Danny Amor's Online Library/Danny Amor's Online Library - Volume 1.iso/html/faqs/faq/lebanon-faq/part2

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Subject: soc.culture.lebanon FAQ, part 2/2
Newsgroups: soc.culture.lebanon,soc.answers,news.answers
From: "Alaa Dakroub" <[e-mail]>
Date: 02 Nov 1994 17:41:55 GMT


Archive-name: lebanon-faq/part2
Last-modified: 1994/11/04
Version: 2.10


*******************************************************************************

20. Is there a standard Arabic alphabet representation in Latin ?

  The standard is called cat (for Classical Arabic Transliteration) and
is the work of Bassem Medawar.

  The file can be retrieved from the SoL archive by anonymous ftp to

    rama.poly.edu   in   pub/reader/text/translit/cat

*******************************************************************************

21. Are there any available sources to learn Syriac ?

If you want to learn Syriac from scratch, and are not interested in all
the misty gritties of grammar, check the book of Malphono Abrohom Nuro,
Suloqo (I believe it is available in the US).

There is also a book from the Kaslik called "Le Syriac pour tout le
Monde". I do not recommend it. But if it is the Only one you can get hold
of, so why not.

I Sweden there are some school books produced: Safro Tobo, by Malphono
Johanon Kashisho. These too are good.

If you are interested in Learning Syriac grammar, then your best bet (if
you can French) is Costaz' "Grammaire Syriac", you can also buy a
dictionary.

There are also some other Grammars for Syriac. Noldeke and Brocklemann,
but these are real heavy stuff.

for those of you who know Hebrew, check S. Muroaka (sp!) Syriac for
Hebraists. A very good book.

There is a basic difference though between these set of books:

The first are to teach "Modern Literary Syriac" this means stuff that is
more for daily use, while the second set is for those who want to dig into
the huge and fascinating Syriac literature from old to the present.

----
    An arabic book can be bought in Syria, the title is al-Aramiyah
al-muhkiyah, it teaches spoken Aramaic/Syriac.

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22. Where can I find Lebanese songs and music ?

  Town Records in Manhattan sell International records including,
sometimes, Lebanese.

  Shahin Brothers, in Brooklyn, Atlantic Avenue, sell a large collection of
Lebanese and other Arabic Music.

  They also sell Lebanese/Arabic books.

  Interested in Arabic or French music on CD in the US/Canada ?
  Contact the following for a catalogue:

  Chaabouni World CDs Inc.
  103 Wood Street
  Westerville Ohio 43081
  [phone]
  e-mail: [e-mail]

 If you're willing to drive to Toronto, you can check out the Nasr plaza
 at the North-West corner of Lawrence and Warden. There is a Middle-Eastern
 music store with quite a large collection.

 Beit Al-Fikr recently annouced that a large collection of
 Arabic compact discs (CDs) available for inexpensive wholesale
 prices...To get the most recent CD catalog send a check or money
 order for $ 4 to:

    Beit Al-Fikr
    P.O Box 426
    Watertown, MA 02172

    Phone/FAX: [phone]

 Beit Al-Fikr also has a good selection of Marcel Khalife music on
 CDs...

*******************************************************************************

23. Where can I find a Lebanese restaurant ?

  In Brooklyn, NY, there are a couple Lebanese Restaurants on Atlantic
Ave.  One is Tripoli Restaurant, good food, a bit expensive, good to
invite a guest, and another more popular (and affordable) Kabab and
Shawarma restaurant (a-la Abu Khudor) accross the street from Tripoli
Restaurant.  The Kabab restaurant even has an indoor water fountain,
nice touch.

  The area near NY Univ in Manhattan has quite a few M.E. restaurants.

  In Manhattan there is Cedars of Lebanon restaurant.

Here is the Address:

  Cedars of Lebanon
  39 East 30th Street
  New York City, 10016
  Phone: [phone]

  I've been to this restaurant and it is excellent.
  They have a Lebanese band that sings Lebanese songs,
  and the food is very good.
  Excellent place for a Saturday evening.
_______________________________________________________________________________

  There are three in the St.Louis area:

      Aladdin's - 2241 S. Brentwood, [phone]
      Very good, reasonable price.

      Salim's   - 6501 Delmar, [phone]
      Good, but expensive.

