Haleem: The Origin and Cultural Significance

As with most of the local cuisine found in Pakistan, haleem (translates to patient in Arabic) has a long-standing history that can be traced back to the 10th century, when a cookbook with a recipe for harees (known today as haleem in South Asia) was compiled by Arab scribe Abu Muhammad al-Muzaffar ibn Sayyar in Baghdad and published with the title, “Kitab Al-Tabikh” (Book of Recipes).

Haleem recipes vary from region to region, but the basic recipe consists of wheat, rice, whole pulses, meat and spices.

Chana daal (split chickpea lentils) and whole wheat.

The mixture is slow-cooked for 7-8 hours and the result is a thick texture that resembles porridge. This dish was cooked on special occasions such as the Islamic months of Ramadan and Eid, and during wedding celebrations, when hareesa was distributed amongst the poor by the wealthy.

Apart from its rich history, there are strong cultural and religious ties which keep Haleem at the forefront of the diverse Pakistani foodscape. While haleem is cooked and available throughout the year, it is eaten more so during the Islamic months of Muharram and Ramadan, when haleem is cooked in degs, and then distributed amongst the local community and the poor.

Karachi Haleem makes their haleem using the same method as Mahmood Sahab’s mother, and the recipe remains a family secret. The Qorma for the haleem is made with chicken, mutton and beef separately.

Mahmood Sahab (Sir) as he is commonly known, started working from the age of nine. When his father’s business suffered and the family faced financial difficulty, Mahmood Sahab picked up a newspaper distributing job, which he continued for four years.

After this, he pursued his artistic talents and soon started earning handsomely from his billboard painting and earned a name for himself.

Chana dal (split chickpea lentils) are boiled with wheat grains separately for 45 minutes until it reaches a paste-like consistency. The Qorma is added to this.

A high-powered blender is used to merge all the ingredients together and to give the haleem its well-known thin consistency.

As he grew older, Mahmood Sahab recognized his entrepreneurial streak and decided to invest in his own business. Mahmood Sahab’s mother was widely recognized for the amazing haleem she would make at home, and this is the path the young entrepreneur chose to pursue in the 1960s, setting up a nicely painted stall outside his home, calling it ‘Pakistan Mazedar Haleem’.

However, Mahmood Sahab did not have much success and started selling his haleem from a cart, walking from neighbourhood to neighbourhood in Karachi’s Azizabad area, but still didn’t make much profit. It was only when he identified the areas outside schools as his target market did he reap the rewards of his hard work, and in 1986 opened the doors to Karachi Haleem in Hussainabad, which exists to this day and has since then expanded to various other parts of Karachi, such as DHA, North Nazimabad and Hyderi.

Thanks to their canning process since the 90s, Karachi Haleem has been eaten not just all over Pakistan, but haleem lovers around the world have travelled with a can of Karachi Haleem in their suitcases.

The haleem is traditionally enjoyed with naan, and an assortment of condiments is a must to enhance the flavours of the haleem. Lemon wedges, fried onions, julienned ginger, fresh mint, fresh green chillies and their in-house chaat masala are provided and it is up to the customers to add whichever condiments they prefer.