Yemeni army’s advances provoke Houthis into desperate measures

Col. Turki Al-Maliki said Houthis are lying about their victories to preserve morale of militia. (File/AFP)
Updated 13 August 2019

Yemeni army’s advances provoke Houthis into desperate measures

  • Houthis confessed in 2018 to recruiting 18,000 children
  • Arab coalition spokesman said the militia falsified events

DUBAI: The Yemeni army’s continued push has provoked the Houthi militia into spreading misleading messages via their media, the Arab coalition’s spokesman said.

Col. Turki Al-Maliki said the militia falsified events, claiming victories where none had been achieved to preserve morale among their troops.

Meanwhile Houthis continue to deceive Yemeni tribes to offer their children to fight alongside the militia, Al-Maliki said.

In December 2018, a senior Houthi military official told the Associated Press that the militia had recruited 18,000 child soldiers into their army since the beginning of the war in 2014.   

British tabloid The Mirror reported in May that children were being handed keys for “entering paradise.”

The recruiting of child soldiers breaches international law.


Lebanese restaurant attracts star support following Beirut blasts

Updated 52 min 47 sec ago

Lebanese restaurant attracts star support following Beirut blasts

  • Oscar-winning actor Russell Crowe donated $5,000 to the fund, set up by a group of Beirut-based foreign correspondents
  • Operating on a plat-du-jour formula, each day of the week would serve a homemade Lebanese specialty

LONDON: Lebanese restaurant Le Chef found an unlikely high-profile supporter after a GoFundMe page was set up to save the diner from ruin following the Beirut blasts on August 4.

Oscar-winning actor Russell Crowe donated $5,000 to the fund, set up by a group of Beirut-based foreign correspondents.

When Richard Hall, one of the organizers and the former-Beirut correspondent of UK daily The Independent, highlighted the generous donation, Crowe tweeted: “On behalf of Anthony Bourdain. I thought that he would have probably done so if he was still around. I wish you and LeChef the best and hope things can be put back together soon.” Celebrity chef Anthony Bourdain took his life two years ago.

Tucked away in the middle of the Gemmayze district, Le Chef – commonly seen as one of Beirut’s must-try hole-in-the-wall diners for tourists – was badly damaged in the recent blast.

The tiny diner with its neon-red logo and checkered tables was second home to many of the street’s residents and the country’s foreign correspondents. It featured in Bourdain’s report from Beirut during his travel show Anthony Bourdain: No Reservations in 2006.

“And yet I'd already fallen in love with Beirut. We all had — everyone on my crew. As soon as we'd landed, headed into town, there was a reaction I can only describe as pheromonic: The place just smelled good. Like a place we were going to love,” Bourdain’s field notes during his time on CNN's Parts Unknown said.

Operating on a plat-du-jour formula, each day of the week would serve a homemade Lebanese specialty – with Thursday’s mloukhiyye and rice a favorite among many journalists, according to Arab News’ correspondent Leila Hatoum.

“When I worked as a reporter based in Gemmayze between 2002 and 2006, Le Chef was the restaurant that provided home-cooked style meals at such affordable prices and in generous quantities…each dish literally could feed two persons,” Hatoum said.

“It was the meeting point for every reporter in the area, be it foreign or local. I would say Le Chef was the ‘it’ place for affordable but great home-cooked food.”

Other dishes include rice and lamb (kharouf mehshi) on Mondays, spiced Lebanese couscous with chicken (moughrabiyye) on Tuesdays, kibbeh bil sayniyye on Wednesdays, rice and fish (sayyidiye) on Fridays and roast lamb with potatoes on Saturdays.

“Le Chef was different, everything they served was as though my mom cooked it,” Netherlands-based designer Rawad Baaklini told Arab News.

“And it was so cheap! Their dishes were big compared to the price they charged. They used to deliver, so for me ordering from them was like eating at home,” Baaklini said, recalling his time working at a studio based in the area.

“My favorite dish was the kibbeh bel sayniyye … It was magical, I don’t know how they made it, but it was every time great.”