GAZA: Two children and a woman were crushed to death Friday as a crowd of Palestinians pushed to get bread at a bakery in the Gaza Strip amid a worsening food crisis in the war-ravaged territory, medical officials said.
The bodies of two girls aged 13 and 17 and the 50-year-old woman were taken to the Al-Aqsa Martyrs Hospital in Deir Al-Balah in central Gaza, where a doctor confirmed that they died from suffocation due to crowding at the Al-Banna bakery. Video from The Associated Press showed their bodies placed next to each other on the floor inside the hospital’s morgue.
The flow of food allowed into Gaza by Israel has fallen to nearly its lowest level of almost 14-month-old war for the past two months, according to Israeli official figures. UN and aid officials say hunger and desperation are growing among Gaza’s population, almost all of which relies on humanitarian aid to survive.
Osama Abu Laban, the father of one of the girls, wailed over the loss of her life outside the hospital.
“My wife fell when she heard that she (our daughter) was suffocating. She did not yet know that she was dead,” he told the AP.
Some bakeries in Gaza were closed for several days last week due to a shortage of flour. AP footage taken last week after they reopened showed large crowds of people cramming together, screaming and pushing, at one bakery in Deir Al-Balah.
Palestinians across the Gaza Strip are heavily relying on bakeries and charitable kitchens, with many able to only secure one meal a day for their families.
In Lebanon, thousands of displaced people began returning to their homes this week after a ceasefire was announced between Israel and the Hezbollah militant group.
Many found their homes reduced to rubble after intense Israeli airstrikes over the past two months leveled entire neighborhoods in eastern and southern Lebanon, as well as the southern suburbs of Beirut. Nearly 1.2 million people have been displaced.
The truce was the first major sign of progress in the region since war began more than a year ago, triggered by Hamas’ attack on Israel on Oct. 7, 2023. But it does not address the devastating war in Gaza. For Palestinians in Gaza and families of hostages held in the territory, the ceasefire marked another missed opportunity to end fighting that has stretched on for nearly 14 months.
More than 44,000 people have been killed and more than 104,000 wounded, according to Gaza’s Health Ministry. Israel has destroyed large parts of Gaza and displaced nearly all of its 2.3 million people.
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2 children and a woman crushed to death outside Gaza bakery amid food shortage
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2 children and a woman crushed to death outside Gaza bakery amid food shortage
- The bodies of two girls aged 13 and 17 and the 50-year-old woman were taken to the Al-Aqsa Martyrs Hospital in Deir Al-Balah in central Gaza
- Osama Abu Laban, the father of one of the girls, wailed over the loss of her life outside the hospital
Koshary, a spicy Egyptian staple, wins UNESCO recognition
CAIRO: Koshary – a spicy dish of lentils, rice and pasta available at countless Egyptian food stalls – won recognition as a cultural treasure from the UN’s cultural agency on Wednesday, as Cairo makes a broad push to promote its cultural and historical identity abroad.
Egypt’s nomination of koshary for UNESCO’s “Intangible Cultural Heritage” list comes a little over a month after its opening of a sprawling new antiquities museum – another move officials hope will highlight the country’s rich history and lure more tourists.
One popular legend claims koshary originated in northern India and was brought to Egypt by soldiers during the British occupation. But the dish’s origins can in fact be traced through a farther-flung, millennia-old lineage of migration, trade and conquest, food researcher and archaeobotanist Hala Barakat said.
EGYPTIAN DISH, WITH GLOBAL INFLUENCES
Lentils arrived from the Fertile Crescent more than 5,800 years ago, and rice was introduced from East Asia. Tomatoes and chilli peppers were brought from the Americas centuries later, while pasta noodles were a more modern addition.
“These components came together over thousands of years,” Barakat said. “Its name may be Indian, but the Egyptian dish has its own form – and even that varies from Alexandria to Aswan.”
“Koshary in its current form is the koshary Egyptians made their own,” she added.
