A brief history of haleem
By Qasim A. Moini
MANY foods in the East and the West are tied to certain occasions, both spiritual and temporal. Be it Thanksgiving turkey in the United States, matza ball soup consumed by the Jews during Passover or sheer khurma that is relished with delight during Eidul Fitr in the subcontinent, though these dishes may be associated with specific festivals, many of them have become delicacies that can be enjoyed any time of the year.
Perhaps similar is the case with that gooey subcontinental delight known as haleem. Though it is usually cooked during the month of Muharram, commercialization of the dish has ensured one can gladly lap it up on any day of the week in any month of the year.
It is unclear what exactly connects haleem with Muharram. A tradition – though unverified – says that Imam Zainul Abidin (AS), the fourth Imam, ordered the dish to be cooked after the tragedy of Karbala. Though one is not sure about the truth of this claim, it is a fact that throughout the months of Muharram and Safar, the faithful prepare cauldron upon cauldron of haleem as part of nazr-o-niyaz.
Haleem is basically a thick paste consisting of lentils, wheat, meat and spices, cooked to perfection. A good way to judge the quality of haleem before actually devouring it is to check the viscosity of the stuff, as well as to see if everything has been blended to perfection. Haleem’s Middle Eastern cousin is called hareesa, while in my culinary experience, two other subcontinental dishes may have stemmed from the same tree. The first is khichra, popular in northern India.
The main difference between haleem and khichra is that in the latter, the chunks of meat are quite prominent while in the former, everything is blended into a thick paste.
The other haleem -like dish is the Rajasthani delicacy of tukray. Tukray are basically made from dried rotis and come in both sweet and savoury versions. With enough fresh lemon squeezed on for good measure, the gulf between haleem and savoury tukray becomes quite narrow, and one remembers as a child getting confused between the two. But we’ll save discussing the joys and subtle flavours of Rajasthani cuisine for another day.
Closer to home, haleem can be found in many parts of Karachi, from humble push-carts to brightly-lit franchises that peddle tonnes of the stuff. Since common sense and not any class consciousness dictates that the chaps on the push-carts should be avoided, I, along with a few willing volunteers, decided to head for Burnes Road to try and see just where two of Karachi’s leading haleem merchants really stand.
The first outlet we tried was Karachi Haleem. While my friend opted for a single plate of chicken haleem, I went for the beef version. Though I am no beef lover, I believe that in matters of haleem, one should be a purist. Before the haleem was brought out, the waiter brought us an assortment of condiments consisting of lemon wedges, what appeared to be chaat masala, mint, ginger, green chillies and fried onions. This, one must add, is essential to truly enjoy the haleem experience, even though some of the condiments looked like they’d been out in the open for much longer than advisable.
Soon the haleem was brought in, accompanied by warm naans. Though in the past I used to baulk at the thought of having haleem with naans, after having tried the stuff with bread at this establishment, I was forced to change my rigid stance. The naans were delightful, with a soft, almost kulcha-like quality to them, and scooping up the haleem with morsels of naan was a heavenly experience.
My friend had issues with the viscosity of the haleem as in his mind it had too much of a liquid quality. Little did I know that after trying another popular haleem joint, my friend would be proven right.
The second place I and an intrepid gastronomic adventurer tried was Mazaidar Haleem, also located on Burnes Road. Word has it that this joint’s mother venture was originally found (and still exists, methinks) in Federal B Area. Now the two haleem-wallahs have pitched their tents nearly next door on the culinary battlefield that is Burnes Road.
True to its name, the haleem here was quite tasty, primarily because it was thicker than the other place’s. With seasoning added according to taste, the mouth was treated to a riot of flavours, as all the ingredients came together in a scrumptious whole. Now that’s what I call unity in diversity.
However, the lemons at this joint had seen better days as it was a real effort to squeeze the juice out of them. And if you like your haleem tangy, this can prove to be a real disappointment. Also, the naans at here were limp and lifeless.
One felt that perhaps if the haleem from Mazaidar and the lovely, mouth-watering naans were brought together from Karachi Haleem, one would have a winning combination.
Thus was decided the battle of the haleem-wallahs.

