegetables can be varied as desired. Dishes cooked on a saj are unique and very tasty: during the cooking process, the vegetables exchange flavors with the meat through the oil or, ideally, lamb fat. Fresh chopped herbs like cilantro, basil, and green onions are traditionally served with saj dishes. My saj is made from a large Soviet disc harrow. I got this lifehack from a cooking show about... Argentine cuisine! It turns out they also know and actively use this unique pan.
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Негізгі бет Meat on a saj. Мясо на садже
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