      Mediterranean Taverna - Edwardsville IL
      Good food & entertainment, Middle-Eastern buffet for ~$7.
_______________________________________________________________________________

Canyon Cafe, 330 N. Palm Canyon Drive, Palm  Springs CA 92262
Tel [phone], Owner Ghassan Razzouk.
It is a small cafe in Palm Springs that serves Lebanese dishes
The proprietor is half Lebanese half Italian, he is married to
a Colombian and has lived most of his life in Mexico. He does
a good falafel, the makanek are nice, Tabouleh and Baba Ghannouj
need some work.

_______________________________________________________________________________

In Denver there is a Cedars Restaurant run by a Lebanese guy, I've
heard good things about it, but I've not been there.  Hopefully,
you can find it listed in the phone book.
_______________________________________________________________________________
In Austin, Texas:

Longhorn Po-Boy's
2801 Guadalupe, Suite 5
Austin, TX
[phone]

Armen's Mediterranean-Armenian        [mediocre food except for
     Restaurant                 mashaoui's]
2222 Rio Grande
Austin, TX
[phone]

_______________________________________________________________________________

  Here are two Lebanese restaurants I've been to in Paris - France.

Name    : Al-Dar.
Address : very close to Place Victor Hugo (?Av. Raymond Poincarre?).
Price   : relatively expensive (200-300 FF per person = medium size
           mezze + meat + dessert).
Quality : Good to Very-Good (same quality then in Lebanon).
Remarks : Lebanese service, arabic music, grocery with lot of Lebanese
          staff (less expensive).

Name    : Al-Diwan.
Address : Avenue Georges V (close to the Champs Elysee)
Price   : relatively expensive (250-350 FF per person = medium size
          mezze + meat + dessert).
Quality : Good.
Remarks : Lebanese service, arabic music, grocery with lot of Lebanese
          staff (less expensive).

There are a lot of other Lebanese restaurants in Paris. I only know
these two and I recommend Al-Dar.

_______________________________________________________________________________

  Here in London, we are well supplied with a number of Lebanese
restaurants.  I'll describe only a small selection of them.

Name: Maroush I
Location: 21, Edgware Road, W2
Telephone: [phone]
Cost per Person: No music, no arak : GBP.18 (US$ 36);
                 Music and alcohol : GBP.37 (US$ 74);
Quality: The food is okay. This is the flagship of the Maroush/Ranoush
chain of three restaurants+ 1 takeway in London. On week-ends in the
winter and throughout the week in the summer, there is live music and
dancing which makes you think you are in Beirut itself ! Beware
though, minimum charge when there is music and dancing is GBP.37
(US$74) which is damn expensive, but if you don't care, then go for
it. Last time I went there with friends, we spent 4 hours eating,
singing, and generally having a good time.  Quantity of food: Well,
since they will charge you a minimum price of GBP.37, you really have
to eat a lot to make up to this price ! Say 3 starters per person,
plus main course, plus baklawa, plus fruit, plus mint tea etc. - open
'til 4:00am or so !

Name: Maroush II
Location: 38 Beauchamp Place, SW3
Telephone: [phone]

Cost per Person: GBP.20 (US$ 36) + drinks (3 starters(shared) + main
course) Note: Second Maroush restaurant in London, near Knightsbridge
Quality: This place was recently refurbished in 1993. Before, it used
to be pretty bad. I must say that it has all improved ! One has the choice
to eat either at the bar (on the ground floor) or in the restaurant part.
The bar is *very* busy, but it's a cool place to meet people, in front of
the sizzling kebabs etc. The food is standard. Standard dishes in the
restaurant, and sandwiches in the bar (like Ranoush Juice).  If you're
in the Knightsbridge area, you now know where to eat !

Name: Maroush III
Location: 62 Seymour Street W1H - perpendicular to Edgware Road.
Telephone: [phone]
Cost per person: GBP.18 (US$ 36) + drinks
Note: 1 minutes away from Maroush I

Quality: This one's my favorite Maroush restaurant because I have
been there so many times I know everyone. The food is good while not
too expensive. Summer is more crowded than winter because of the Gulf
population taking its quarters around the nearby Edgware Road.
Recommended starters: Arayes, Baba Ghanouj (Mouttabal), firri, Makanek
Un-recommended starters: Kibbeh (it's not the real thing), sojuk (it
is different every time I go there !)  Recommended main course: Lahem
Meshwi. Farrouj Kebab.  Recommended drink: Laban Ayran (they know how
to do it properly) Beware of the meat Shawarma, it's very greasy,
*very*.  Quantity of food: plenty. 3 starters to share plus main
course is enough.  Baklawa and/or fruit is included in the cover
price. If you can eat the whole tray of baklawa (about 40+) your meal
is on the house (that's what they told me) Additional notice:
Check-out the Maitre d'Hotel. He thinks he's Lebanese but in fact he
is Spanish, and it's funny to hear him speak Arabic ;-)

