halal
- Related Topics:
- dietary law
- sharia
halal, in Islam, any act or object sanctioned by Islamic law. Although the term may be broadly applied to virtually any activity or object, it is used especially to refer to dietary restrictions.
The opposite of halal is haram, which refers to any act or object expressly proscribed in the Qurʾān and the Hadith (the sayings of Muhammad). While proscription must be explicit for classification as haram, acts and objects may be considered halal without explicit permission.
Origin and development of halal and haram as concepts of Islamic law
Prior to their use as technical terms in Islamic law (sharia), the Arabic words ḥalāl and ḥarām were already used to describe activities and objects that were considered clean or proscribed, respectively. Closely related to ḥarām is the word ḥaram, an inviolable space set apart for a particular (usually sacred) function.
Living among the pre-Islamic Arabs were Jews, Christians, and others whose religious and cultural norms included restrictions on diet and behaviour (see kashruth and kosher). Whether or not the Meccans and Medinans in Muhammad’s time subscribed to these same norms, they were certainly familiar with the traditions: in surah 6, Al-Anʿām (“The Cattle”), verses 145–146, the Qurʾān reflects common knowledge about the dietary proscriptions in Judaism while characterizing its own proscriptions as less restrictive by comparison.
Say [Muhammad]: “In what has been revealed to me, I have not found anything prohibited in terms of food, other than carrion, flowing blood, or the flesh of swine—which is impure—or [food] offered to anything other than God…Your Lord is Forgiving and Merciful.” As for those who are Jews, we [God] made ḥarām every [animal] with uncloven hooves. We also made ḥarām the fat of cows and sheep, except for [the fat] that their backs or entrails carry or that is stuck to the bones.
The primary source of both proscriptions and permissions comes from the Qurʾān. During his lifetime Muhammad also made determinations on what Muslims should and should not do, and many of those judgments were later recorded.
Muslims continue to consult the corpus of his sayings, known as the Hadith, but the Qurʾān and the Hadith are far from comprehensive about all potential aspects of life. Moreover, the individual reports of the Hadith are of varying certainty of authenticity, and only some of the reports are universally accepted as authoritative. The legality of various aspects of daily life and diet thus became increasingly unclear after the death of Muhammad and especially as the Muslim community encountered new cultures, habits, and cuisines with the spread of Islam. Early Islamic scholars began formulating systematic methods to deduce the permissibility of any situation, using not only the Qurʾān and the Hadith but also analogical reasoning (qiyās) and scholarly consensus (ijmāʿ). Together, these methods became known as uṣūl al-fiqh, or the sources of Islamic jurisprudence.
It was quickly acknowledged, moreover, that not everything permissible in Islam is favourable for ethical Muslims to do. Those things deemed halal were classified into differing categories of farḍ or wājib (obligatory), mandūb (recommended but not required), and mubāḥ (tolerable). A fourth category, makrūh (dishonourable), referred to acts and objects that are not strictly off limits but should nonetheless be avoided in most situations. Classification often varies depending on the school of jurisprudence (madhhab), of which there are five that are considered orthodox by Muslims today.
Halal foods and consumption
Muslims have historically followed highly varied practices in regard to foods, especially meat, poultry, and fish. The pig is one of the few animals universally considered haram. Other universal prohibitions include the consumption of carrion, blood, and animals killed by means other than exsanguination. Alcohol is also considered haram, although the interpretation of how much alcohol can be consumed has historically varied.
Aside from these standard limitations, there exists significant variation. Most jurists, for example, consider birds who catch prey with their talons off-limits, but the Mālikī school does not. Ḥanafīs and Jaʿfarīs (the madhhab of the Twelver Shiʿah) consider most shellfish haram, while other schools do not. Horse meat is permitted but widely considered makrūh, not because of any particular restriction but because the Qurʾān describes transport and amusement as horses’ proper purpose. Jurists within each school vary on the permissibility of tobacco, which was introduced as an intoxicant long after the time of the Qurʾān and Muhammad, but many have ruled it haram by way of qiyas.
Dhabḥ slaughter
The method of slaughter for animals intended for consumption is known as dhabḥ, and meat slaughtered by dhabḥ is called dhabīḥah. The slaughterer must first invoke the name of God (tasmiyyah) before making any incision. With the intention of minimizing the animal’s suffering by rendering it quickly unconscious, the slaughterer slits the neck in one swift blow, severing the carotid artery, the trachea, and the jugular vein without full decapitation. After the incision, the animal is hoisted to allow the blood to drain fully. Consideration must be taken to prevent fear in the animal and keep it calm; likewise, the slaughter should not be witnessed by other animals, who themselves would become stressed from seeing it happen.
Some flexibility exists in both the invocation and the exact method. Many jurists accept the slaughter used in other Abrahamic religions (i.e., Jews and Christians), as long as it is undertaken with an invocation and in accordance with the religion’s precepts. Animals certified as kosher are thus considered halal by many Muslims.
Halal food and modern society
In modern times, and especially with the advent of stunning technologies meant to ease the suffering of animals, the method of dhabḥ slaughter has drawn some criticism as inhumane. In fact, although it remains debated whether preslaughter stunning is halal, the practice of preslaughter stunning is overwhelmingly predominant among dhabḥ slaughterers in the Western world. Moreover, proponents of dhabḥ slaughter counter that animals raised in a halal manner are treated more humanely throughout their lives than those raised on non-halal factory farms, although conditions in industrialized environments are not necessarily regulated by halal certifiers in ways that do ensure a better quality of life. For the most part, legitimate concerns over whether halal practices are humane occur when lack of standardized procedures or oversight fails to catch abusive practices.
Criticism of halal dietary practices, including dhabḥ slaughter, often coincides with concerns about immigration, globalization, and the dilution of local cultural traditions. While opponents do cite concerns over animal welfare, many do not extend proportionate concern to non-halal industry practices. Some resent the need to accommodate Islamic dietary restrictions in public spaces such as schools and interpret adherence to halal practices as rejecting assimilation into local society. Likewise, as a sizable Muslim market raises global demand for halal meat, some opponents express concern over the growing observance of halal practices in the regular meat industry. Thus, the politicization of halal food is quite often entangled in broader grievances of an interconnected and neoliberal world.