Karachi Food Glossary

A working glossary of the Karachi food terms our customers ask about most.

Haleem

A slow-cooked stew of meat, lentils and broken wheat, hand-pulled into a thick savoury porridge. See our complete guide to what haleem is.

Koozi

The chicken version of haleem — lighter than beef haleem, hand-pulled after 4 hours, family-friendly and a favourite for kids and Iftar tables with mixed preferences.

Degh

A traditional Pakistani cooking cauldron — the vessel haleem is slow-cooked in. Sized from 5 litres (a family Sunday lunch) to 500 litres (a wedding mehndi night).

Tarka

The flavour-bomb finishing oil for haleem and dal — hot ghee poured over fried garlic, dried red chillies, curry leaves and sometimes whole cumin. Added just before serving.

Zabiha

The Islamic method of slaughter for meat to be considered Halal. All meat at Mr. Haleem is 100% Zabiha Halal.

Broast

Pressure-fried marinated chicken — the Karachi double-marinated, double-breaded variant has been a Karachi street-food staple since the 1970s. See our Karachi Chicken Broast.