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Al-Ahram Weekly
5 days ago
- Entertainment
- Al-Ahram Weekly
Remembering veteran Egyptian actress Dalal Abdel-Aziz - Screens - Arts & Culture
Egyptian actress Dalal Abdel-Aziz died four years ago today at the age of 61. She passed away due to complications of COVID-19 on 7 August 2021, just three months after the passing of her husband of 37 years, renowned comedian Samir Ghanem 1937-2021). The couple are survived by two daughters, actresses Donia and Amy. Abdel-Aziz was born on 17 January 1960 in Zagazig city in Sharqiya governorate. She graduated from the Faculty of Agriculture, Zagazig University, before moving to Cairo, where she launched her career with director Nour El-Demerdash. She started with a small role in a TV series in 1977 before gaining critical acclaim in the 1980s for her outstanding performances in TV and film. She starred in tens of TV series, films and plays in a career that spanned more than four decades. In 1998, Abdel-Aziz was awarded Best Actress at the Television Awards Festival. Abdel-Aziz divided her time between theatre, television, and film. She starred in several plays, including Fares wa Bani Khaiban (Fares and the Losers, 1987), Akhouya Hayess wa Ana Layess (My Brother Is Happy and I'm Lost, 1992), and Hobb fil-Takhshibah. The latter Hobb Fil Takhshibah (Love in Prison, 1994) starring Hisham Abdel-Hamid, George Sidhom and Diaa Al-Merghany, directed by Samir Seif and written by Youssef Maati. Her cinematic career started to pick up in the 1980s, when she starred in Adel Sadek's Nehayet Ragol Tazawag (The End of a Man Who Was Married, 1983) starring Samir Ghanem, Poussy, Hala Fakher and Ali Al-Sherif. She went on to star in Yarab Walad (A Boy Child, Amen, 1984), Basamat Fawk Al-Maa (Prints on Top of Water), Al-Ragol Yoheb Martein (The Man Loves Twice, 1987), Al-Aghbiaa Al-Thalatha (The Three Idiots, 1990), among other titles. In the 2000s, she appeared in Asrar Al-Banat (Girls' Secrets, 2001), Asef Ala Al-Ezaag (Sorry for the Inconvenience, 2008), in Amr Salama's Sonei fi Masr (Made in Egypt, 2014), and Moataz Al-Toni's Samir wi Shahir wi Baheir (Samir and Shahir and Baheir, 2010). On television, Abdel-Aziz participated in numerous grand productions like Layali Al-Hilmyia (Hilmyia Nights, 1987:1989) in its two seasons alongside number of great actors. In the late years, she also appeared in TV series Lahfa (2015) alongside her daughters Donia and Amy Samir Ghanem, and was a guest of honor in TV series Nelly wi Sherihan (Nelly and Sherihan) again with her two daughters. In 2017, together with her husband Samir and her daughter Donia, she participated in the TV series La La Land. Follow us on: Facebook Instagram Whatsapp Short link:
The Sun
04-06-2025
- Business
- The Sun
UPM ready to welcome students from Guinea-Bissau
SERDANG: Universiti Putra Malaysia (UPM) is ready to accept students from Guinea-Bissau, paving the way for strategic cooperation with African nations, which are seldom seen as development partners in the field of higher education. Its vice-chancellor Datuk Prof Dr Ahmad Farhan Mohd Sadullah said the university is always prepared to support its counterparts from the African continent, viewing the visit by Guinea-Bissau President Umaro Sissoco Embaló to the UPM campus here today as a valuable opportunity to forge mutually beneficial bilateral ties. He said Guinea-Bissau, an agriculture-based nation, has chosen UPM as a strategic partner for education and skills training. 'The President himself expressed his intention to send students to UPM in agro-bio-related fields, particularly to the Faculty of Agriculture and Faculty of Veterinary Medicine, as these are their current primary needs,' he told Bernama and RTM. Ahmad Farhan noted that Guinea-Bissau is currently focused on undergraduate-level education to produce a skilled workforce capable of driving its economy. 'Usually, countries come to discuss sending PhD students, but Guinea-Bissau is still at an early stage. They need basic-level capacity development first,' he said. When asked about the implementation of the collaboration, he said it remains in the preliminary stage and no official decision has been made yet. Earlier, Embaló was briefed by Ahmad Farhan on the university's Food Security Plan, which outlines its key strategies in addressing food security challenges through biotechnology and innovation. The President is currently in Malaysia for a three-day official visit.
