Sajiyeh (Jordanian Beef Skillet)

If you’re interested in Middle Eastern cuisine (or simply want to try something new), then you got to try Sajiyeh. Sajiyeh is a Jordanian beef skillet, made of bite-size pieces of meat and vegetables. It’s a traditional Jordanian dish that is very popular in Jordan, but not well known beyond the Middle East.

Let me show you my recipe for Jordanian Sajiyeh that is easy and quick to prepare at home.

Sajiyeh Jordanian meat skillet

What is Sajiyeh?

Sajiyeh is a Jordanian skillet made of bite-size meat pieces (usually beef or chicken) and vegetables. Traditionally, this dish is often prepared outdoors, over a wooden or charcoal grill. It’s usually prepared in a Saj (a pan that is similar to a wok or cast-iron pan). The preparation in a saj pan is where the dish gets its name from Sajiyeh. Cooking the meat and vegetables on an open fire adds a smoky flavor to the dish.

However, Sajiyeh also tastes wonderful when prepared at home, in a regular skillet and on a regular stove. That’s what I’m going to show you in this recipe. What’s important to know for the homemade version is that the dish has to be cooked on high heat at all times (as opposed to other meat dishes which usually require medium heat).

The beef skillet is traditionally served with bread. It’s usually served with Saj bread, a very thin wheat flour bread. Classic Middle Eastern flatbread, pita bread, tortillas, naan or lavash bread will work just as well. You could also serve the skillet with rice.

Sajiyeh Ingredients

To make beef Sajiyeh, you’ll need the following ingredients:

  • Beef: Most cuts of boneless beef work for this recipe. Sirloin (entrecote) yields the best result for this dish.
  • Onion: Yellow, medium-size onion, cut into large wedges or slices.
  • Bell peppers: Bell peppers (capsicum) are traditionally added to Sajiyeh. You can use any color here. To give this dish some color, I recommend a mix of two or three different colors, e.g. red and green bell peppers.
  • Tomato: Tomato adds to the flavor and juice of the dish. Roma tomatoes are a good choice (be sure your tomatoes are fully ripe and fresh).
  • Garlic: Garlic is a key component to many Middle Eastern dishes! For Sajiyeh, a generous amount of garlic is required. Be sure to use garlic cloves (not garlic powder or paste).
  • Ghee (or canola oil): If available, I highly recommend that you use ghee (a type of clarified butter) for Sajiyeh. The taste of ghee pairs wonderfully with the meat and vegetables and brings your dish to the next level. You can find ghee at any Middle Eastern and Indian grocery store, online as well as at many conventional grocery stores. If you don’t have ghee, simply use canola oil instead. As the dish is stir fried over high heat, canola oil or sunflower oil are better suited than olive oil for this dish.
  • Seasonings: The beef skillet is very light in spices. The traditional version of this dish mainly gets its flavor (smoky flavor) from the charcoal or firewood cooking. Many people only add some salt and pepper. For the homemade version, I recommend that you use Baharat (Seven Spice) for some flavor. It’s a Middle Eastern spice blend consisting of a few warm spices. Don’t have Baharat? You can simply make your own from a few ground spices (see my Baharat recipe) or just add a bit of cumin and coriander powder to your Sajiyeh.

Note: Quantities can be found in the recipe card at the end of this recipe and can be adjusted according to the amount of servings you’d like to make.

Sajiyeh beef skillet

How to Make Sajiyeh (Step-by-Step)

Ready to get cooking? Let’s get started! You’ll find the detailed step-by-step instructions below. For a shorter version (to print out), simply scroll down to the recipe card.

Step 1: Prepare the vegetables

Begin by getting your vegetables ready. Peel the garlic cloves and either crush them with a mortar and pestle or finely chop them using a knife. Next, peel the onion and cut it into wedges or slices. Cut off the upper end of the bell peppers, then remove the cores and seeds. Cut the bell peppers into bite-sized cubes or slices. Remove the core of the tomato and finely chop the tomato. Keep the prepared vegetables aside.

Step 2: Prepare the meat

Cut the beef into bite-size cubes or slices. Preferably cut the meat against the grain.

Step 3: Fry garlic

Heat ghee in a large pan over high heat (wok-style pan or frying pan). If you don’t have ghee available, you can use canola oil or sunflower oil.

Once the ghee/oil is heated, add the crushed garlic to the pan. Fry it for about 30 seconds to release the flavor.

Step 4: Sear the meat

Add the meat to the garlic in the pan. Season with half of the salt and pepper. Sprinkle the salt and pepper on the meat evenly. Stir well to combine all the components. Sear for 2-3 minutes until the meat has browned on all sides.

Searing (on high heat) enhances the flavor and appearance of the meat, by creating a caramelized exterior. It helps lock in the juices and adds a depth of flavor to the dish.

