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Study Guide Emergency Session of the Arabic States 2
2021 RBS MUNJAN 22. 23. 24 STUDY GUIDE EMERGENCY SESSION OF THE ARABIC STATES 2 Table of Contents 1. Message from the Chairs 2. Introduction to the Committee 3. Related Incidents/ Incidents that have directly impacted the 6 Day War 4. Timeline 5. What went wrong? 6. Country Profiles 7. Portfolios (Responsibilities/ Powers) 8. Details on the Operation of Committee (Documents, How crisis works, Awards) 9. Citations Emergency Session of the Arabic States 3 Message From The Chairs Esteemed Cabinet Members, 15th May 1967 The existence of Israel in our beloved Arabic peninsula has persisted too long. We welcome the Israeli aggression. We welcome the battle we have long awaited. The hour has come. Our suspicions on the Israeli conspirators against our great nations have now been confirmed by our Soviet allies. The Zionists’ audacity to deploy their brigades along the glorious Syrian frontier is an open invitation to war- the long awaited battle has come. Israel doesn’t stand a chance. While our victory is inevitable, we must not underestimate our enemies either. Amongst our cabinet are decorated war heroes, renowned generals, perhaps even the most powerful men in the Middle-East. However, our place in history, our legacy, so to speak, depends entirely on the days to come, on moments to come when we face the Arab world’s greatest enemy. What is expected of you, or rather what is undoubtedly required from you is an unwavering dedication to our cause. You must be quick to think, quick to protect, quick to strike. Every second we waste, the Israelis are gaining an upper hand. -
To Print Recipe for Musakhan-Wraps
Salt and Serenity Musakhan Wraps Serves 4 Recipe very slightly adapted from Anas Atassi’s new book Sumac. Anas explains, “This recipe is an ode to sumac - originally from Palestine, where they serve a whole chicken flavored with sumac on bread, topped with a whole lot of sumac- spiced onions. Using the same ingredients, I make a Syrian version by shredding the chicken, then frying it with onion and sumac and rolling it up in flatbread.” 4 boneless skinless chicken thighs 1 a'atryaat (2 cinnamon sticks, 2 cloves, 3 green cardamom pods, and 1 bay leaf tied in a bundle) 2 teaspoons Diamond Crystal Kosher salt (or 1 teaspoon Morton’s Kosher salt) ¼ teaspoon black pepper 4 tablespoons extra-virgin olive oil 3 large onions, yellow or red or a mix, thinly sliced 2 tablespoons of sumac 3 tablespoons pine nuts (toasted) 4 large or extra-large size flour tortillas (sometimes labelled for burritos) ½ cup plain Greek yogurt (or Tofutti sour cream if you want to keep this dairy-free) 1 clove garlic, grated on a microplane grater or chopped very fine 2 tablespoons freshly squeezed lemon juice ¼ teaspoon salt ⅛ teaspoon pepper 2 tablespoons freshly chopped dill (optional but delicious) 1. Bring a large pot of water to a boil. Add the chicken thighs, a'atryaat (spice bundle), and salt and pepper. Simmer the chicken for 20 minutes, until cooked through. 2. While the chicken is cooking, make the yogurt sauce. Mix yogurt or Tofutti sour cream, garlic, lemon juice, salt, pepper and dill, if using. Set sauce aside. -
MENU Prix TTC En Euros
Cold Mezes Hot Mezes Hummus (vg) ............................... X Octopus on Fire ............................ X Lamb Shish Fistuk (h) .................. X Chickpeas, tahini, lemon, garlic, Smoked hazelnut, red pepper sauce Green pistachio, tomato, onion, green sumac, olive oil, pita bread chilli pepper, sumac salad Moroccan Rolls ............................. X Tzatziki (v) ................................... X Filo pastry, pastirma, red and yellow Garlic Tiger Prawns ...................... X Fresh yogurt, dill oil, pickled pepper bell, smoked cheese, harissa Garlic oil, shaved fennel salad, red cucumber, dill tops, pita bread yoghurt chilli pepper, zaatar Babaganoush (vg) ......................... X Pastirma Mushrooms .................... X Spinach Borek (v) ......................... X Smoked aubergine, pomegranate Cured beef, portobello and oysters Filo pastry, spinach, feta cheese, pine molasses, tahini, fresh mint, diced mushrooms, poached egg yolk, sumac nuts, fresh mint tomato, pita bread Roasted Cauliflower (v) ................ X Chicken Mashwyia ........................ X Taramosalata ................................ X Turmeric, mint, dill, fried capers, Wood fire chicken thighs, pickled Cod roe rock, samphire, bottarga, garlic yoghurt onion, mashwyia on a pita bread lemon zest, spring onion, pita bread Grilled Halloumi (v) ..................... X Meze Platter .................................. X Beetroot Borani (v) ...................... X Chargrilled courgette, kalamata Hummus, Tzatziki, Babaganoush, Walnuts, nigella seeds, -
Dessert Menu
MADO MENU DESSERTS From Karsambac to Mado Ice cream: Flavor’s Journey throughout the History From Karsambac to Mado Ice-cream: Flavors’ Journey throughout the History Mado Ice-cream, which has earned well-deserved fame all over the world with its unique flavor, has a long history of 300 years. This is the history of the “step by step” transformation of a savor tradition called Karsambac (snow mix) that entirely belongs to Anatolia. Karsambac is made by mixing layers of snow - preserved on hillsides and valleys via covering them with leaves and branches - with fruit extracts in hot summer days. In time, this mixture was enriched with other ingredients such as milk, honey, and salep, and turned into the well-known unique flavor of today. The secret of the savor of Mado Ice-cream lies, in addition to this 300 year-old tradition, in the climate and geography where it is produced. This unique flavor is obtained by mixing the milk of animals that are fed on thyme, milk vetch and orchid flowers on the high plateaus on the hillsides of Ahirdagi, with sahlep gathered from the same area. All fruit flavors of Maras Ice-cream are also made through completely natural methods, with pure cherries, lemons, strawberries, oranges and other fruits. Mado is the outcome of the transformation of our traditional family workshop that has been ice-cream makers for four generations, into modern production plants. Ice-cream and other products are prepared under cutting edge hygiene and quality standards in these world-class modern plants and are distributed under necessary conditions to our stores across Turkey and abroad; presented to the appreciation of your gusto, the esteemed gourmet. -
May 12-26, 2019
JEWISH CONGREGATION OF NEW PALTZ PRESENTS theGLORY OF ISRAEL MAY 12-26, 2019 ramon crater tel aviv caesarea ariel sharon park jaffa SUNDAY, MAY 12 - Depart Newark with El Al nonstop flight #26 Visit Tel Aviv’s old city of Jaffa. Continue to the nearby, beautifully to Tel Aviv, leaving at 9:00pm. renovated Tahana (railroad station), with shops and cafes. MONDAY, MAY 13 - TEL AVIV (D) WEDNESDAY, MAY 15 - TEL AVIV (B) Upon arrival at Tel Aviv Ben Gurion Airport at 2:25pm, you will Visit the Ariel Sharon Park, one of the biggest environmental be met by a Ya’lla Tours USA Israel representative and transferred rehabilitation projects in the world. This once polluted land to your hotel for overnight. TAL BY THE BEACH is located just is now a flourishing park and the green lung of the country’s steps away from Metzizim Beach and Tel Aviv’s vibrant port, most densely populated urban region. Start with a short shopping, dining and nightlife areas. www.atlas.co.il/tal-hotel-tel-aviv lecture, followed by a film detailing the change from the Evening: dinner in one of Tel Aviv best restaurants on the beach. most famous garbage hill to a thriving modern green park. Drive to the Ayalon Institute, an underground ammunition TUESDAY, MAY 14 - TEL AVIV (B) factory that operated in 1948 in defiance of the British, You will be met in the hotel lobby by your private guide. Start your who prevented the Jews from buying or manufacturing tour today with an orientation tour of Tel Aviv, the largest and weapons in anticipation of the Arab invasion. -