New Straits Times
03-06-2025
- Health
- New Straits Times
Ripening agent in imported durians could pose health risks if misused
KUALA LUMPUR: The surge of imported durians in the market has sparked concerns among consumers, following claims that these fruits may contain chemicals potentially linked to chronic illnesses, including cancer. Professor Dr Norsida Man, from the Department of Agribusiness and Bioresource Economics at the Faculty of Agriculture, Universiti Putra Malaysia (UPM), confirmed that a chemical called ethephon is widely used in the agricultural sector. Ethephon (2-chloroethylphosphonic acid) is a plant growth regulator. It is a synthetic compound that breaks down into ethylene gas when absorbed by fruit or exposed to specific levels of moisture and temperature. "The compound reacts with water in the fruit's tissues to release ethylene gas — a natural plant hormone that triggers the ripening process," she said. However, she cautioned that if the fruit is harvested before it fully matures, the ripening process becomes incomplete. This results in fruit that appears ripe but has an inconsistent texture, a weaker aroma, and a less intense flavour. Ethephon is permitted in many countries but is subject to maximum residue limits that must be strictly followed. "Toxic effects can occur if ethephon is overused or if the ripening period before sale is insufficient — typically three to seven days are needed for the residues to break down." "In small doses and when used properly, it is not harmful. But what worries consumers is uncontrolled usage, especially in large-scale export industries driven by profit," she added. Common effects of ethephon use include unnatural taste and smell, inconsistent texture, and unstable quality of the fruit. "Exceeding safe limits may lead to potential long-term health effects such as hormonal disruption and organ damage, especially when used excessively and without regulation. "This issue highlights the dilemma between modern market demands and natural food quality. In the long run, rising consumer awareness could drive demand for more authentic, chemically unaltered durians," she said. Norsida also noted that in Thailand, durians are cultivated in various regions — the south, east, and central areas — allowing for a longer harvest season. The main season runs from March to July, while in southern regions near the Malaysian border, it may extend until September. In Malaysia, the main durian season typically occurs between May and August, particularly in states such as Pahang, Johor, Perak, and Penang. A secondary season, if it happens, typically runs from November to January, depending on weather and regional factors.
CNN
21-05-2025
- Health
- CNN
The greatest hot-weather drink you've probably never heard of
Delicious spicy food and hot summer weather are two of Turkey's greatest assets. But when these two ingredients combine, you're going to need something to keep temperatures from getting out of hand. Thankfully, Turkey has you covered on this front too, with a drink so refreshing, it's a mystery to some why everyone hasn't heard of it. This is ayran, a deceptively simple mix of fresh yogurt, water and salt. After a sweltering or strenuous afternoon in the sun, slurping down a chilled glass of this tasty combination will leave your body gasping with appreciation. It may not match everyone's taste, and will be off-limits to some dietary requirements, but the appeal of ayran — pronounced eye-ran — is undeniable. It's been drunk in the region where Europe meets Asia for centuries and today is sold in various forms across Turkey and several other countries. And its refreshing properties get a big thumbs up from science. 'Consuming ayran is an important means of restoring mineral balance lost through perspiration in the summer, due to its natural mineral content and the presence of added salt,' Professor Barbaros Özer from Ankara University's Faculty of Agriculture, Department of Dairy Technology told CNN. He explained that the beverage contains valuable minerals and protein. That's not all. Another surprising benefit is the drink's effects on digestive and intestinal health. 'Ayran plays a crucial role in maintaining the balance of gastrointestinal health and the intestinal microbiota,' added Özer. Turkic peoples are believed to have been producing ayran for at least a millennium — making it about 900 years older than Coca-Cola. Thanks to Besim Atalay, a Turkish linguist who lived in the late 19th and early 20th centuries, ayran's roots have been traced back to the 11th century, gaining a mention in Mahmud al-Kashgari's Dīwān Lughāt al-Turk, the first-known dictionary of Turkic languages, written at the time. It's safe to say that ayran is a product of necessity. Fermented food and drink like cheese, yogurt and ayran are perfect for long journeys. Turkic nomads prepared fermented dairy products to extend their usability, helping overcome the formidable climate of the steppes, the vast, treeless grasslands they called home. While Turks migrated from Central Asia to Anatolia (the land that makes up most of modern day Turkey), ayran moved with them. Editor and gastronomy researcher Merin Sever told CNN that we know through historical travelogues that people in Anatolia prepared ayran. Their daily meals also included 'bread chopped into yogurt or bread added as a supplement to ayran.' During their migration, Turks probably left traces of the drink, influencing other cultures. Iran's doogh is similar to a type of ayran, called yayık ayran, in Turkey, a byproduct of buttermilk production. Central Asian Turkic people have chal and kumis. However, these two are made of fermented milk — camel milk and mare's milk, respectively. While most ayran is made of yogurt, the commercial mass production of the drink includes a milk fermentation process. 