Skip to main content

Moroccan Geometry: S5 HW: 8-fold Spiderweb

 Adv S5 HW: Al-Ankaboutiya (The Spiderweb)


Part A: Draw the circles


1. define the center of the page, and from there, draw the center circle. It’s circumference, on a 12”x18” page, will be about 7.75” (7 3/4”), so set the compass to 3.875” (3 7/8”). Set the compass aside to use again in step 4.





2. define the horizontal through the circle. Only where the horizontal crosses the circle does in need to be marked.

3. from the horizontal crossings, set another compass with a larger radius to create two crossing arcs above and below the circle. Connect these crossings through the center, again only marking the points where the vertical crosses the circle

4. Now setting the compass point at 12:00, 3:00, 6:00 and 9:00 markings, using the original compass from step 1, draw 2 arcs from each points, to define the points where the diagonals go. Connect these diagonals, again, only marking where the line crosses the circle. Now the circle has been divided into eighths

5. Divide the circle into sixteenths by using a divider. The page only needs to be pricked where the divider pierces the circle


6. Setting another compass point where the sixteenth holes are, set the radius to just slightly less than the distance to the adjacent eighth marking. You want to make sure that the 8 circles you draw will not overlap, but only touch each other just inside the main circle.




Note: If you wish to tesselate the design, take the original compass radius, and from the centers of the 2 smaller circles above and below 9:00, define the center of the next circle by finding the intersection of two slash marks. Place the compass point at the intersection and draw another circle. This will cross through the centers of the two smaller circles. Repeat from the 6:00, 3:00 and 12:00 circles.



Part B: Divide the small circles in eighths and draw the grid


1. Hold the ruler on  vertical axis so that its edge touches the centers of the two adjacent circles at 3:00, then make a mark on the circles where the ruler crossing the edge (3 marks). Repeat with each pair of circles (if the circles are adjacent there will be 3 marks, and if the circles are separated, there will be 4 marks). 


2. Turn the paper 45 degrees and do the same thing on the \diagonal axis. Repeat again on the horizontal axis and /diagonal axis to divide all the small circles into eighths.



3. Hold the ruler vertically so that it’s edge runs along the vertical chords of the adjacent circles at 3:00, on either side of the vertical diameter, and draw a line across the page. Repeat for the next 3 pairs of circles  This will result in a total of 6 vertical lines.




4. Turn the paper 45 degrees and do the same think on the \diagonal. Repeat again on the horizontal and opposite /diagonal. Note that each of the six circles now contains a Solomon Seal.




5. Holding the page in its original orientation, identify where the horizontal lines cross each diagonal line, and draw a line the length of the page. There will be 8 lines.




6. Repeat the process, turning the page 45 degrees three more times.


Note: at this point, each circle contains a solomon seal as well as a nested solomon seal with loozat.








Part C: Highlight the line segments of the pattern and channel the lines












Part D: Color the shapes














Comments

Popular posts from this blog

Thin-crust pizza

I had a 20-year career in telecommunications engineering in my thirties and forties, at times working alongside an Italian-American guy from New York. Bob had deeply set eyes and a hangdog look, at odds with his pleasant manner. On Fridays, he'd show up at the office with a homemade pizza that he called his "garbage pie”—baked dough, sauce, cheese, and whatever leftovers were in his fridge. Pizza is a dish of humble origins, so when it became known that Margherita of Savoy, the first queen of unified Italy, loved pizza and often asked her kitchen staff to prepare it, the dish was elevated to an honored position, and the Pizza Margherita, in the colors of the Italian flag, was named for her. On a personal level, some things   about this dish are inviolable.   I’ll never let barbecued chicken or sliced pineapple  near it. Or broccolli or cannned tuna. That being said, it’s probably the most bastardized, personalized dish in the world, but I keep it simple.  I once ate at  Da Mic

Moroccan Seafood Bastilla

Moroccan seafood bastilla is a rich mixture of shrimp, calamari, and whitefish, seasoned with herbs and spices, fluffed out with cellophane noodles, and wrapped in "warqa" (Arabic word for "paper") a Moroccan filo dough made fresh daily. In coastal cities like Essaouira and Agadir, bastilla is available in the souks in individual serving sizes .   But wherever I tried it, it underwhelmed. There was a potentially great dish there, but the flavors were muted.  It seemed strange that the seafood bastilla should be as bland as it was. After all, its cousin, chicken bastilla, albeit with a much different set of ingredients and spice mixture, is such a special occasion dish that I'd ask Nabila, our housekeeper in Fes, to make it whenever there were guests.  The seafood bastilla I'd tried contained ingredients that blunted the flavor of the fish, like grated Swiss or Gruyere cheese, and reconstituted mushrooms. I thought there had to be a tastier variant but I coul

Nabila's Perfect Loubia

Nabila’s Moroccan Kitchen . Tuesday, March 12, 2013 Loubia .. Moroccan White Beans This is our housekeeper Nabila’s method of cooking loubia. She said you can also use a little bit of khlea, preserved beef confit, for flavor. I did it the last time I made it and loved it... just a few fatty pieces of the confit mixed into the loubia made a big difference. Khlea will keep in the fridge for a very long time, at least 3 months, although I can almost guarantee you'll use it up much more quickly. Here are a couple of good khlea recipes:  https://tasteofmaroc.com/moroccan-preserved-meat-khlii-khlea/ https://www.linsfood.com/khlea-khlii-moroccan-preserved-meat/ Loubia or Fasoulya     Ingredients (makes 8-10 bowls of loubia) : 2 cups of white beans, called loubia in Morocco. Elsewhere, they're called navy beans, great northerns (i.e., the beans in Yankee bean soup) or cannellini. You know what they are.  Step 1) Soak  the beans overnight in the pres