Photos of how Bedouins in Israel improvise shelters to survive missile threats
For the previously nomadic tribe that lives scattered across the arid Negev, the threats of missiles became even more dire during the 12-day war with Iran last month.
'Our bomb shelters are not safe,' says Najah Abo Smhan, a medical translator and single mother from the community of Al-Zarnug. 'We're just doing a lot of praying.'
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This is a photo gallery curated by AP photo editors.
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The Guardian
7 hours ago
- The Guardian
Sabrina Ghayour's recipes for lamb koftas with smoky aubergine salad
Great food doesn't need to be complicated. These recipes are wonderful on their own, but even better with some flatbread on the side. Charred aubergine is such a classic way to cook this vegetable, and popular in so many countries across the eastern Mediterranean, Middle East and south-east Asia. The cooked flesh cooks beautifully and holds a wonderful smokiness that really imparts itself into the dip, adding extra depth. Koftas, meanwhile, are always crowd-pleasing for kids and adults alike, and the harissa yoghurt and burnt orange really complement the spice. Both are perfect as a main meal or as part of a bigger feast for sharing. I don't think I could ever tire of eating koftas. They are very much my favourite kind of kebab, because they are more manageable and less messy to eat, so you can consume as many as you like! Plus, they are cheap and cheerful to make and feed a crowd. This is more of a complete dish than my usual kofta recipes, and one I have served at my supperclubs over the years that has proved to be very popular. Prep 10 min Cook 45 min Makes 16 2 oranges 500g minced lamb (20% fat) 1 small onion, peeled and minced, juices drained3 fat garlic cloves, peeled and minced1 heaped tsp ground cumin 1 heaped tsp ground cinnamon 1 tsp ground turmeric 1 tsp pul biber chilli flakes ½ tsp bicarbonate of soda30g fresh flat-leaf parsley, finely chopped30g fresh coriander, finely choppedFlaky sea salt and black pepperOlive oil, for frying For the yoghurt250g thick greek yoghurt, at room temperature1 heaped tsp ground coriander 1 heaped tsp dried mintOlive oil 2 heaped tbsp runny honey 1 heaped tbsp rose harissa Cut a disc of peel off the top and base of each orange, then, working from the top of the fruit downwards, cut away the remaining peel and pith in strips, just enough to expose the flesh. Cut each orange widthways into four and then into half-moons (you will need 16 of them, or one per kofta), then reserve the juices from the chopping board. Char the orange pieces in a dry frying pan over a high heat for a minute on each side (or blowtorch them). Mix the yoghurt with the ground coriander, mint and a light drizzle of olive oil, then season well. In a separate bowl, mix the honey, harissa and the reserved orange juice. Put the lamb, onion, garlic, spices, bicarb and herbs in a large bowl and season generously. Using your hands, work the ingredients for a few minutes, until you have a smooth, evenly combined paste. Divide the lamb mix into 16 equal portions, roll each into a ball, then gently press and flatten into patties about the thickness of a finger. Put a large frying pan on a medium-high heat, drizzle in a little olive oil, then fry the patties, in batches if need be, for four to five minutes on each side, until nicely browned all over and cooked through (cut one open to check). Spread the yoghurt over a serving plate, lay the koftas on top and add the charred orange pieces. Drizzle over the honey and harissa mix, then serve immediately. Smoked aubergines are one of the most special dishes from the Middle East and Asia (Thai and Burmese cooking traditions also feature smoked aubergine dishes): the kiss of fire really does make things taste better. This is a lovely dish, but less of a dip and more of a salad, finished with creamy feta and those all-important pickled chillies that I love. It makes a great addition to any meal or serve on its own. Prep 15 min Cook 30 min Serves 6 4 large aubergines 100g feta, crumbled3 large garlic cloves, peeled and minced20g fresh coriander, finely chopped, some reserved to garnish20g dill, finely chopped, some reserved to garnish150g thick greek yoghurtFinely grated zest and juice of 1 unwaxed lemon1 heaped tsp ground cumin1 heaped tsp paprika 1 heaped tsp dried mint 2–3 pickled red chillies, thinly slicedOlive oil, for drizzlingFlaky sea salt and black pepper Warmed pitta breads, to serve Char the aubergines whole over the open flame of a gas hob or on a barbecue, using tongs to rotate them, until the skin is burnt and blistered and the flesh has collapsed, then leave to