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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Equipment
Saj kabob (Uzbekistan): Creates signature charred crust while keeping lamb juicy
Jiz (Kazakhstan): Quick-cooks thinly sliced horse meat with smoky notes
Saj-grilled vegetables (Turkmenistan): Imparts smoky depth to eggplant and peppers
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