Word: syrians
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...would be considered enemies of the U.S.; warns not to mistake U.S. withdrawal for defeat, stating that any nation that exports violence and terrorism from its borders will find an resolute foe in the U.S., and may have to suffer consequences; and asks for separate meetings with Iranian and Syrian leaders. And while making the above points forcefully, the President should also offer a significant carrot like increased diplomatic and economic contacts with countries like Syria...
...Ingo Maass. The German-born executive chef at Dubai's JW Marriott is out to change the traditional culinary take on the Arab world in a cookbook titled Dubai: New Arabian Cuisine, written by Lutz Jäkel. Along with his counterparts, Frenchman Christian Jean, Egyptian Amgad Zaki and Syrian Khalil Zakhem, Maass - who has built a reputation for successfully inventing new takes on old standards during his decade-long tenure in the United Arab Emirates - has created an informative, user-friendly tome with 120 culinary creations. The 256-page book applies a Euro-fusion ethos to classic Arab cookery...
...Under Ottoman rule Until WW I, Iraq was a region divided into three provinces (vilayets), with Shi'ite Basra in the south, Baghdad in the center and a largely Kurdish Mosul in the north OTTOMAN EMPIRE Persia Syrian Desert Vilayet of Mosul Vilayet of Baghdad Vilayet of Basra British controlled...
...Moussalli suggests that the best thing the U.S. could do for Lebanon (and for it's own reputation) is to stay out of internal Lebanese politics. "The U.S. should support Lebanon, not one particular group in Lebanon," he said. U.S. involvement only encourages Iranian and Syrian involvement, and Lebanon will once again move closer to crisis. "Things take on a momentum that is hard to stop," he warned...
...going to go get my bag!” The Penthouse Coffee Bar is part of the new Student Organization Center at Hilles (SOCH) located on the fourth floor. Open Sunday to Thursday from 8 p.m. to 2 a.m., the café specializes in “Syrian flatbread pizzas created specifically for this location,” according to Harvard University Dining Services (HUDS) Director for Culinary Operations Martin T. Breslin. HUDS seems to have made a big hit: at the opening, one student turned in a comment card describing the pizzas as “GREAT! Fantastical even...