Business Meeting of the Michigan Liquor Control
BUSINESS MEETING OF THE MICHIGAN LIQUOR CONTROL COMMISSION Held: Tuesday, September 12, 2017 Lansing District Office 525 W Allegan Lansing MI 48933 Present: Andrew J. Deloney, Chairman Teri L. Quimby, Commissioner Dennis Olshove, Commissioner Absent: None Staff: Pam Hamilton, Director of Finance Division Liliana Paceagiu, Deputy Director of Finance Division Anita Fawcett, Administrative Assistant ______________________________________ The meeting was called to order by Chairman Deloney at 9:30 a.m., noting a quorum was present. I. Moved by Commissioner Olshove, supported by Commissioner Quimby, that the minutes of the Commission meeting of August 15, 2017, be approved as written and presented, motion carried by unanimous vote. II. Ms. Hamilton presented the E-Quote reports for product listings in four categories and requested approval of the following: A. That the products listed below be granted exceptions to the standard pack size, inasmuch as the items are packaged nationally or meets other exceptions as indicated and be approved for listing in the approved products list effective October 1, 2017: COMPANY/ADA PRODUCT PACK SIZE A. Hardy/U.S.A. Ltd. 750ml Auchroisk 23 Yr. First Editions 6 Bottles (NWS Michigan, LLC) 750ml Blair Athol 18 Yr. First Editions 6 Bottles 750ml Craigellachie 19 Yr. First Editions 6 Bottles 750ml FOS Greek Masitha 6 Bottles 750ml Glen Garioch 24 Yr. First Editions 6 Bottles 750ml Glengoyle 18 Yr. First Editions 6 Bottles 750ml Inchgower 19 Yr. First Editions 6 Bottles 750ml Longmorn 18 Yr. First Editions 6 Bottles Meeting Conducted on Tuesday, September 12, 2017 Page 2 750ml Speyside 18 Yr. First Editions 6 Bottles 750ml Tamdhu 16 Yr. -
To-Go Menu SALADS with GARLIC SAUCE CHICKEN SHAWERMA STREET
SAMPLERS ATHENA’S WRAPS *ADD HUMMUS AND SALAD FOR $2* V DIP SAMPLER ......................................... 7 HUMMUS, GRECIAN DIP, BABA GHANOUSH & LABNEH CHICKEN SHAWERMA ............................... 7 8 ATHENA’S SAMPLER FOR ONE ................ 7 GRECIAN DIP, LETTUCE & TOMATOES FALAFEL, FRIED EGGPLANT, KIBBEH & MEAT GRAPE LEAF GYRO .............................................................. 7 8 GREEK MEZA V ......................................... 4 GRECIAN DIP, LETTUCE, TOMATOES & ONIONS TOMATOES, CUCUMBERS, ONIOINS, TURNIPS, PICKLES & OLIVES BEEF KOFTA ................................................ 7 MEAT FEAST ................................................. 25 GRECIAN DIP, LETTUCE, TOMATOES & ONIONS CHOOSE FIVE DIFFERENT SKEWER ITEMS BEEF SHAWERMA STREET ....................... 11 GRILLED 12-INCH BEEF WRAP, CUT INTO PIECES & SERVED To-Go Menu SALADS WITH GARLIC SAUCE CHICKEN SHAWERMA STREET .............. 10 GRILLED 12-INCH CHICKEN WRAP, CUT INTO PIECES & SERVED FETA SALAD .................................................. 6 WITH GARLIC SAUCE LETTUCE, FETA CHEESE & ATHENA’S SPECIAL SALAD DRESSING HALLOUMI CHEESE V ........................... 8 GREEK SALAD ............................................... 7 DRIED MINT, TOMATOES & BLACK OLIVES LETTUCE, FETA CHEESE, TOMATOES, CUCUMBERS, BLACK OLIVES & EGGPLANT V ............................................. 8 ATHENA’S SPECIAL SALAD DRESSING ARABIC SALAD .............................................. 7 FETA CHEESE, ONIONS & TOMATOES V HOURS FRESH-CUT TOATOES, CUCUMBERS, PARSLEY, -
PDF Format Here
