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Waqf Food Services Grow
Waqf kitchens and food-provisioning institutions evolved from initiatives to feed the poor and travelers into sustainable facilities funded by endowments. Notable examples include the Haseki Sultan Kitchen in Jerusalem, established as a public endowment in 1552, and Ottoman kitchens that fed tens of thousands of people daily in Istanbul during the eighteenth century. In Egypt, Muhammad Ali Pasha established a *tekke* in the Hijaz in 1811 to serve pilgrims, and the Farouk Charitable Restaurant opened in Cairo in 1932 to provide free or low-cost meals. In modern times, initiatives include waqf-funded bakeries, such as “Bread of the Sabil” in Dubai, and food banks that collect surplus edible food and redistribute it. The article notes that funding these services with waqf assets helps ensure their continuity, preserve beneficiaries’ dignity, and reduce food waste.
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