Balochi Kak or Bati and Saji Khadi Kebab

 Balochistan is the land of hospitality

A traditional delicious meal.

In our Balochistan, bread wrapped in dough on hot round stones and baked on coals is called Kak in Balochi (and also called Kurno in Brahui language).

It is the oldest form of bread baking. The method of its preparation is that first round stones of suitable size are heated well on coals. Then they are wrapped with dough and placed on top of a bhubal with light coals. On low heat, this shell gets cooked well inside. In feasts, Khadi Kebab is also made with it, which is a whole goat or a lamb, put spices on it, dig a grave-like pit in the ground and put burning coals in its bottom. Then the spiced goat is suspended in this pit with the help of an iron rod above the coals. Then this pit is covered with tin or steel sheet and the coals are placed on top of it. It is left for three to four hours. When cooked, this Muslim goat is taken out and placed in a large tray or plate. In front of the diners there are earthen pots in which they separate a part of the Khadi Kebab from the goat and put it along with a pink bread made of stone flour and eaten with the meat. This khadi kebab tastes like saji.