cool. Once cool enough to handle, hold the stalk end, make an incision down one side of each aubergine without cutting all the way through, then open it out. Scoop out every little bit of flesh into a sieve, discard the skins, then drain off any excess liquid. Finely chop the flesh and put it in a bowl. Add half the feta and all the remaining ingredients except the pickled chillies and olive oil, season generously, then mix well (don't overwork the mixture into a complete puree because you want to maintain some texture). Check and adjust the seasoning as desired. Spread the aubergine mixture across a large plate, then scatter over the remaining feta. Sprinkle with the pickled chillies and reserved fresh herbs, drizzle with olive oil and serve with warmed pittas. These recipes are edited extracts from Persiana Easy by Sabrina Ghayour, published by Mitchell Beazley at £28. To order a copy for £25.20, visit
Reuters
9 hours ago
- Reuters
China to stage massive military parade involving tens of thousands of people
BEIJING, Aug 20 (Reuters) - China will stage a massive military parade involving tens of thousands of people in the heart of Beijing next month to commemorate the 80 years since the end of World War Two following the surrender of Japan. Hundreds of aircraft including fighter jets and bombers as well as ground equipment, some of which have never been seen in public before, will be featured in the parade, military officials said at a press conference.
The Independent
a day ago
- The Independent
A ship with hundreds of tons of food aid for Gaza nears an Israeli port after leaving Cyprus
After setting off from Cyprus, a ship loaded with 1,200 tons of food supplies for the Gaza Strip was approaching the Israeli port of Ashdod on Tuesday in a renewed effort to alleviate the worsening crisis as famine threatens the Palestinian territory. The Panamanian-flagged vessel is loaded with 52 containers carrying food aid such as pasta, rice, baby food and canned goods. Israeli customs officials had screened the aid at the Cypriot port of Limassol from where the ship departed on Monday. Some 700 tons of the aid is from Cyprus, purchased with money donated by the United Arab Emirates to the so-called Amalthea Fund, set up last year for donors to help with seaborne aid. The rest comes from Italy, the Maltese government, a Catholic religious order in Malta and the Kuwaiti nongovernmental organization Al Salam Association. 'The situation is beyond dire,' Cyprus Foreign Minister Constantinos Kombos told The Associated Press. Cyprus was the staging area last year for 22,000 tons of aid deliveries by ship directly to Gaza through a pier operated by the international charity World Central Kitchen and a U.S. military-run docking facility known as the Joint Logistics Over-the-Shore system. By late July 2024, aid groups pulled out of the project, ending a mission plagued by repeated weather and security problems that limited how much food and other emergency supplies could get to those in need. Cypriot Foreign Ministry said Tuesday's mission is led by the United Nations but is a coordinated effort — once offloaded at Ashdod, U.N. aid employees would arrange for the aid to be trucked to storage areas and food stations operated by the World Central Kitchen. The charity, which was behind the first aid shipment to Gaza from Cyprus last year aboard a tug-towed barge, is widely trusted in the battered territory. 'The contribution of everyone involved is crucial and their commitment incredible,' Kombos said. Shipborne deliveries can bring much larger quantities of aid than the air drops that several nations have recently made in Gaza. The latest shipment comes a day after Hamas said it has accepted a new proposal from Arab mediators for a ceasefire. Israel has not approved the latest proposal so far. Israel announced plans to reoccupy Gaza City and other heavily populated areas after ceasefire talks stalled last month, raising the possibility of a worsening humanitarian catastrophe in Gaza, which experts say is sliding into famine. Israeli Prime Minister Benjamin has dismissed reports of starvation in Gaza are 'lies' promoted by Hamas. But the U.N. last week warned that starvation and malnutrition in the Palestinian territory are at their highest levels since since the war began with the Hamas-led attack on southern Israel on Oct. 7, 2023 in which the militants abducted 251 people and killed around 1,200, mostly civilians. Gaza's Health Ministry, which is part of the Hamas-run government and staffed by medical professionals, said the Palestinian death toll from from 22 months of war has passed 62,000. It does not say how many were civilians or combatants, but says women and children make up around half the dead.
