Get Christians and Jews in the Ottoman Arab World: The Roots of PDF

By Bruce Masters

ISBN-10: 0521803330

ISBN-13: 9780521803335

Masters explores the background of Christians and Jews within the Ottoman Empire and the way their identities developed over 400 years. whereas early groups lived in the hierarchy of Muslim legislation, the 19th century witnessed radical switch. in keeping with Western impacts, clash erupted among Muslims and Christians around the empire. This marked the start of tensions that educated the rhetoric of non secular fundamentalism within the empire's successor states during the 20th century. therefore Masters negotiates the current during the prior, contributing to our realizing of the modern Muslim global.

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Extra resources for Christians and Jews in the Ottoman Arab World: The Roots of Sectarianism

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Strain the stock into a large, heavy-based saucepan, then add the rice and slowly bring to the boil. Simmer gently, covered, for 30 minutes until the rice has broken down and begun to thicken the soup. Add the corn kernels. To stabilise the yoghurt, beat it in a large bowl until smooth. Mix the cornflour with the water, then stir it thoroughly into the yoghurt with the egg. Gently stir a spoonful of the hot soup into the yoghurt mixture, then pour this back into the barely simmering soup. Cook at a bare simmer for about 10 minutes, stirring in one direction only.

No surprises there! Lahmacun – the Turkish equivalent of his favourite Lebanese lunch, lahme bi-ajeen, is the Eastern version of lamb-topped pizza. The best pide restaurants have wood-fired ovens and will usually offer a limited range of other options — kebabs and soups — as well. By chance, we happened upon a wonderful Black Sea-style pide restaurant in a street tucked away between the Sultanahmet tramline and the Grand Bazaar. There were simple soups and salads, and in front of a large wood-fired oven two young men were working briskly in tandem, rolling and stretching out dough, forming the traditional long boat shapes, adding a variety of toppings and thrusting the pide into the deep glowing recesses.

While it’s likely that some Turkish dishes can trace their origins back to the pastoral nomads that roamed the mountains and valleys of Anatolia thousands of years ago, 33 many more have been brought to the country by successive waves of occupiers. The famous Turkish dumplings known as manti, for instance, are believed to have been brought to Turkey by the Uyghur Turks, who ventured into Anatolia in the eighth century from their kingdom, in what is now Xingjiang, northern China. The predilection for stuffing vegetables as well as pasta is a widespread feature in both cuisines today.

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Christians and Jews in the Ottoman Arab World: The Roots of Sectarianism by Bruce Masters

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