Latest news with #Aleppo
Al Arabiya
2 days ago
- General
- Al Arabiya
ISIS claims first attack on new Syria forces since al-Assad fall: monitors
ISIS on Thursday claimed its first attack on Syria's new government forces since the fall of longtime Syrian president Bashar al-Assad, two war monitors said. In a statement picked up by SITE Intelligence Group, ISIS said it had planted an 'explosive device' on a Syrian forces' vehicle in the southern province of Sweida. SITE and the Syrian Observatory for Human Rights (SOHR) said it was the first ISIS-claimed attack on Syria's new government. SOHR said that one person was killed and three members of the Syrian army's 70th Division were injured when a patrol was hit by a remote-control landmine on Wednesday. The man killed was accompanying the Syrian government forces in the desert area, according to SOHR. Once in control of large swathes of Syria and Iraq, ISIS was territorially defeated in Syria in 2019 largely due to the efforts of Kurdish-led forces supported by an international coalition. It has maintained a presence mainly in the country's vast desert. Reported attacks by the group in areas controlled by the Syrian government, which took power after al-Assad's ouster in December, have been scarce. However, they have continuously carried out attacks on Kurdish-led forces in the northeast. This week, Syrian authorities said they arrested members of an ISIS cell near Damascus, accusing them of preparing attacks. Another government operation in the northern city of Aleppo this month saw the death of one security forces officer and three ISIS members. During a meeting with Syrian president Ahmed al-Sharaa in Riyadh this month, US President Donald Trump called on him to 'help the United States to prevent the resurgence of ISIS,' according to the White House.
Eater
2 days ago
- General
- Eater
An Easy Falafel Recipe Packed With Fresh Herbs
Most of the recipes I've developed for this column come together fast. But one of my favorite weeknight meals — falafel — takes some planning. That's because it requires soaking dried chickpeas overnight. (As much as I loved canned ones, which I bust out all the time, they're just not the right consistency for this dish.) However, once the chickpeas are soaked, dinner comes together in a snap. With this version, I make the process even simpler by shaping the falafel batter into fritters, so you can shallow-fry instead of deep-fry — and still wind up with a lot of crispy surface area. Start by covering 4 ounces, or a generous ½ cup, of dried chickpeas in a few inches of water. Let them hydrate in the refrigerator for at least 12 hours: the longer they soak, the better their texture. I let mine sit for a full 24. The next day, when it's time to cook, drain the water from the bowl and do your best to dry the chickpeas thoroughly with a kitchen towel. Peel 1 small shallot and chop it into a few pieces. Smash and pull the skins off 1 garlic clove. Roughly chop 1 packed cup of soft herbs. It's fine — even good — to include the smaller tender stems, as they contain a ton of flavor and they're about to be blitzed to oblivion anyway. I like a mixture of parsley and dill, but cilantro and mint are fair game, too, as is any combination of these. (Don't be overly precious about measuring. If you have a huge head of parsley and want to use it all, that'll work. If you have slightly less and don't want to shop for anything extra, don't sweat it.) Place these ingredients into a food processor. Add your spices: ½ teaspoon of ground cumin, ½ teaspoon of ground coriander, 1 teaspoon of kosher salt, and a big pinch of Aleppo pepper. Also add 1 teaspoon of chickpea powder or cornstarch (this is the binder that will help everything stick together) and ¼ teaspoon of baking