Turkish troops targeted in Afrin suicide attack
Turkish troops targeted in Afrin suicide attack
The attacker, Avesta Khabur, was part of the Women’s Protection Units (YPJ), the female component of the Kurdish People’s Protection Units (YPG).
“The attack was from a long distance, so the tank that was carrying soldiers wasn’t damaged,” Abdullah Agar, a security expert and retired special warfare and commando officer, told Arab News. “Ankara is showing great determination in continuing its operation.”
The New York Times said the attack “puts the US in the awkward position of allying with suicide bombers.”
Since the start of Turkey’s Operation Olive Branch in Afrin on Jan. 20, 597 Kurdish fighters have been “neutralized” — surrendered, killed or captured — said the Turkish military.
On Sunday, following heavy clashes, Turkish troops and the Free Syrian Army (FSA) captured the strategic Mount Bursaya in northern Syria.
Mount Bursaya was used by the YPG to strike the Turkish border town of Kilis and the Syrian city of Azaz with artillery, mortars and missiles.
On the fourth day of Operation Olive Branch, a YPG rocket hit a mosque in Kilis, killing two civilians. So far, seven Turkish soldiers and 13 FSA fighters have been killed in the campaign.
“It was known for a long time that the YPG was making preparations to conduct a suicide bombing,” Sertac Canalp Korkmaz, a researcher on security studies at ORSAM, a think tank in Ankara, told Arab News.
“Last week, weather conditions in Afrin were severe. On the battlefield, foggy weather allows terrorists to carry out suicide attacks,” he said. “But countermeasures by the Turkish military will help prevent such attacks.”
Korkmaz underlined Turkey’s significant combat experience against suicide bombing attempts.
“During last year’s Operation Euphrates Shield in northern Syria, the Turkish Army faced several suicide attacks by Daesh against military outposts,” he said.
Daesh and the Kurdistan Workers’ Party (PKK) have also carried out suicide attacks in Turkey, targeting civilians, including foreigners, and police officers.
On Monday, Turkish law-enforcement officials caught a Daesh suspect, Demet Tasar, who was wanted by Interpol. She and 19 other suspects were allegedly plotting suicide attacks in Turkey.
Last week, 1,166 people were detained throughout the country for suspected ties to the PKK, while 34 people were arrested for suspected links to Daesh.
Tunisia fishermen turn tide to cash in on blue crab menace
- Tunisians have named the fearsome-looking blue crabs as Daesh
- The blue crab, once a native of the Red Sea, first showed up in the Gulf of Gabes off Tunisia’s coast in 2014
DJERBA, Tunisia: Tunisian fishermen saw the blue crab wreak such havoc on their catches when it first appeared that they nicknamed it after the terrifying militants of the Daesh group.
But now — four years after these scourges of the sea invaded their waters — the predators have turned into prey as fishermen in the North African country cash in on the crustaceans.
Jamel Ben Joma Zayoud pulls his nets out of the water off the Mediterranean island of Djerba to find them full of blue crabs with their fearsome-looking spikes.
“Look, there are only Daesh, they’ve destroyed everything,” he says, using the term for the militant group that has become the crabs’ nickname.
The blue crab, once a native of the Red Sea, first showed up in the Gulf of Gabes off Tunisia’s coast in 2014 and immediately set about snapping up the rich pickings it found.
“It quickly became a curse,” Zayoud, 47, tells AFP. “It eats all the best fish.”
There are two explanations for how the blue crab, or Portunus Pelagicus, made it all the way to the shores of Tunisia, says researcher Marouene Bedioui, at the National Institute for Marine Sciences and Technologies.
Either their eggs were transported on boats to the region or they arrived as part of a lengthy migration that started when the Suez Canal opened in 1869.
However the crabs turned up, their impact has been damaging.
The hard-up fishermen along the coast, already struggling to make ends meet, felt the pinch as the crabs attacked their nets and the local fish.
“One thousand, one hundred fishermen have been hit by this plague in Gabes,” said Sassi Alaya, a member of the local labor union.
“Nowadays we change our nets three times a year, while before it was once every two years.”
In 2015 and 2016, fishermen demonstrated over the issue — and eventually the government took notice.
The authorities last year launched a plan aimed at helping fishermen to turn the pest into profit.
They were taught how to trap the crabs and the government began subsidising the cost of purchasing what was caught.
Plants popped up to freeze the crabs and ship them to markets in the Gulf and Asia where customers are willing to shell out for their meat.
Blue crabs investment
One of them is managed by a Turkish company — putting to use the experience it gained dealing with an influx of the crabs back home.
Each afternoon a line of refrigerated vans forms outside the facility delivering the crabs caught that morning from nearby harbors.
“When the crab appeared we didn’t know how to make money from it,” said Karim Hammami, co-director of the firm Tucrab.
“Tunisians didn’t consume it so the fishermen avoided catching it — but when investors came in and the authorities began moving we started targeting foreign markets.”
In the first seven months of this year, Tunisia produced 1,450 tons of blue crab worth around three million euros ($3.5 million), the ministry of agriculture says.
For those making their livelihoods from the sea, the transformation has been stark.
“The situation has completely changed,” said fisherman Zayoud.
He has now started going after fish with his nets, and crabs with cages.
So succesful have the fishermen been that they are now even planning to limit themselves in order not to deplete crab stocks too much.
And even they have got a taste for their former foe.
For their lunch, Zayoud and his crew select, cook and tuck into a healthy male crab.
“Daesh eat all the best fish,” explains the fisherman.
“So their meat has to be delicious.”