Two types of feasts were held in ‘Akka. One was the public
feast, which was held in either the Garden of Ridvan or the Mansion of Bahji.
The other was a special feast observed for the pilgrims at the House of
‘Abdu'l-Baha.
At the public feasts it was typical for one type of food to
be served, such as Chinese kebab or pot kebab, [1] the selection and
preparation of which was under the direction of the Master. In such cases He
would appear for just a few minutes to supervise the service. The absolute
simplicity and cleanliness of the dinner table created an atmosphere of love
and spirituality. This type of feast was normally held on Holy Days.
The special or private feasts for the pilgrims were
distinctive and beautiful events. The table was wonderfully decorated with
flowers of assorted colours which not only revived the spirit but also
stimulated the appetite. This feast was, in all its details, conducted and
supervised by the Master. He would summon the friends to the table, seat each
one individually, moving fluidly around the table and serving each guest with
His own hand. Then He would leave the room briefly, allowing the friends to
concentrate on the food. He would then return, and while speaking of happy
things, replenish any plate in need of another helping. Here, there were
multiple types of food, all Persian dishes but placed on the table in European
style, [2] which looked very appetizing. Since the number of guests usually
exceeded the table placements and chairs, the food was served in two sittings.
The atmosphere of the second sitting was just as wonderful
as the first. Once the first group was finished, all the dishes would be
collected and the tablecloth replaced with a fresh one, and thus the
cleanliness and beauty of the table would remain intact.
As to the Master himself, He ate at the third sitting. He
would summon all the servants around the table and they ate together.
The first time I was present at such a feast, I noticed
that the pilgrims were so totally enthralled by 'Abdu'l-Baha's presence and so
captivated by His walk and His bearing that no one touched his food. Once He
noticed us gazing at Him with worshipping eyes, He emphatically commanded us to
begin eating. It was then that I recovered my senses and decided not to lose
the opportunity. Therefore, as a service to myself and on behalf of all the
believers and devoted servants of God, I performed my duty conscientiously and
ate as much as I could. As the great Sa'di [famous Persian Poet] has said:
In the feast that is hosted by the Beloved
The glutton thinks of nothing but food.
Since this meal was composed of both physical and spiritual
nourishment, its pleasing flavour will forever remain intact in my memory.
- Dr.
Youness Afroukhteh (‘Memories of Nine Years in ‘Akka)
[1] Chopped onion is placed at the bottom of the pot in a
small amount of oil; short skewers of lamb meat are then placed over the onion.
Another layer of chopped onion and a smidgen of minced garlic are added. The
pot is then placed on the stove to cook at low heat.
[2] "placed on the table in European style" i.e.
rather than set out on a tablecloth at floor level in the Persian manner.