powder (which helps lift the fritters and keep them light). Pulse the mixture until it starts to stick together towards the center of the bowl where the blades are. You'll likely need to pause and scrape down the sides several times to ensure an even consistency. You're looking for very finely chopped — but you don't want to go so far that it turns to wet sand, which will result in dense fritters. Once you're there, form the mixture into palm-sized balls. You should end up with about three. Another balancing act: You want a gentle-but-firm hand, enough so that everything sticks together, but not so much that you're squeezing. Put these on a plate and set them aside. Now it's time to make a quick crunchy side salad. Dice 2 Persian cucumbers and 3 English breakfast radishes and place them in a bowl. Crumble in 1.5 ounces of feta. (This is just a small handful if you don't want to weigh it out.) Squeeze in a quarter of a lemon. Drizzle in some extra-virgin olive oil, sprinkle with flaky salt, and give this all a stir. Taste and adjust as you like. You're now going to make a quick sauce. Put ¼ cup of tahini in a small bowl. Add the juice from another quarter of a lemon. In a liquid measuring cup with a pour spout, make some ice water and slowly stream in a small amount. (A few tablespoons should suffice.) Whisk the tahini as you go until the texture becomes velvety. Season with salt. Finally, place a heavy-bottomed skillet (stainless steel and cast iron both work well) over medium-low heat. Usually, you'd fry falafel in a high smoke-point neutral oil, like canola. But the approach here is to sizzle your fritters lower and slower, allowing them to cook thoroughly without burning, and for this purpose olive oil works great. Pour in enough to generously cover the bottom of the pan. Place your falafel balls into the skillet and use a spatula to gently but firmly press them down so they turn into patties, about a quarter of an inch thick. You can prepare as many at a time as will fit without crowding. Let them sizzle for about four minutes on the first side, until evenly golden-brown, then flip them and cook for another four minutes. When done, transfer the fritters to a plate and sprinkle with flaky salt. Serve with the tahini sauce and chopped salad. With just a little forethought, the whole thing will take you under an hour — not counting the soaking that happens as you sleep. Highlighting the people, products, and trends inspiring how we cook now
Al Arabiya
4 days ago
- Business
- Al Arabiya
Syrian president tells country reconstruction effort has ‘just begun'
Syria 's president, Ahmed al-Sharaa, said in a speech on Tuesday that the country's post-war reconstruction had 'just begun,' calling on his people to unite. Al-Sharaa was speaking at the 'Aleppo, Key to Victory' event in said city, the first major population center to fall during the opposition offensive that toppled longtime Syrian ruler Bashar al-Assad in December. Pictures of fighters killed in the battle for Aleppo were shown on screens prior to al-Sharaa's speech. 'O great Syrian people, the battle of construction has just begun,' Sharaa said to a jubilant crowd. 'Let us all unite and seek the help of God to create a bright future for a venerable country and a deserving people,' he added. Syria's 14-year civil war killed over half a million people and left the country in desperate need of reconstruction. Western sanctions imposed on al-Assad were recently lifted, paving the way for a potential recovery. Addressing the Syrian people, al-Sharaa said they 'let us seize the available opportunity and take on this duty.' 'Let our slogan be as we raised it before, we do not rest and we do not relax until we rebuild Syria anew and boast about it to the entire world,' he said.
