Wasfetna

Sajiyeh with vegetables

Slices of lamb seared on the saj with onion, peppers and tomato, with a touch of pomegranate molasses.

Meat and vegetable saj
Cooking time
35 min
Hands-on time
31 min
Difficulty
Medium
Cuisine
Levantine
Calories
600

A dish cooked and served on the same saj. The saj is heated fully, and the meat is left for a few seconds without moving so a crust forms, because constant stirring prevents it. Then the vegetables cook in the same fat, with the pomegranate molasses at the end.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

5people

Amounts follow the number of people

For the sajiyeh

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Saj or wide cast-iron pan — Fully hot before the meat — and sajiyeh is served on the saj itself.

Method

  1. Heat the griddle or wide iron pan over high heat until it is thoroughly heated.

    4 min
    You’ll know it’s ready when

    The pan is hot enough to sizzle as soon as the meat goes in.

  2. Sear the meat slices in batches with a little oil, without stirring much.

    8 min
    You’ll know it’s ready when

    The side touching the saj has formed a brown crust.

    Tip: Stirring all the time stops a crust forming — leave each slice a few seconds before turning it.

  3. Remove the meat and set it aside, and sauté the onions, peppers and eggplant in the same oil.

    8 min
    You’ll know it’s ready when

    The vegetables have wilted and their edges have blackened slightly.

  4. Return the meat with the tomatoes, garlic, pomegranate molasses, spices and salt, and toss over high heat.

    8 min
    You’ll know it’s ready when

    The tomatoes have melted down and the saj is dry, not swimming in liquid.

  5. Taste and adjust the salt and acidity, and serve it on the same griddle with the bread.

    3 min
    You’ll know it’s ready when

    Serve hot; the molasses comes through behind the meat.

On the same table

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