Latest news with #CopticChristians
Sydney Morning Herald
14-05-2025
- General
- Sydney Morning Herald
This pop-up CBD stall might just serve Brisbane's best felafel
You'll need to pick your day and time to experience this Egyptian take on the vegetarian favourite. But, boy is it worth it. Look for the sandwich board on Felix Street in the CBD, hang a left into Spencer Lane and you've found it. Ta'ameya pops up in this relatively obscure laneway (which, to give you your bearings, leads to the back entrance of Doughcraft on Mary Street) Tuesday through Thursday. Don't expect anything fancy. It's a simple market-style marquee with a straightforward menu that centres on Egyptian felafel. But if you like sandwiches and variations thereof, you need to seek this place out. Wait, what is Ta'ameya? Ta'ameya the business is the creation of Ramay Othman, Dan Henalla and Lewis Hayes. Othman and Hayes are engineers by trade, Henalla a doctor. At first, it was very much a passion project, making intermittent appearances on the market circuit while the trio tested the waters for its cornerstone product: ta'ameya the felafel. Depending on the text you consult, ta'ameya is generally thought to have been created by Coptic Christians about 1000 years ago as a hearty meal to get them through the fasting period of Lent. Its point of difference to other types of felafel that you find throughout the Levant? It's made from fava beans (or broad beans) rather than chickpeas. 'This makes a huge difference in the texture,' Othman says. 'But also the kind of nutrition you derive from it. Also, there's heaps of it grown in Australia, so we're utilising an easily grown crop. 'It has these starches that allow it to get a fluffier product, and it's higher in protein.' Othman would also like to say it has a better flavour, but then that might just be what's also mixed into the felafel – in Ta'ameya's case, parsley, coriander, spring onion and leeks. The Ta'ameya felafel pita pocket Ta'ameya punches out some of the best felafel we've had in this city, and you suspect it comes down to years of testing the product, as well as Othman and Henalla's half-Egyptian backgrounds. It probably also helps that Othman's father worked in restaurants. At first, Ta'ameya's pita pocket perhaps looks like any other you can get around town. But the devil is in the detail. Ta'ameya's pita bread comes from Papa Pita and is delivered twice-weekly, which Othman reckons makes a big difference to the overall quality of the pocket. 'It's bread you can just eat on its own,' he says, 'and it's in line with our mission of trying to create meal that you can eat every day.' Ta'ameya heats the pitas in a grill, which toasts them slightly while steaming them on the inside. Then comes the first smear of a house-made tahini that's been given extra love with garlic, lemon juice and cumin. It's a lovely, tangy, viscous creation that creates the throughline for the whole pocket. 'It's almost like a pate in a banh mi,' Othman says. 'You don't notice it until you do. And then when you do, you can't help but notice it.' Next comes what Othman describes as a classic chopped Egyptian salad, with tomatoes, onions, continental parsley, crunchy sweet and sour pickles and plenty of mint. Then it's the felafel itself, which are fried disc-shaped, and coated in sesame seeds and cracked coriander seeds, adding extra crunch. Finally, the pocket is finished with slices of pickled turnips and a few dashes of tahini, this time mixed a little thinner than the initial layer in the pocket. Optional is a Ta'ameya's own hot sauce, made with Turkish olive oil, pickled cayenne, baby peppers and an Arabian spice mix. It adds a nice kick, although we recommend trying the pocket nude first to wrap your head around what makes this thing so good. Felafel is easy to make but hard to make exceptional, and Ta'ameya has achieved the kind of balance you'd usually associate with a trained chef. It's a lesson in doing one (well, almost one – the food menu is filled out with a felafel salad and a felafel snack pack) thing very, very well. There's the crisp saltiness and fluffy texture of the felafel, the almost syrupy mouthfeel of the tahini, the crunch of the brightly coloured turnip, and the generous amounts of mint, that lend it a lovely extra pop of freshness. There are two sizes available – order the larger because you'll still destroy the thing and have no regrets. Where to get it Ta'ameya pops up in Spencer Lane in the CBD every week Tuesday to Thursday. One of its pita pockets costs $13.90, although we reckon go for the larger size, which is priced $16.90. Just try to get there before midday, after which the queue gets long, fast. And if you don't have any luck in the city, you can catch it on Saturdays at the Powerhouse Markets in New Farm, 6am to noon.
