About Lokma in Mevlevî Menakibnamas

Vesile ALBAYRAK SAK

doi:https://doi.org/10.54497/neugastro.2024.10

Vesile ALBAYRAK SAK

Year : 2024
Vol : 3
No : 2
Page : 138-146

DOI : https://doi.org/10.54497/neugastro.2024.10

The word lokma, which comes from the Arabic word lukme, means a piece of food taken into the mouth at once, amount of food swallowed at a time, and nutrients. In Sufism, on the other hand, lokma is not an element used in naming food or meal but it is called food or meal whose status has been raised and which has gained spiritual value. In Sufi training, food and food-related issues have been a significant part of the training system, and especially in Mevlevism, it has made it necessary for the kitchen to be the heart of training. Since it was accepted that many difficulties in dervish training were related to food, eating and, drinking were taken under control, and attention was drawn to this issue with the conceptualization of the halal lokma. The lokma that increases the enthusiasm and pleasure of worship in the soul of the disciple, encourages him to the other world, and leads him to the path of prophets and saints was described as a halal lokma; it was considered essential to reach maturity with lokma. In Mevlevî lodges, a kind of pilaf consisting of rice, meat, onion, chickpeas, coriander, and pistachios and cooked ceremoniously on Friday and sometimes Monday nights was called ‘Lokma’. A special cauldron was kept for cooking the lokma, the ingredients were prepared under the supervision of Kazancı Dede and the cooking of the pilaf was called lokma basmak. The expressions of Mevlevî Order, such as lokma etmek, meaning to eat, lokma salâ, meaning to invite to a meal, and lokma hak vere, meaning to have nothing to eat, were used. Our study aims to determine how the concept of lokma is discussed in Risâle-i Sipehsâlâr bi Menâkıb-ı Hazret-i Hüdâvendigâr written by Mecdeddin Ferîdûn bin Ahmed-i Sipehsâlâr, which is one of the most significant menakibnamas of the Mevlevi order and constitutes a source for later writings, and in Menâkıbü'l-ârifin, which was expanded by Ahmed Eflâkî, the disciple of Ulu Ârif Çelebi, based on Risâle-i Sipehsalar, and to suggest how the qualities of the foods that will be halal and at the same time be a lokma should be in these works.

Cite this Article As : Albayrak Sak, V. (2024). Mevlevî menâkıbnâmelerinde lokmaya dair. NEUGastro, 3(2), 138-146. https://doi.org/10.54497/neugastro.2024.10

Description : Yazarların hiçbiri, bu makalede bahsedilen herhangi bir ürün, aygıt veya ilaç ile ilgili maddi çıkar ilişkisine sahip değildir. Araştırma, herhangi bir dış organizasyon tarafından desteklenmedi.Yazarlar çalışmanın birincil verilerine tam erişim izni vermek ve derginin talep ettiği takdirde verileri incelemesine izin vermeyi kabul etmektedirler. None of the authors, any product mentioned in this article, does not have a material interest in the device or drug. Research, not supported by any external organization. grant full access to the primary data and, if requested by the magazine they agree to allow the examination of data.

About Lokma in Mevlevî Menakibnamas, Research Article,
2024, Vol. 3 (2)

Received : 16.10.2024, Accepted : 06.12.2024 , Published Online : 27.12.2024