Step 5: Add vegetables and seasonings

The meat should be about 75% cooked before you add the vegetables. Once that’s the case, add the chopped onions and bell peppers to the pan. Mix well to combine. Next, add the remaining seasonings: the second half of the salt and pepper, along with the Seven Spice blend. Mix to combine.

Seven Spice (Baharat) is a Middle Eastern spice blend. If you don’t have it available, simply create your own (see my Seven spice recipe) or add a bit of coriander powder and cumin powder to season your Sajiyeh.

Adding some seasonings to the homemade version of this dish is important as it won’t have the smoky flavor from the charcoal. Seven Spice blend is a great way to spice up the dish and add some warmth.

Step 6: Stir fry

Constantly stir to ensure that the meat and vegetables are evenly cooked. Stir fry for 5-7 minutes. For this beef skillet, it’s important to stir fry on high heat at all times. Don’t reduce the stove to medium or low as you’d typically do with most other meat dishes. The meat should be cut relatively tender and will be well-done with this method. As for the vegetables, they should be slightly tender but still have a crisp texture (not too soft).

Step 7: Serve

Serve hot, immediately after cooking. See below for serving suggestions.

Sajiyeh meat

What to Serve with Sajiyeh?

Sajiyeh is traditionally served with bread. The most common variety is Saj bread, which is a very thin Middle Eastern bread. However, this type of bread is hard to find beyond the Middle East. You can use any other type of bread, such as the classic Middle Eastern flatbread, pita bread, tortillas or durum bread. Breads such as khubz tanoor (naan bread) also taste great with this beef skillet!

Instead of bread, you could also serve Sajiyeh with rice, e.g. plain white rice, Lebanese butter rice or yellow rice. Some people serve Sajiyeh with french fries, especially when served with other mezze dishes.

Serve the beef skillet with a simple green salad, or Fattoush salad. Plain yogurt, Labneh and Hummus go excellently with the beef skillet. Some people serve fresh lemon alongside to sprinkle on the meat.

How to serve sajiyeh

Make Ahead & Storage

Sajiyeh tastes best right after it’s prepared. Serve it hot, right off the pan.

If you’d like to prepare something ahead of time, you can cut all the vegetables and keep them ready.

Leftovers can be kept in an airtight container in the refrigerator for 1-2 days. You can eat them with bread, rice or a salad.

Any Questions or Feedback?

If you liked this recipe, I’d appreciate it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ below. In case you’ve any questions or feedback, please leave me a comment (down the page). I’m happy to help you make delicious Middle Eastern food at home.

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Sajiyeh Jordanian meat skillet

Sajiyeh (Jordanian Beef Skillet)

Kitty Ramasamy
Sajiyeh is a traditional Jordanian skillet made of bite-size beef (or chicken) and vegetables. Here’s my recipe for the homemade version of this beef skillet.
Rate this recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Middle Eastern, Jordanian
Servings 4 people
Calories 288 kcal


  • 600 g sirloin beef boneless
  • 1 onion yellow, medium
  • 2 bell peppers any color
  • 1 tomato
  • 2 Tbsp ghee or canola/sunflower oil
  • 4 garlic cloves
  • 1 tsp Seven Spice see notes
  • 1 tsp salt divided
  • ½ tsp pepper divided


  • Start by preparing your vegetables. Peel the garlic and crush or finely chop. Peel the onion, cut into halves and then cut each half into slices. Core the bell peppers and cut into medium size cubes or slices. Finely chop the tomato. Set aside the vegetables.
  • Cut the beef into bite size cubes or slices (preferably cut against the grain).
  • Heat ghee (or canola/sunflower oil) in a large pan over high heat (wok-style pan or frying pan). Once it’s heated, add the garlic to the pan and fry for about 30 seconds to release the flavor.
  • Add the meat to the pan, along with half of the salt and pepper (sprinkle on the meat evenly). Stir fry for 2-3 minutes until browned on all sides. The meat should be about 75% cooked before you add the vegetables.
  • Now, add all chopped vegetables to the pan. Mix to combine. Add the remaining half of the salt and pepper along with the Seven Spice blend. Mix to combine.
  • Constantly stir to ensure even cooking. Cook for 5-7 minutes (still on high heat) until the meat is well-done and the vegetables are slightly tender but still have a crisp texture.
  • Serve hot, immediately after cooking. Serve with fresh lemon, pita bread, hummus and a green salad of your choice. Rice or french fries as well as other mezze dishes make great sides for this skillet.


Calories: 288kcalCarbohydrates: 9gProtein: 34gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 102mgSodium: 674mgPotassium: 760mgFiber: 2gSugar: 5gVitamin A: 2121IUVitamin C: 83mgCalcium: 50mgIron: 3mg

Nutrition information is only a rough estimate and may vary depending on factors such as the cooking method, exact weight, type, and brand of ingredients used.

Keyword Sajiyeh, Beef Skillet
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