Analysis on Methods of Determining Halal or Haram of Animals to Be Eaten According to Syeikh Abdul Malik bin Abdullah in His Kitab al-Kifayah
Kitab al-Kifayah is Malay manuscript written in the seventeenth century or early eighteenth century by Sheikh Abdul Malik bin Abdullah who is also known as Tok Pulau Manis. It contains important discussion on Islamic doctrines (aqidah) and Islamic jurisprudence (fiqh). In on of the chapters, it emph...
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| 主要な著者: | , , , , |
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| フォーマット: | Book Section |
| 言語: | English English English |
| 出版事項: |
Springer
2016
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| 主題: | |
| オンライン･アクセス: | http://eprints.unisza.edu.my/3332/1/FH05-FKI-16-07428.pdf http://eprints.unisza.edu.my/3332/2/FH05-FKI-16-07429.pdf http://eprints.unisza.edu.my/3332/3/FH05-FKI-16-07430.pdf http://eprints.unisza.edu.my/3332/ |
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| 要約: | Kitab al-Kifayah is Malay manuscript written in the seventeenth century or early eighteenth century by Sheikh Abdul Malik bin Abdullah who is also known as Tok Pulau Manis. It contains important discussion on Islamic doctrines (aqidah) and Islamic jurisprudence (fiqh). In on of the chapters, it emphasises haram and halal matters with regard to animal meats for consumption. The issues of halal or haram regarding the rulings of consuming because the Qur'an and the Hadith do not have full explication regarding the ruling of consuming certain type of animals, it has allowed the scholars to explore the issue at hand and derive general principles from it. Based on this premise, this paper identifies the methods used by Sheikh Abdul Malik in determining halal or haram of consuming animal meats and the methods proposed in this book Kitab al-Kifayah. In order to meet these objectives, the documentation method is used by examining three copies of the kitab. The results from this study reveal that the methods proposed by Sheikh Abdul Malik is compatible with those outlined by the legal scholars in the authoritative al-Shafi'i books. However he has not simply cited or translated the content of the scriptures, he was also able to develop his own method for the categories of bird's meat. The categories include birds with talons, birds that hold food in their mouth, birds with ingrown nails, birds that breath whilst drinking water and birds with marks on their necks. |
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