Egypt’s nomination makes note of this diversity, highlighting the fact that yellow lentils are used on the coast, compared with black lentils in Cairo and Upper Egypt. Some households add boiled eggs, while in Sinai a similar dish called ma’dous is common.
Each of these variations is united by “the special flavour provided by condiments such as vinegar, garlic, and hot sauce, which are added according to preference,” the nomination says.
COUSCOUS, CEVICHE ALSO ON LIST
Making the intangible heritage list is mostly symbolic, and does not bring any direct financial benefit. Other dishes such as couscous – common across the Maghreb region – and the South American dish ceviche are on the list. Italian cuisine was also set to be inscribed this year.
Koshary’s popularity surged in the 20th century as restaurants and brightly decorated street carts proliferated near schools and stations. The absence of animal products has also made it a staple among fasting Coptic Christians and younger Egyptians who are going vegetarian.
Today, the dish is one of Egypt’s most recognizable features, according to Ahmed Shaker, the public relations officer at Abou Tarek Koshary, a popular Cairo restaurant that dates back to 1963.
“Any foreigner or visitor who comes to Egypt visits the Pyramids, visits the museum, and comes to Abou Tarek to eat koshary,” Shaker said.
The dish joins Egypt’s 10 previous “inscriptions,” which include tahteeb, an ancient martial art using sticks, and the Sirat Bani Hilal, an epic oral poem.
UNESCO’s new director-general, Khaled El-Enany, previously served as Egypt’s minister of tourism and antiquities, and has vowed to use his tenure to safeguard cultural traditions.
Egypt’s nomination of koshary for UNESCO’s “Intangible Cultural Heritage” list comes a little over a month after its opening of a sprawling new antiquities museum – another move officials hope will highlight the country’s rich history and lure more tourists.
One popular legend claims koshary originated in northern India and was brought to Egypt by soldiers during the British occupation. But the dish’s origins can in fact be traced through a farther-flung, millennia-old lineage of migration, trade and conquest, food researcher and archaeobotanist Hala Barakat said.
EGYPTIAN DISH, WITH GLOBAL INFLUENCES
Lentils arrived from the Fertile Crescent more than 5,800 years ago, and rice was introduced from East Asia. Tomatoes and chilli peppers were brought from the Americas centuries later, while pasta noodles were a more modern addition.
“These components came together over thousands of years,” Barakat said. “Its name may be Indian, but the Egyptian dish has its own form – and even that varies from Alexandria to Aswan.”
“Koshary in its current form is the koshary Egyptians made their own,” she added.
Egypt’s nomination makes note of this diversity, highlighting the fact that yellow lentils are used on the coast, compared with black lentils in Cairo and Upper Egypt. Some households add boiled eggs, while in Sinai a similar dish called ma’dous is common.
Each of these variations is united by “the special flavour provided by condiments such as vinegar, garlic, and hot sauce, which are added according to preference,” the nomination says.
COUSCOUS, CEVICHE ALSO ON LIST
Making the intangible heritage list is mostly symbolic, and does not bring any direct financial benefit. Other dishes such as couscous – common across the Maghreb region – and the South American dish ceviche are on the list. Italian cuisine was also set to be inscribed this year.
Koshary’s popularity surged in the 20th century as restaurants and brightly decorated street carts proliferated near schools and stations. The absence of animal products has also made it a staple among fasting Coptic Christians and younger Egyptians who are going vegetarian.
Today, the dish is one of Egypt’s most recognizable features, according to Ahmed Shaker, the public relations officer at Abou Tarek Koshary, a popular Cairo restaurant that dates back to 1963.
“Any foreigner or visitor who comes to Egypt visits the Pyramids, visits the museum, and comes to Abou Tarek to eat koshary,” Shaker said.
The dish joins Egypt’s 10 previous “inscriptions,” which include tahteeb, an ancient martial art using sticks, and the Sirat Bani Hilal, an epic oral poem.
UNESCO’s new director-general, Khaled El-Enany, previously served as Egypt’s minister of tourism and antiquities, and has vowed to use his tenure to safeguard cultural traditions.
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