The National
4 days ago
- General
- The National
Assault on Syrian judge leads to fears about integrity of legal system under new regime
An assault on a judge in Aleppo, Syria 's business capital, has raised questions about the integrity of the country's legal system as the authorities seek to attract investment in the post-civil war period. Judge Ahmad Haskal wrote in a lawyers' WhatsApp group seen by The National that he was detained, stripped, and beaten with a pipe at the Salhine police station in Aleppo after being called there on Monday for questioning in a murder investigation. He was released later that day after the Ministry of Justice intervened. The alleged assault occurred after the judge insisted that the body in the case be handed given to a coroner. The security forces, however, had transferred it to a municipal mortuary and objected to the Mr Haskal's ruling. He said that as he was beaten he was taunted with the term "Shabbih' – a reference to the militia loyal to former president Bashar Al Assad and notorious for its violence during the civil war. The Ministry of Justice condemned the attack, issuing a statement that a formal complaint has been filed with the Ministry of Interior. The statement also rejected claims that Mr Haskal was affiliated with the so-called "terrorism court' under the former regime – a court that had a reputation for approving the killing of thousands of Syrians. The incident angered Syria's legal community. On Monday, lawyers staged a sit-in at the Justice Palace in Aleppo. When Mr Haskal was released, they carried him shoulder high in solidarity. Protesters chanted "We demand a state of law'. Zaher, a lawyer who took part in the sit-in, said he was worried that the assault on Mr Haskal undermines any hopes for reform within the legal system. 'The men who beat the judge have gotten away with it. This bodes ill for the future of the legal system,' he told The National. The statement also noted that suspected attackers had been detained, although a security official in Aleppo told The National that they were held only briefly. Among them was Obaida Al Tahhan, the Salhin station chief and former militia member with ties to Hayat Tahrir Al Sham, the militant group behind the removal of Mr Al Assad in December. It helped to found the government of Syria and its members are immune from prosecution. 'If the judge had misbehaved, then charge him legally,' Zaher said. 'No one should be assaulted. Even if Bashar Al Assad is found and arrested tomorrow, his punishment must be through trial. No one should take justice into their own hands.' On Sunday, President Ahmad Al Shara announced a restructuring of the Interior Ministry's security apparatus, marking the first major overhaul of domestic security since the fall of Al Assad's regime last year. The new structure will include six deputies under the Interior Minister and 14 provincial commanders, each responsible for one of Syria's governorates. Syria's legal system was notoriously corrupt during the five decades of Assad family rule, aside from being subject to the orders and whims of the secret police. Bribes were common throughout the whole system.
Boston Globe
4 days ago
- General
- Boston Globe
Fresh mint stars in bulgur, pea, and noodle spring recipes
Toasted Bulgur With Tomato and Mint Makes 4 servings The Armenian bulgur salad called eetch is reminiscent of tabbouleh, but it's grain-centric rather than herb-forward. It inspired this tomatoey bulgur side. We build flavor into the dish in a couple of ways. We toast the bulgur—make sure to use coarse bulgur, not fine—to accentuate its sweet, wheaty notes. Then we brown the tomato paste for deeper color and greater flavor intensity. Get Starting Point A guide through the most important stories of the morning, delivered Monday through Friday. Enter Email Sign Up To make this more substantial, we like to stir blanched green beans into the finished bulgur and finish it with any or all of the optional garnishes. Advertisement 1½ cups coarse bulgur 3 tablespoons extra virgin olive oil 1 medium red bell pepper or 2 medium wax peppers, stemmed, seeded, and finely chopped 3 medium garlic cloves, minced Kosher salt and ground black pepper ¼ cup tomato paste 1 teaspoon Aleppo pepper or sweet paprika Advertisement ¾ cup lightly packed fresh mint or fresh flat-leaf parsley or a combination, finely chopped Optional garnish: Pomegranate molasses, or finely chopped walnuts, or crumbled feta cheese, or a combination In a medium saucepan set over medium heat, toast the bulgur, stirring occasionally, until lightly browned and fragrant, about 5 minutes. Transfer to a small bowl and set aside. In the same pan now set over medium-high heat, warm the oil until shimmering. Add the bell pepper, garlic, ¾ teaspoon salt, and ½ teaspoon