DOI: 10.26650/oba.1816573 ISSN: 2458-7982

A Study and Critical Edition of Nashwat Al-Qishwah By Al-ʿAllâma Shaykhī

Abdulsattar Elhajhamed
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The treatise Nashwat al-Qishwah by Naqīb al-Ashrāf ʿAllāma Shaykhī (d. 1044 AH / 1635 CE) presents a beverage made by blending coffee with chicory, which the author describes as his own invention. The work is significant because it is likely the earliest known record of adding chicory to coffee. Although cited by severalresearchers, it has never received a scholarly critical edition, which has led to misconceptions and inaccurate interpretations of its content and purpose. This studyprovides a critical edition of the treatise’s first recension and seeks to correct these errors. It also sheds light on an overlooked phase in the history of chicory-coffeeformulations and clarifies the historical significance of the formulation itself. The article consists of two parts: the first introduces the author, describes the manuscriptsources, and explains the editorial methodology; the second presents the annotated critical edition of the text.

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