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Evacuation in the Snow: Fears of Conflict Drive Mass Exodus from Pakistan’s Tirah Valley

Residents from Tirah valley, who fled a remote mountainous region bordering Afghanistan, gather to get themself registered, in Bara, Khyber District of Khyber Pakhtunkhwa province, Pakistan A wave of displacement is sweeping through northwest Pakistan as thousands of families flee the Tirah Valley after mosque loudspeakers warned residents of possible upcoming military action. The sudden announcements triggered a rapid and chaotic departure, with many families leaving in the middle of harsh winter conditions. Residents describe a tense atmosphere in the valley, where fears of renewed conflict between security forces and militant groups have been simmering for months. Entire communities have packed their belongings onto trucks, donkeys, and makeshift carts, heading toward safer towns such as Bara and Peshawar. Government officials insist that no military operation has been ordered and attribute the movement of people to seasonal migration patterns. Locals strongly dispute this, sayi...
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Baklava Recipe

 

 Baklava is a layered phyllo pastry filled with chopped nuts and drenched in a fragrant honey syrup. It’s a beloved dessert with regional variations throughout the Middle East, each featuring different combinations of nuts, spices, and flavorings.

Ingredients:

  • 1 pound walnuts (toasted and cooled)
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 package phyllo dough (found in the freezer section of most supermarkets)
  • 1 1/4 cups unsalted butter (melted)
  • For the syrup:
    • 1 cup granulated sugar
    • 1 cup water
    • 1 cup honey
    • Juice of 1 lemon
    • Pinch of salt
    • Optional: cinnamon stick and orange rind

Instructions:

  1. Toast the Walnuts:
    • Arrange the walnuts in a single layer on a parchment-covered baking sheet.
    • Bake until fragrant, 7 to 10 minutes. Let them cool until just warm to the touch.
  2. Make the Filling:
    • In a food processor, combine the toasted walnuts, granulated sugar, ground cinnamon, and ground nutmeg.
    • Process until the mixture looks like sand and small pebbles.
    • Transfer the mixture to a medium bowl and set aside.
  3. Make the Syrup:
    • In a small saucepan, combine granulated sugar, water, honey, lemon juice, salt, and optional cinnamon stick and orange rind.
    • Bring to a boil over medium heat, then reduce the temperature to low and simmer, uncovered, for 5 minutes.
    • Let the syrup cool until you’re ready to use it.
  4. Assemble the Baklava:
    • Lay the phyllo on your work surface.
    • Trim the sheets into 8 x 12-inch rectangles to fit the baking dish.
    • Brush melted butter on the bottom of the pan.
    • Add the phyllo, 2 sheets at a time, drizzling with butter after every 2 sheets.
    • On the 14th sheet, add 1/3 of the walnut filling, spreading it evenly.
    • Repeat the layers: 6 more phyllo sheets, another third of the filling, and so on.
    • Finish with 14 more layers of phyllo, not buttering the top layer.
  5. Cut the Baklava:
    • Using a very sharp knife, cut the baklava all the way through the layers.
    • You can keep it simple and make 24 squares or cut each square into a diamond shape.
    • If any butter remains, spoon it into the cut lines.

Enjoy your homemade baklava! It’s buttery, crisp, flaky, and super-sweet — everything you could want in this delightful Middle Eastern treat. 

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