Before I go… Posted on June 5, 2016 by onyxandsand 6 am I woke up this morning determined. I pushed past the sleepiness, exhaustion, and anxiety and put on my workout clothes. I was not letting a beautiful 70 degree sunshine-filled day go to waste. I grabbed my new camera and set off into the calm and quiet morning. The streets were not yet bustling with late employees, so honking was at a minimum, I walked lengths upwards the usual trek to a monastery near my parents home. It’s a place I go to in order to receive the maximum amount of unity between nature and spirituality, two things I consider great treasures. The monastery is a convenient walk and my mom, sister, and I usually go whenever I used to live at home. But today, I went on my own to deal with my personal issues. I am leaving this country for the first time in my life, and to a place that isn’t necessarily the first you’d think of for a new traveller. Amman, Jordan is located right under Syria, beside Israel, and not too far from Egypt. And if you have been monitoring a screen the past year, the issue of ISIS persists and there are refugees flooding nearby countries in order to seek asylum. I know I am only going for an intensive Arabic immersion program, however, I know that with an opportunity like this there is mounting pressure on me to do above and beyond what I am actually going for. -
Ambiguity Resolution in Lateralized Arabic
Read Writ (2015) 28:395-418 DOI 10.1007/s11145-014-9530-3 Ambiguity resolution in lateralized Arabic Manar Hayadre · Dennis Kurzon · Orna Peleg · Eviatar Zohar Published online: 12 November 2014 © Springer Science+Business Media Dordrecht 2014 Abstract We examined ambiguity resolution in reading in Arabic. Arabic is an abjad orthography and is morphologically similar to Hebrew. However, Arabic literacy occurs in a diglossic context, and its orthography is more visually complex than Hebrew. We therefore tested to see whether hemispheric differences will be similar or different from previous findings in Hebrew. We also tested whether phonological recoding is a mandatory stage in reading Arabic. We used a divided visual field paradigm, where 32 participants performed semantic decisions on pairs of words in which the first word (presented centrally) was either a homophone (bank), heterophone (tear), or unambiguous. The second word was presented in the left, right, or central visual field. The results revealed larger effects of ambiguity for heterophones than for homophones in all conditions, and thus support the contention that phonological recoding is mandatory in reading Arabic. Hemispheric patterns were different from those found with Hebrew, and were similar in the peripheral visual fields, which can be interpreted as indicating a single processor, with the pattern indicating that this processor is the LH. The alternative hypothesis is that interhemispheric integration occurs in all conditions. The implications of these results for reading in Arabic are discussed. Keywords Arabic · Ambiguity resolution · Reading · Laterality M. Hayadre (&) Haifa University, Haifa, Israel e-mail: [email protected] D. Kurzon Department of English language, Haifa University, Haifa, Israel O. -
The Upper Kidron Valley
Jerusalem Institute for Israel Studies Founded by the Charles H. Revson Foundation The Upper Kidron Valley Conservation and Development in the Visual Basin of the Old City of Jerusalem Editor: Israel Kimhi Jerusalem 2010 Jerusalem Institute for Israel Studies – Study No. 398 The Upper Kidron Valley Conservation and Development in the Visual Basin of the Old City of Jerusalem Editor: Israel Kimhi This publication was made possible thanks to the assistance of the Richard and Rhoda Goldman Fund, San Francisco. 7KHFRQWHQWRIWKLVGRFXPHQWUHÀHFWVWKHDXWKRUV¶RSLQLRQRQO\ Photographs: Maya Choshen, Israel Kimhi, and Flash 90 Linguistic editing (Hebrew): Shlomo Arad Production and printing: Hamutal Appel Pagination and design: Esti Boehm Translation: Sagir International Translations Ltd. © 2010, The Jerusalem Institute for Israel Studies Hay Elyachar House 20 Radak St., Jerusalem 92186 http://www.jiis.org E-mail: [email protected] Research Team Israel Kimhi – head of the team and editor of the report Eran Avni – infrastructures, public participation, tourism sites Amir Eidelman – geology Yair Assaf-Shapira – research, mapping, and geographical information systems Malka Greenberg-Raanan – physical planning, development of construction Maya Choshen – population and society Mike Turner – physical planning, development of construction, visual analysis, future development trends Muhamad Nakhal ±UHVLGHQWSDUWLFLSDWLRQKLVWRU\SUR¿OHRIWKH$UDEQHLJKERU- hoods Michal Korach – population and society Israel Kimhi – recommendations for future development, land uses, transport, planning Amnon Ramon – history, religions, sites for conservation Acknowledgments The research team thanks the residents of the Upper Kidron Valley and the Visual Basin of the Old City, and their representatives, for cooperating with the researchers during the course of the study and for their willingness to meet frequently with the team. -