'Industrial ayran is produced in two different ways: either by diluting yogurt to the targeted protein content, or by fermenting milk after it has been diluted to the target protein level,' explains Özer. Today, ayran is not only a part of a thousand-year-old Turkish culinary tradition but also among the most commercialized drinks in modern Turkey. From shelves in large supermarkets to street food vendor barrels, it quenches thirst and accompanies meals across the country. Even global fast-food brands like McDonald's and Burger King include ayran as an option in their meals in Turkey At a kebab restaurant or a büfe — small food vendors that serve Turkish fast food such as döner sandwiches — when you order ayran, you may be asked: 'Do you want open ayran (açık ayran) or closed ayran (kapalı ayran)?' To make sense of this, you need to be familiar with ayran culture. Closed ayran is packaged and mass-manufactured, while open ayran is freshly mixed to order in restaurants and vendors. Most Turkish people prefer open ayran because… Well, it's somehow more delicious. Anyone looking for a genuine traditional experience should look for places where ayran is served in copper cups, such as kebab shops called 'ocakbaşı,' where you can sit in front of the grills and watch your meal order prepared on metal skewers. To watch meat cook slowly over sizzling embers — liquid fat dripping down, spreading an appetizing smell — and sipping ice-cold ayran from its copper cup is a true Turkish experience. Or, following a night out in Istanbul's buzzing Taksim district, stopping at a food carts selling pilaf (rice dish) with several toppings — mostly chicken or chickpeas — in Taksim Square or on İstiklal Street and checking to see if they have a plastic barrel with a tap. Inside are liters of delicious homemade ayran. In fact, pilaf and ayran are among the methods Turks use to combat hangovers. While it's simple and straightforward to prepare ayran, there are many variations. Susurluk ayran, local to the Susurluk district of Balıkesir, a city in northwestern Turkey, is usually prepared from a yogurt with a higher content of fat, which creates a foam on the drink's surface. Yayık ayran is another widespread type that is a byproduct of butter making. Buttermilk replaces yogurt, which creates a highly frothy texture and a less tangy taste. Turkey's eastern Malatya region is known for its spicy ayran, prepared with green or red hot chili peppers. It has a distinct taste that appeals to fans of sweet and sour, or sweet and salty foods. There are likely hundreds of other recipes. For example, you can add a pinch of mint for extra refreshment, or even skip adding salt. Sometimes, sparkling mineral water is used instead of still for a crisper taste. Many factors affect the taste of ayran besides extra ingredients like pepper, salt, or mint. Mostly, however, it comes down to the yogurt. 'Which milk was used to make the yogurt, how fatty was the yogurt, the yeast that was used to make it, and how it was used — industrial or traditional methods were used — all impact the taste of ayran,' Sever, the gastronomy researcher, explained. Associate Professor Özge Samancı, head of the Gastronomy and Culinary Arts Department at Turkey's Özyeğin University, agrees: 'A good, fatty yogurt gives ayran its flavor.' So, despite its widespread consumption in and around Turkey, why is ayran not popular worldwide? Samancı says it's largely down to unfamiliarity. 'Turkish cuisine is generally not well-known abroad, and related products are unavailable in the market,' she told CNN. 'Turkish restaurants are few in number and limited. Secondly, the taste of classic ayran, without additions like mint etc., is strange to foreigners, who often do not like this sour taste.' But which version of ayran should visitors to Turkey try to get the best experience? It's all a matter of personal taste — for instance Özer, the gastronomy professor, prefers industrial ayran because of its hygienic properties, while Samancı and Sever choose open ayran. 'If I pass through a region famous for its dairy products, I definitely try to taste the local, freshly made open ayran,' Sever said. Samancı specifically enjoys Susurluk ayran, which she says pairs perfectly with a traditional Susurluk melted cheese sandwich. Whichever you choose, once you've enjoyed that refreshing ayran taste, you'll almost certainly be back for more.
CairoScene
17-04-2025
- Science
- CairoScene
Ain Shams Researchers Turn Eggshell Waste Into Nile Water Purifier
A team from Ain Shams University has developed a low-cost water purification method using discarded eggshells. Apr 17, 2025 Researchers at Ain Shams University have developed a novel method for purifying Nile River water using powdered eggshells—a common food industry byproduct. According to a peer-reviewed study published in BMC Research Notes, this waste material can effectively remove harmful heavy metals and bacterial contaminants from raw river water. Conducted by a team at the Faculty of Agriculture, the study explored the potential of treated eggshell powder to act as a natural, low-cost filtration medium. Eggshells were collected from bakeries and powdered before being applied to water samples collected near Helwan, an industrial zone south of Cairo. In a controlled lab environment, the material demonstrated the ability to remove toxic metals such as lead, cadmium, and iron, as well as dangerous microbes including E. coli. The research points to a sustainable and accessible water treatment solution, particularly in regions affected by high pollution levels and limited access to advanced purification infrastructure. The findings come at a time when Egypt's water resources are under significant strain. With the Nile providing over 95% of the country's freshwater supply, concerns about rising pollution, climate change, and population growth have sharpened focus on the need for innovative, low-cost water treatment solutions. The study also aligns with Egypt's broader push for sustainable environmental practices and circular economy initiatives.