The Age
14-05-2025
- General
- The Age
This pop-up CBD stall might just serve Brisbane's best felafel
You'll need to pick your day and time to experience this Egyptian take on the vegetarian favourite. But, boy is it worth it. Look for the sandwich board on Felix Street in the CBD, hang a left into Spencer Lane and you've found it. Ta'ameya pops up in this relatively obscure laneway (which, to give you your bearings, leads to the back entrance of Doughcraft on Mary Street) Tuesday through Thursday. Don't expect anything fancy. It's a simple market-style marquee with a straightforward menu that centres on Egyptian felafel. But if you like sandwiches and variations thereof, you need to seek this place out. Wait, what is Ta'ameya? Ta'ameya the business is the creation of Ramay Othman, Dan Henalla and Lewis Hayes. Othman and Hayes are engineers by trade, Henalla a doctor. At first, it was very much a passion project, making intermittent appearances on the market circuit while the trio tested the waters for its cornerstone product: ta'ameya the felafel. Depending on the text you consult, ta'ameya is generally thought to have been created by Coptic Christians about 1000 years ago as a hearty meal to get them through the fasting period of Lent. Its point of difference to other types of felafel that you find throughout the Levant? It's made from fava beans (or broad beans) rather than chickpeas. 'This makes a huge difference in the texture,' Othman says. 'But also the kind of nutrition you derive from it. Also, there's heaps of it grown in Australia, so we're utilising an easily grown crop. 'It has these starches that allow it to get a fluffier product, and it's higher in protein.' Othman would also like to say it has a better flavour, but then that might just be what's also mixed into the felafel – in Ta'ameya's case, parsley, coriander, spring onion and leeks. The Ta'ameya felafel pita pocket Ta'ameya punches out some of the best felafel we've had in this city, and you suspect it comes down to years of testing the product, as well as Othman and Henalla's half-Egyptian backgrounds. It probably also helps that Othman's father worked in restaurants. At first, Ta'ameya's pita pocket perhaps looks like any other you can get around town. But the devil is in the detail. Ta'ameya's pita bread comes from Papa Pita and is delivered twice-weekly, which Othman reckons makes a big difference to the overall quality of the pocket. 'It's bread you can just eat on its own,' he says, 'and it's in line with our mission of trying to create meal that you can eat every day.' Ta'ameya heats the pitas in a grill, which toasts them slightly while steaming them on the inside. Then comes the first smear of a house-made tahini that's been given extra love with garlic, lemon juice and cumin. It's a lovely, tangy, viscous creation that creates the throughline for the whole pocket. 'It's almost like a pate in a banh mi,' Othman says. 'You don't notice it until you do. And then when you do, you can't help but notice it.' Next comes what Othman describes as a classic chopped Egyptian salad, with tomatoes, onions, continental parsley, crunchy sweet and sour pickles and plenty of mint. Then it's the felafel itself, which are fried disc-shaped, and coated in sesame seeds and cracked coriander seeds, adding extra crunch. Finally, the pocket is finished with slices of pickled turnips and a few dashes of tahini, this time mixed a little thinner than the initial layer in the pocket. Optional is a Ta'ameya's own hot sauce, made with Turkish olive oil, pickled cayenne, baby peppers and an Arabian spice mix. It adds a nice kick, although we recommend trying the pocket nude first to wrap your head around what makes this thing so good. Felafel is easy to make but hard to make exceptional, and Ta'ameya has achieved the kind of balance you'd usually associate with a trained chef. It's a lesson in doing one (well, almost one – the food menu is filled out with a felafel salad and a felafel snack pack) thing very, very well. There's the crisp saltiness and fluffy texture of the felafel, the almost syrupy mouthfeel of the tahini, the crunch of the brightly coloured turnip, and the generous amounts of mint, that lend it a lovely extra pop of freshness. There are two sizes available – order the larger because you'll still destroy the thing and have no regrets. Where to get it Ta'ameya pops up in Spencer Lane in the CBD every week Tuesday to Thursday. One of its pita pockets costs $13.90, although we reckon go for the larger size, which is priced $16.90. Just try to get there before midday, after which the queue gets long, fast. And if you don't have any luck in the city, you can catch it on Saturdays at the Powerhouse Markets in New Farm, 6am to noon.