Feeding the Melting Pot: Inclusive Strategies for the Multi-Ethnic City
Agriculture and Human Values https://doi.org/10.1007/s10460-020-10031-x Feeding the melting pot: inclusive strategies for the multi‑ethnic city Anke Brons1,2 · Peter Oosterveer2 · Sigrid Wertheim‑Heck1,2 Accepted: 4 April 2020 © The Author(s) 2020 Abstract The need for a shift toward healthier and more sustainable diets is evident and is supported by universalized standards for a “planetary health diet” as recommended in the recent EAT-Lancet report. At the same time, diferences exist in tastes, prefer- ences and food practices among diverse ethnic groups, which becomes progressively relevant in light of Europe’s increasingly multi-ethnic cities. There is a growing tension between current sustainable diets standards and how diverse ethnic resident groups relate to it within their ‘culturally appropriate’ foodways, raising questions around inclusion. What are dynamics of inclusiveness in migrant food practices? And what does this mean towards the transition to healthy and sustainable food? We study this question among Syrian migrants with diferent lengths of stay in the Netherlands. Our theoretical framework is based on practice theories, which emphasize the importance of socio-material context and of bodily routines and compe- tences. We use qualitative methods, combining in-depth semi-structured life-history interviews with participant observation. Our fndings indicate that inclusiveness takes diferent forms as migrants’ food practices and the food environment change. Regarding health and sustainability in food practices, understandings and competences around particularly fresh food change over time among both short- and long-term migrants, replacing making things from scratch with seasonal products with buy- ing more processed products and out-of-season vegetables and fruits. -
Grilled Kebabs Starter
STARTER Harira Soup 2.7 A traditional Moroccan soup with beef cubes, chickpeas, celery and fresh coriander Moroccan Mezze 2.8 Potato, carrot beetroot, haricot, rice with tuna and sweet corn, Pastilla D’jaj 5.5 Traditional Moroccan pie with chicken, caramelized onion topped with a layer of toasted almond, garnished with sugar and cinnamon or honey and almond Zaalouk 3.9 Chargrilled eggplant cooked with fresh tomato sauce, herbs, garlic, cumin, virgin olive oil, garnished with preserved lemon GRILLED KEBABS Kebab Ghenmi 4.5 Marinated lamb with onion, spices and olive oil Kebab Beghri 4.5 Marinated beef with onion, spices and olive oil Kebab D’jaj 4.1 Marinated chicken in spices and olive oil Kofta Ghenmi 4.5 Marinated minced lamb and olive oil Mix Grilled 6.1 Lamb chop, kofta lamb, chicken, beef All the grills served with bread or saffron rice and traditional Moroccan salad All prices are in Bahraini Dinar and subject to 10% service charge and 10% government levy MAIN COURSE Tagine Barkook 6.0 Veal with ginger onion sauce, served with caramalised dried prunes, fried almond and toasted sesame seeds Kofta Tagine 5.5 Lamb meat balls, eggs, peppers, parsley and tomato sauce Tagine D’jaj 4.1 Chicken with onion sauce, ginger, Moroccan olives and homemade preserved lemon Tagine Seabass/Hamour 7.5 Fillet marinated in chermoula sauce cooked with fresh tomato, virgin olive oil & green olives served with preserved lemon Traditional Couscous 4.9 Steamed couscous served with choice of lamb with vegetables or chicken tfaya with caramelized onion sweet