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Mount Qaf, or Qaf-Kuh, also spelled Cafcuh and Kafkuh (Persian: قافکوه), or Jabal Qaf, also spelled Djebel Qaf (Arabic: جبل قاف); Koh-i-Qaf, also spelled Koh-Qaf and Kuh-i-Qaf or Kuh-e Qaf (Persian: کوہ قاف); or Kaf Dağı in Turkish is a legendary mountain in the popular mythology of the Middle East.
Sofer was born in Baghdad, Ottoman Iraq. [1] He studied the Torah under Abdallah Somekh and the Yosef Hayyim.In 1904, he journeyed to the Ottoman Palestine together with colleagues Sadqa Hussein and the Asei HaYa'ar to meet with the Hakham Bashi, Yaakov Shaul Elyashar, and to pray at the graves of the righteous. [2]
Kaph (also spelled kaf) is the eleventh letter of the Semitic abjads, including Phoenician kāp 𐤊, Hebrew kāp̄ כ , Aramaic kāp 𐡊, Syriac kāp̄ ܟ, and Arabic kāf ك (in abjadi order).
Kaf Hachayim (Hebrew: כף החיים; translation: "the palm of life") is the title of two widely cited codes of Jewish law. It may refer to: It may refer to: a work by Rabbi Yaakov Chaim Sofer
The Tusi couple, a mathematical device invented by the Persian polymath Nasir al-Din Tusi to model the not perfectly circular motions of the planets. Science in the medieval Islamic world was the science developed and practised during the Islamic Golden Age under the Abbasid Caliphate of Baghdad, the Umayyads of Córdoba, the Abbadids of Seville, the Samanids, the Ziyarids and the Buyids in ...
Kaph or kaf, the eleventh letter of many Semitic abjads This page was last edited on 30 October 2024, at 10:34 (UTC). Text is available under the Creative ...
The Caucasus Mountains, traditional location of Paristan. In Persian cosmology, Paristan (Persian: پریستان Parīstān, lit. ' land of the parīs '; also Koh-i-Qaf or Qafkuh) is the home of parīs, which are supernatural beings originating from Persian tales and wider Asian folklore that are described as winged creatures of immense beauty.
Kaf is a marshmallow-like sweetmeat prepared from the root of the plant Acanthophyllum squarrosum, a member of the plant family Caryophyllaceae.The root is cleaned and boiled for a minimum of three times, the water being discarded after each preliminary boiling, until the liquid extract has lost all trace of bitterness and acquired a sweet smell and taste.