black pepper; cook, stirring occasionally, until tender, about 2 minutes. Add the tomato paste and Aleppo pepper, then cook, stirring, until the paste browns and slightly sticks to the pan, 1 to 3 minutes. Stir in the bulgur, then add 2¼ cups water. Bring to a boil, then cover, reduce to medium-low, and cook without stirring until the bulgur has absorbed the liquid, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. Transfer the bulgur mixture to a wide, shallow bowl and cool until warm, about 5 minutes. Stir in the mint, then taste and season with salt and black pepper. Garnish with the molasses, walnuts, and/or feta, if using. Serve warm or at room temperature. Charred Snap Peas With Radishes, Mint, and Lemon Joe Murphy Charred Snap Peas With Radishes, Mint, and Lemon Makes 4 servings Peas and mint are a classic combination. In a recipe from their book Bestia: Italian Recipes Created in the Heart of L.A, Ori Menashe and Genevieve Gergis, chef/owners of Bestia restaurant in Los Angeles, opt for sweet, crisp sugar snap peas instead of English peas, and they cook them quickly in a hot skillet before finishing them with a generous amount of fresh mint. We do the same, but also add sliced radishes for peppery notes and vibrant color, as well as a dose of lemon juice to perk up the flavors. This is a perfect side for just about any type of grilled or roasted meat or fish. Advertisement Don't forget to remove the fibrous string, if present, from the snap peas. Stringless varieties of snap peas need only to have their stem ends trimmed. 1 tablespoon grape-seed or other neutral oil 3 medium garlic cloves, smashed and peeled 1 pound sugar snap peas, trimmed, strings removed, if present Kosher salt and ground black pepper 3 radishes, trimmed and thinly sliced into rounds ½ cup lightly packed fresh mint, torn, divided 1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice Flaky sea salt, to serve (optional) In a 12-inch cast-iron or other heavyweight skillet set over medium-high heat, combine the oil and garlic. Cook, occasionally turning the garlic, until the cloves are golden brown and fragrant, 2 to 3 minutes. Add the snap peas and a pinch each of salt and pepper; cook, stirring often, until the peas are charred in spots, 4 to 5 minutes. Remove the pan from the heat. Remove and discard the garlic, then stir in the radishes, half of the mint, and the lemon juice. Taste and season with salt and pepper. Transfer to a serving dish, then sprinkle with the lemon zest, remaining mint, and flaky salt (if using). Cambodian-Style Rice Noodle Salad With Shrimp, Cucumber, and Herbs Connie Miller Cambodian-Style Rice Noodle Salad With Shrimp, Cucumber and Herbs Makes 4 to 6 servings This noodle salad is a version of one we tasted in Cambodia. Vegetables, herbs, and chopped peanuts add tons of color and texture to tender rice vermicelli noodles. We like the salad best with a combination of cilantro, mint, and basil, but it's still delicious made with only one herb. And if you like, omit the shrimp or substitute 2 cups shredded cooked chicken. Advertisement Cambodia is famous for its Kampot pepper—here we use a generous measure of ground black pepper plus a fresh chili to add multilayered spiciness to the savory-sweet dressing. Don't bypass the step of rinsing the noodles; it prevents them from sticking together and overcooking. It also cools them down quickly for the salad. If your noodles are long, use scissors to cut them down to a manageable size. 8 ounces rice vermicelli 1 English cucumber, halved lengthwise, seeded, and thinly sliced into half moons 1 medium shallot, halved and thinly sliced Kosher salt and ground black pepper 1 cup roasted peanuts, finely chopped 6 tablespoons lime juice 1 Fresno or Thai chili, stemmed, seeded, and minced 3 tablespoons fish sauce 2 tablespoons packed brown sugar 1 pound cooked shrimp, roughly chopped 1½ cups chopped fresh cilantro, mint, and/or basil Bring a large pot of water to a boil. Add the noodles and cook until tender, 2 to 3 minutes. Drain in a colander, then rinse under running cold water, tossing, until fully cooled. Drain again. Use kitchen shears to snip the noodles in several places to cut them into shorter lengths. Transfer to a large bowl; set aside. In the colander, toss the cucumber and shallot with 1 teaspoon salt. Let drain in the sink for about 5 minutes. In a small bowl, stir together the peanuts, lime juice, chili, fish sauce, sugar, and 2 teaspoons pepper. Add the cucumber-shallot mixture, shrimp, and cilantro to the bowl with the noodles. Add the dressing and toss well. Advertisement Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television shows. Globe readers get 12 weeks of complete digital access, plus two issues of Milk Street print magazine, for just $1. Go to Send comments to
