Thanks for posting this TRR! I've had shrak twice before but never knew it's name, origin, or how it's made. That Saj is cool. Since I don't need another purpose built kitchen appliance - I checked on-line and see that some use a wok on a gas range or similarly shaped metal over an open fire. Since you posted - I wonder if you've tried this yourself. Or, if any others here make this at home, what one looking to make it would want to be careful to do or avoid. In my case it would almost have to be on a grill as I have a induction cooktop. Thanks TRR!