Al-Ahram Weekly
20-04-2025
- Politics
- Al-Ahram Weekly
El-Sisi greets Egypt Coptic Christians on Easter - Society
"To Egypt's Coptic Christians, on the occasion of celebrating glorious Easter, I would like to extend my sincere greetings and heartfelt wishes," El-Sisi wrote on his official Facebook page. He wished them and their families a happy holiday, goodness, and blessings. "I ask Allah the Almighty to protect Egypt and its people, to forever keep it a beacon of tolerance and coexistence among all its people, and for the values of love and peace that unite us within one homeland to flourish." Late Saturday, Pope Tawadros II of Alexandria led the Easter Mass at St. Mark's Coptic Orthodox Cathedral in Abbasiya, Cairo. Easter, a Christian holiday, is considered the most important and oldest festival of the Christian Church. Easter Sunday usually falls in March or April, depending on the lunar calendar. Follow us on: Facebook Instagram Whatsapp Short link:
Fox News
16-02-2025
- Entertainment
- Fox News
Christian faith and its remarkable depths displayed in new film 'The 21'
A heart-wrenching new film recounts the beheadings 10 years ago this week of 21 Coptic Christians at the hands of ISIS Islamic radicals. And yet the film, simply titled "The 21," also tells the poignant story of the martyrs' incredible faith, how they were diligent to the end — and never once denied their Savior even unto death. Producer Mandi Hart said, "I don't know that I'll ever get over imagining, in the course of 40-some-odd days of captivity, how many nanoseconds of opportunity they had to save their own lives. And to a man, all 21 of them were true to the end." Hart and the team at MORE Productions presented the 13-minute film at the International Religious Freedom Summit in Washington, D.C., last week. It was a jolting reminder of how the events of Feb. 15, 2015, shocked the world — one, for the sheer horror of its staging, and two, because the Islamic radicals filmed the brutal slayings. As a way to soften the horror and enhance the spirit of hope, "The 21" tells the story through animation — intercut with actual ISIS propaganda footage. But it's the imagery of the animation that gives it greater impact. The animation is in the style of Orthodox iconography — the paintings of the saints and of Jesus that adorn the iconostas, the screens in front of the altar, on the nave, the sanctuary and the dome of every Orthodox church in the world. Hart said, "We knew that we wanted a project that would reflect the cultural distinctiveness of the Coptic tradition, particularly its iconography." She called out its "function," as well as its architecture and community — and "the symbolism, colors, shapes and the way that iconography was actually all about creating an icon." "The fact that all of them were true to the end is just remarkable." On a recent episode of "Lighthouse Faith" podcast, producer Mandi Hart spoke more about the making of "The 21" — and the transformative power of learning about what these men endured for their faith. They were simple laborers from Egypt, working in Libya, when ISIS members kidnapped them and demanded they denounce their faith in Jesus Christ, the only condition to secure their freedom. The men refused. For a month and a half, the men were tortured and abused. Then they were put in orange jumpsuits and paraded to a sandy hill where masked, knife-wielding radicals lined them up and took their lives. Hart said the most barbarous part of the story is actually not in the new film. "They were actually beheaded one by one," she said. "And ISIS did that, hoping that … being killed in that gruesome way would persuade at least one of the men to recant, to save themselves by denying Christ. And none of them did. And actually one of the men asked to be the last one." "It's one thing to talk about faithfulness. It's another to see it demonstrated in close up." Hart added with emotion, "There are no words [about] the depth of [their] faith. And it's been extremely challenging and convicting personally, too. I can't imagine myself in that position — and the fact that all of them were true to the end is just remarkable." Hart purposely did not view the ISIS footage of the beheadings. It was just too much to take. But director Tod Polson