Sajiyeh, a beloved Palestinian dish, is a testament to the rich culinary heritage of the region. This flavorful and aromatic recipe combines succulent beef with vibrant bell peppers and a blend of Middle Eastern spices to create a meal that’s both comforting and exciting. In this blog post, we’ll take you on a culinary journey to explore the enchanting world of Sajiyeh.
Sajiyeh is traditionally cooked on a cast iron pan in an open fire to add a smokey flavor. It’s also served on Eid day, a celebration for Muslims around the world.
The Spice Mix
To season Sajiyeh there are two options: either use a prepared seven spice or make it at home. To make it, mix allspice, coriander, cinnamon, black pepper, cumin, and nutmeg. The salt will be added directly to the meat so we can control the amount used. Mix the spices well until fully incorporated and set aside. This spice mix can also be used for many dishes, like fish, chicken, rice, and to season vegetables!
The Beef
Fajita Slice Option
Sajiyeh is traditionally made with thin slices of boneless beef, such as beef fajita. slice against the grain, season, and cook on high in a cast iron skillet in a little oil for a couple of minutes until tender but not overcooked.
If you overcook this type of meat, it can be tough and dry. So just a quick hot sear should do the trick! If you want to be extra careful, check for an internal temperature of 150°-165° Fahrenheit.
Bone in Beef Option
Another method is to use small cuts of bone in beef. This may not be traditional, but it certainly is just as delicious! Follow the same method of using a cast iron skillet to brown the beef in a little bit of oil. Season and cook for an additional couple of minutes to lock in the flavors. Then cover in water, bring to a boil, and simmer for a couple of hours until completely tender.
Pressure Cooker Option
If you want to use beef that will be shredded after but cooked quickly—try pressure cooking it! You can even sear the beef straight in the pressure cooker in batches. Not throwing it all in at once is important because then the heat will drop and the meat will end up steaming instead of searing and developing color.
Once the meat is seared, add them all into the pot and add the spices. Mix it very well before covering it with water and pressure cook for 45 minutes.
Release the pressure and check the meat is very tender-this will make it easier to shred.
The Peppers
Whichever method you decide to use for the beef, set it aside once done. In the same unwashed cast iron skillet that the beef was cooked in, add sliced onions, green bell peppers, red bell peppers, and either yellow or orange bell peppers. Cook over medium heat, stirring frequently to prevent burning, until the vegetables are softened and tender and have developed some color. Season with a sprinkling of spice mix and toast for a couple of minutes before adding the beef and mixing it all together until fully combined.
To Serve Sajiyeh
Garnish the completed dish with lots of freshly chopped parsley. Serve warm with fresh flatbread, like palestinian taboon and enjoy!
Sajiyeh is traditionally served family style, in the same pan it was cooked in. Everyone gathers around and breaks bread and digs in together! It makes a delicious and hearty dinner that’s full of flavor. It is very well balanced, with protein, vegetables, and carbs depending on what you have it with. Enjoy this hearty and delicious meal with loved ones to keep this beautiful tradition alive!
Ingredients
- 2 lb small pieces bone in beef or beef fajita, sliced
- 2 tsp seven spice blend (allspice, coriander, cinnamon, black pepper, cumin, ground nutmeg)
- Salt to taste
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 orange or yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 4 tbsp oil for frying, divided
- Freshly chopped parsley to garnish
Directions
- Heat a cast iron on high and add 2 tbsp neutral oil. Add beef in a single layer and sear to develop color. Season with 2 tsp 7 spice and sauté for an additional two minutes
- Pour beef into pressure cooker and add a cup of water. Pressure cook on high for 45-50 minutes
- In the meantime, heat an additional two tbsp of oil in the cast iron on medium heat and add sliced onions and peppers. Sauté until tender
- Once the beef is tender pour into pepper mixture and mix well until combined. Season with additional salt and pepper if needed.
- Garnish with parsley, serve with taboon, to dip into it and enjoy warm!
Sajiyeh, with its tender beef and colorful peppers, embodies the essence of Palestinian cuisine. The blend of aromatic spices and the marriage of flavors in this dish will transport your taste buds to the heart of the Middle East.
This Palestinian specialty is not only a feast for the senses but also a symbol of the cultural richness and resilience of a people with an enduring love for their culinary heritage. So, why not give Sajiyeh a try and savor the flavors of Palestine in your own kitchen? It’s a delicious way to explore a piece of this vibrant culture and share a meal that truly transcends borders.
Variations
Some versions of sajiyeh replace the meat with vegetables, like eggplant or mushrooms. Keep every thing else the same and you have a vegetarian version to enjoy!
Another version of sajiyeh mixes meats, like chicken, lamb, and beef all together for a more unique flavor and texture. I have not personally tried this, the but different flavors and textures sounds intriguing and delicious.
Feel free to leave a comment if you have tried this recipe, and what you may have done to make the recipe unique to your tastes!