Assyrians are an indigenous ethnic group native to Mesopotamia, a geographical region in West Asia. Modern Assyrians descend directly from Ancient Mesopotamians...
The Austrian actress Mia May (1884-1980) as the embodiment of the ancient Assyrian goddess Ishtar
Assyrian and Babylonian culture. Mesopotamia. Costume History. The national dress both in Assyria and in Babylonia. The Babylonian Empire.
Southern Mesoptamia Jiroft Marhaši Hamazi Bit-Zamani Magan Meluhha Dilmun Jiroft The “Jiroft culture” is a postulated early Bronze Age (late 3rd millennium BC) archaeological cul…
The Lord’s Prayer in Aramaic: Aramaic (fl. -700 to +600), also called Chaldean, Syrian, Syriac or Assyrian, is the language that Jesus spoke. And Nebuchadrezzar. And most people from Babylon to Jer…
Assyrian and Babylonian culture. Mesopotamia. Costume History. The national dress both in Assyria and in Babylonia. The Babylonian Empire.
know about Ancient Assyrian Hierarchy. The ancient Assyrian kingdom originally evolved as Akkadian around late 24th century BC and early 25th century BC.
Kotlet are delicious meat patties, the Persian version of meat cutlets, and can be made with either ground beef, lamb, or turkey. You'll find variations in the spices used depending on which part of Iran your family is from.
– Nothing, with God, is a coincidence. – The Star of David serves as a template for the Hebrew alphabet. Amazing. No other language does this. – – – PS there i…
First great civilizations began in a region in the Fertile Crescent called Mesopotamia. The first great civilization was Sumer, b...
Iraqi marags (stews) are defined by the type of vegetable and meat in it, as well as by its color. We have red marags, like Bamia, Aubergine, and White Bean. Yellow marags, like Courgette, Tashreeb, and Habeet. And "white" marags, like Yachni, which has no tomato to make it red, nor curry or turmeric to make it yellow. Spinach marag, a favorite of mine, can be made as a red or yellow stew, and how you like it would depend mostly on how it was made while you were growing up. I personally prefer the yellow, but the red has another dimension of flavor to it worth trying. I made this red version without a pulse, but you can easily add cooked chickpeas or split peas. Using a pressure cooker to cook the meat cuts down the cooking time drastically and makes it literally fall off the bone. If you cook this the traditional stovetop way, depending on the cut of meat I would recommend simmering covered for a good hour and a half to two hours. Ingredients: 750g meat on bone 1 large onion, sliced 6 cloves garlic, crushed 1 tsp turmeric 1 tsp Madras curry powder 1 tsp salt 1/2 tsp pepper 2 loomi (dried limes), pierced 1 pk (400g) frozen spinach 3 Tbsp tomato paste Method: Sear the meat on all sides in a tablespoon of ghee. Add the sliced onion, garlic, pierced dried limes (loomi), turmeric, Madras, and pepper. Add boiled water to cover by an inch or two. Bring to a boil, cover, reduce heat to medium low, and simmer for 1 1/2 to 2 hours. Add the thawed spinach, tomato paste, and salt. Simmer for an additional 30 minutes. Serve alongside rice. صحة و عافية
Hammurabi, the sixth king of Babylon, left an enduring legacy in the ancient world with his famous Code of Laws.
There are things to do in Hanover NH that don't require Ivy League ambitions. Home to Dartmouth, this town has art, in all forms, aplenty.
