Exploring Sadj, Azerbaijan: A Place Of Rich Cultural History

Sadj is a traditional Azerbaijani dish and the name of the pan it is cooked in. It is a mix of meat and vegetables, typically lamb with tomatoes, green peppers, and aubergines, cooked in fat from the rump of a local breed of sheep. The dish is cooked and served in the same pan, with coals burning underneath to prevent the fat from congealing.

Sadj is a traditional Azerbaijani dish cooked in a wok-like pan

Sadj combines vegetables and meat, with aubergines, tomatoes, green peppers, and lamb being popular ingredients. The dish is cooked in guyrug, which is fat from the rump of a local breed of sheep. It is often served with bread, which can be used to soak up the remaining fat at the end of the meal.

Sadj is just one of many Azerbaijani dishes that blend elements from Turkish and Iranian cuisines. The country's cuisine is known for its abundant use of seasonal vegetables and greens, including aubergines, tomatoes, peppers, beets, radishes, and cabbage, as well as meats such as lamb, beef, and chicken. Spices and herbs are also important, with mint, coriander, dill, tarragon, and thyme widely used.

Azerbaijani people take pride in their food and hospitality, and it is common to be served tea, considered the national beverage, when visiting someone's home. The country's diverse and delicious cuisine is a draw for tourists, with culinary tours to picturesque regions like Gabala and Sheki in the north becoming increasingly popular.

The dish includes lamb, vegetables, and fruit

Sadj is a traditional Azerbaijani dish that originates from the northwestern regions of the country, particularly the areas surrounding the city of Ganja. It is a delicious and hearty dish that embodies the flavors and hospitality of Azerbaijan. The name "sadj" refers to the metal platter or sac (sacdu in Azerbaijani) on which the dish is prepared and served. This platter is placed over hot coals, and the ingredients are cooked together to create a flavorful and aromatic meal.

Fruit is also an essential component of this dish, adding a touch of sweetness and a unique twist. Plums, apricots, and peaches are commonly used, with some recipes even incorporating pomegranates. The fruit is usually sliced or halved and cooked alongside the vegetables and lamb. As the dish cooks, the juices of the fruit blend with the spices and lamb juices, creating a savory and slightly tangy sauce that coats the ingredients.

The preparation and serving of sadj are part of its appeal. The metal platter is heated to a high temperature, and butter or clarified butter (ghee) is often used to prevent the ingredients from sticking. The lamb is added first and quickly seared, followed by the vegetables and fruit. The entire mixture is then cooked together, with the cook carefully turning and mixing the ingredients to ensure even cooking and prevent burning. The dish is typically served straight from the sac, creating a visually appealing and sizzling centerpiece for any meal.

It is cooked using tail fat, which congeals quickly

Sadj is a traditional Azerbaijani dish cooked in a flat pan or griddle over hot coals. The name "sadj" refers to both the pan and the dish itself. The dish combines tomatoes, green peppers, and eggplants with lamb and herbs.

Sadj is cooked using tail fat, which congeals quickly. This means it must be served promptly, directly from the stove to the table, with the coals still burning underneath. The pan is typically made of cast iron, which is an excellent heat conductor, maintaining high temperatures. Before use, the pan is washed with warm water, then placed over the fire with salt inside, which is fried for 10-15 minutes. After cooling and a second wash, the pan is heated again with a thin layer of sunflower oil added.

The oldest sadj dish is sadj-govurma, which consists of cuts of meat and sheep's tail fat browned in butter, with onion added. The basic technique for making sadj is simple: cut the meat into small pieces, heat butter in the pan, and fry the meat for 5-7 minutes. Next, add the onion, pepper, saffron, thyme, salt, and pepper, and fry for 10-15 minutes until cooked. Fry the aubergine and tomato separately, then place all the ingredients on the sadj, with the meat and onion in the middle and the vegetables on the side.

The pan is brought to the table with coals burning underneath

Sadj is a traditional Azerbaijani dish and the name of the pan it is cooked in. The dish is a combination of tomatoes, green peppers, eggplants, lamb, and herbs. It is cooked using lamb tail fat, which congeals quickly, so it is served directly from the stove to the table on the pan, with the coals burning underneath.

The sadj pan is a special cast-iron frying pan with a sloping spherical bottom heated on coals. The central part of the pan is used for roasting meat, while the peripheral part is used for roasting vegetables, which is likely why it has a spherical surface. The name of the dish and the pan comes from the Sajids, the ancient dynasty of Arab masters who lived in southern Azerbaijan and cooked their food on an open fire.

The sadj pan is typically equipped with two handles, though it can be produced without them. It is available in small, medium, and large sizes, with diameters ranging from less than 35.5 cm to more than 40 cm. The size of the pan is chosen based on the amount of food that needs to be cooked. The pan is also available in different materials, such as cast iron, stainless steel, alloys, and ceramics.

The cast-iron sadj pan is a popular choice due to its heat retention properties, durability, and non-stick effect. However, it has some disadvantages, such as its heavy weight and susceptibility to rust if not properly cared for. On the other hand, stainless steel sadj pans are lighter in weight and less prone to rust, but they may develop stains on the bottom when heated.

Preparing and caring for a sadj pan depends on the material it is made of. Cast iron pans require special procedures to impart non-stick qualities, while stainless steel pans need to be washed, dried, and calcined with oil and salt before use. Proper care and maintenance of a sadj pan can ensure its long life.

The dish is served with bread

Sadj is a traditional dish of Azerbaijan. It is cooked and served in a sadj—a flat pan or griddle over hot coals. The pan is placed directly over wooden coals, and the dish is cooked using tail fat, which congeals quickly. Therefore, it is served directly on the pan, with the coals burning underneath.

The sadj pan has two sides: one side is used for baking flatbreads, and the other is used to cook various dishes. The side for cooking dishes is used to make the dish also called sadj. This dish consists of tomatoes, green peppers, and eggplants, combined with lamb and herbs.

The basic technique for making sadj is to cut the meat into small pieces, heat butter in the pan, and fry the meat for five to seven minutes. Next, add the onion, pepper, saffron, thyme, salt, and pepper, and fry for 10 to 15 minutes until done. Fry the aubergine and tomato separately. Place the ingredients on the sadj, with the cooked meat and onion in the middle and the vegetables on the side.

Sadj is a popular dish for gatherings with friends or family. It is traditionally served with bread, baked on the other side of the sadj pan.

Frequently asked questions