did. He told Fox News, "The original video made by ISIS is surreal. I've only seen it once but …[it is] forever burned into my memory. It's as heartbreaking as it is inspiring. Inspiring because the sacrifice of the martyrs is so total. It's one thing to talk about their faithfulness. It's another to see it demonstrated in close up." Polson also said, "Many of the martyrs' families play the original ISIS video in their homes on a loop. One of the complaints they have is that 'The 21' isn't violent enough. They want people outside their community to know what their men went through." ISIS filmed their abomination for the purpose of propaganda and power, believing they would usher in a new caliphate for the glory of Islam. But transcripts from interviews of ISIS members conducted by authorities revealed that there were other supernatural powers also at work on that sandy hill. This is new information. On that sandy beach a decade ago, those men may have witnessed God's holy army. Said Hart, "In the interviews with the former ISIS members, one in particular talks about earthquakes. He talks about shadowy figures being seen and some of the figures bearing swords, others dressed in certain ways accompanying the martyrs, particularly when the martyrs were on the beach." The film depicts those supernatural occurrences. The shadowy figures appear as angels of light, perhaps even Jesus Himself. On that sandy beach a decade ago, those men may have witnessed God's holy army and the forces of Satan in their ancient battle. And at least one member of ISIS was shaken to the core. Hart said one ISIS member was so terrified by what he saw that he fled. Reports are that he came to faith and was baptized. He remains in hiding, according to Hart. The larger story has been the display of the depths of faith of the entire Coptic community. "Coptic" means Egyptian. The Coptic are one of the original Christian Orthodox churches. For 2,000 years, they've been a persecuted church. For more Lifestyle articles, visit And some scholars, said Hart, think they've had millions of martyrs over the course of their history, past and present. The 21 martyrs asked that Jesus forgive their killers — just as Jesus said, while being crucified, "Father, forgive them, for they know not what they do." At a time when it's more acceptable to publicly profane the name of Jesus than to praise Him, the film shows the power of that name — and how the men relied on it for strength, for hope. Hart reflected on the greater good that came out of such evil. She said the Coptic archbishop of London, Archbishop Angaelos, told her to think about when that former ISIS member who became a believer dies. Those 21 Coptic men will welcome him into heaven as their brother — as only in Christ can natural-born enemies become one people.
Fox News
09-02-2025
- Entertainment
- Fox News
Film About Coptic Christians Murdered by Islamic Radicals Shows Incredible Faith in the Face of Evil
It's a heart-wrenching film that recounts the beheadings ten years ago this week of 21 Coptic Christians at the hands of ISIS, Islamic radicals. And yet, the film also tells the poignant story of the incredible faith these martyrs had, diligent to the end, never once denying their Savior, even unto death. On this episode of Lighthouse Faith podcast, producer Mandi Hart, talks about the making of 'The 21' and the transformative power of learning about what these men endured for their faith. They were laborers from Egypt, working in Libia, when ISIS members kidnapped them and demanded they denounce their faith in Jesus Christ, the only condition to secure their freedom. The men refused. For a month and half the men were tortured and abused. Then they were put in orange jumpsuits and paraded to a sandy hill where masked, knife-wielding radicals lined them up and beheaded them. All of it was filmed by ISIS for the purpose of propaganda and power. But there were other supernatural forces also at work on that sandy hill, and those forces struck fear in the hearts of many of the radicals. The 21, although only 13 minutes in length, makes a power statement as it is animated using the imagery and style of Orthodox Christian iconography, intercut with the actual film ISIS shot. Learn more about your ad choices. Visit
