
Spanish Muslims retrace ancient Hajj travel route on horseback from Andalusia to Saudi Arabia
CAIRO — Three Spanish pilgrims performing the Hajj in Saudi Arabia rode on horseback to Mecca, traveling thousands of kilometers in snow and rain and along a path they said had not been trekked for more than 500 years.
Abdelkader Harkassi Aidi, Tarek Rodriguez and Abdallah Rafael Hernandez Mancha set out from southern Spain in October, riding through France, Italy, Slovenia, Croatia, Bosnia, Serbia, Bulgaria, Turkey, Syria and Jordan to arrive in Saudi Arabia in May.
It was an emotional moment for the trio when they reached Mecca. No pilgrim had traveled this way since 1491, they said.
Harkassi said the group's path from Spain took them across about 8,000 kilometers (nearly 5,000 miles) before they reached the Kaaba, the black cube structure in the Grand Mosque in Mecca.
'We had crossed so many kilometers to be there and Allah had replied to our wish,' he told The Associated Press on Thursday from Arafat, southeast of Mecca. 'We were in front of the Kaaba and had the opportunity to touch it. So, that 8,000 kilometers became nothing.'
During their monthslong journey they came across scenic stretches of nature and historical landmarks in Syria, including the Aleppo Citadel and the Umayyad Mosque.
They also found an old railway track built during the time of the Ottoman Empire that connected Istanbul to Saudi Arabia. They followed it for days to help guide them to the desert kingdom.
But there were challenges, too. They lost their horses in Bosnia, only to find them later in a landmine zone. Nobody could fetch the horses because of the explosives, but the animals eventually made it out of the area unharmed, Harkassi said.
The human element of the trip was the most valuable for the team, he added.
'When we didn't have anything, people helped us with our horses, with our food, they gave us money. When our assistance car got broken, they fixed it for us,' Harkassi said. 'People have been incredible. I think it's proof that Muslims are united, that the one ummah (nation) that every Muslim longs for is a reality.'
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CNN
3 hours ago
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The humble Spanish omelet can be made with chorizo, peppers and onions, among other ingredients, but purists will tell you it should only contain potatoes and eggs. The potatoes are diced and lightly fried before being added to the egg mixture and fried on a high heat; the trickiest part is when you have to flip the pan over to turn the tortilla. If you get it right, someone should shout 'Olé!' Get it wrong and you'll have gooey half-cooked tortilla everywhere. Churros are a popular snack made from fried dough, cut into sausage shapes and doused in sugar. They're a favorite at fiestas, or street parties, when they're sold by roadside vendors. Dipping them in hot melted chocolate is pretty much the law. Another typical item on a tapas menu, croquetas are tubes of bechamel sauce encased in fried breadcrumbs, but a lot more tasty than that sounds. Jamón croquetas and salt cod croquetas are common varieties. They're tricky to make and are perhaps best enjoyed at a tapas bar, along with a cold beer. A classic tapas item, albondigas, or meatballs in tomato sauce, are served all over Spain. A tasty variation serves up the meatballs drizzled in an almond sauce, minus the tomatoes. A legendary dish spoken of in almost hushed tones by Spaniards, migas is a good example of how much of Spain's cuisine has evolved from peasant food. It's essentially dry breadcrumbs torn up and fried in a variety of combinations – often served with chorizo or bacon. Migas, handed down from agricultural laborers who had to be thrifty with their ingredients, is comfort food supreme – and in recent times has found its way onto fancy restaurant menus. A prized dish in Spain, bacalao, or salted cod, was brought back for hundreds of years by Spanish fisherman from as far afield as Norway and Newfoundland. The fish is not found in local waters, and it was salted to preserve it on the journey. It has to be left to soak in water for at least 24 hours to remove all but the slightest tang of salt. Bacalao is served in all manner of dishes; one of the most popular is with pil-pil sauce, made of olive oil, garlic and the juice of the fish, and typical in the Basque Country. A favorite of the northwestern Asturias region and based around the white fabe bean, fabada is a one-pot feast usually served with a mixture of pork meats. Chorizo, pork belly and bacon are common accompaniments, as is morcilla, Spanish blood sausage, which tastes far better than it should. Think it's impossible to fry milk? Think again. Leche frita, or fried milk, is a popular dessert made by whipping up milk, egg yolks and flour. This is left to chill and solidify, before being coated in breadcrumbs and fried. It can be served hot or cold.


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Associated Press
7 hours ago
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