Wild and cultivated coming in many varieties, the cultivated is artichoke, and under the wild variety there is the cardoon, which is well-known cooked with meat and both the stems and the heads of the plant are eaten. There is also the ‘badhward’ thistle (which can be found under ‘B’ in this book) and also ‘afzan’, which grows prolifically in tlmaght, near the town of Sale and tafaghit, known by the people of Fes as tafgha. There is also ‘ilk al-shuk’ but the most well known by the Moroccan people is kharshuf, mentioned first, which is used in cooking.
Continue reading “Thistle: A Translation from The Garden of Blossoms”
From the basil family and related to oregano and pennyroyal. It has a leaf like that of oregano except that it is longer, with lines along it and a rough texture. They are arranged in groups of four and have a well-known scent.
Continue reading “Mint: A Translation from The Garden of Blossoms”
A fruit from a tree belonging to the Moraceae family, coming in many varieties, of which there are white, black and red. The white type is made up of multiple varieties and types, amongst which there is ‘wadnaksi’ which is featured in the sunna of the Prophet twice, and it is the finest and best of the fig species.
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On a cold, February day, in an ancient courtyard behind the Qarwaeen University, I found Hadiqat al-Azhar. The corners of its pages golden with age and smelling distinctly of earth, its presence was foreboding and heavy with expectation.
Continue reading “Our Foundational Text”