Name: Al Hamra
Location: 31/33 Shepherd Market, Mayfair, W1Y
Telephone: [phone]
Cost per person: GBP.29 (US$58) + drinks
Quality: Situated in the heart of Mayfair, a very prestigious area of
town, Al Hamra is pretty expensive. But then again, it is the only
place which has someone at the entrance to park your car for you.
Since it is so hard to park in central London, it's pretty good,
especially in the evening when you don't want to walk the streets. The
food is of good quality. But then, one would really expect it. Book in
advance, because the restaurant is pretty small and very popular.
Quantity of food: less than in Maroush III, but who says that quantity
counts ?

Name: Fakhreldine
Location: 85 Piccadilly, Mayfair, W1
Telephone: [phone]
Cost per person: GBP.40+ (US$80+) + drinks

Quality: Very popular, very expensive, very good. The bill seems to be
exponential with what you eat. If you have a business meal with
anybody you want to impress, take them there. Most people whom I know
and have gone there have gone only once. They are still saving for the
next time !  This is known to be the best in town. Go there, if you
can afford it.  Quantity of food: at those prices, do you bother ?
It's the people there that matter. Who knows, you could be striking
the deal of your career !

Name: Beit Eddine
Location: 8 Harriet Street, SW1X
Telephone: [phone]
Cost per person: GBP.25 (US$50) including drinks

Quality: This is a small restaurant where it is advisable to book
during week-ends. The food is good, but nothing special. But a friend
of mine really likes it. I guess the atmosphere, although being
simple, is very pleasant. Shawarma is pretty good. Lahem Meshwi is a
bit dry, so be sure to order Humus to dip the meat in...  Quantity of
food: the portions are rather small. Be sure to order enough !

Take-away food:

There is a quantity of takeaway shops for Arabic food in London, especially
on the Edgware Road. After having tried nearly all of them, I can only
recommend one (in addition to Maroush II):

Name: Ranoush Juice
Location: 43 Edgware Road, W2
Telephone: [phone]
Cost of sandwich: GBP.2.50 (US$5) average
Recommended sandwiches: Chicken Shawarma; Mouttabal Sandwich
Recommended drinks: freshly-made carrot juice, it's good for you !
Recommended process-to-get-served: go to the till, and order your food; pay
and use the ticket that you get to give to the cooks. If you are a pretty
girl you'll probably get served immediately ;-).
Note: refurbished in March 1994, the place is now so bright inside that
one needs to wear shades. The eating area has been expanded a bit as well.
It gets really crowded in the summer.

There is a quantity of takeaway shops for Arabic food in London, especially
on the Edgware Road. After having tried nearly all of them, I can only
recommend one:

  Editorial Note: I have used GBP for Great Britain Pound Sterling, and
the exchange rate is US$ 2 for GBP 1. -  I can't be bothered to use
the exact exchange rate.

  The PHOENICIA, 11/13 Abingdon Road (Off Kensington High Street)
London W8. Tel: [phone]. The food is
consistently excellent, the quantities are more than ample, the prices are
reasonable and extremely good value, and above all the service is
friendly, courteous. They even speak Lebanese instead of the condescending
French some are prone to. It merits at least one visit every time I leave
this cold country for the nearest I can get to a good Lebanese meal
barring home cooking. Try their mezza!
----

    the folowing info might be of intresrt:
    The only authentic Lebanese restaurant that I know about is called
Byblos.  It is in San Franisco, on Lombard & Buchannan in the Marina area.
    Also about Byblos the following :
Byblos Restaurant

Type of food: authentic Lebanese restaurant
Location:  1910 Lombard Str.
                  San Francisco, CA
Phone: [phone]
Prices: Appetizer average about $4
            Entree' average about $11
Open for lunch and dinner

"La Mediterranee" on college avenue in Berkeley.
Not great but just ok, very Americanized...

Is Mediterranean Gardens still in business?  They were on San Pablo St in
Albany a few years ago, and served quite fine Lebanese cuisine (authentic,of
course).  I used to live in SF, and went there frequently, but no longer
live in the area.  The proprietor was Youssef, and I recall that his mother
made some of the dishes.  I do not know the address, but recall parking near
Chemical Bank (?), and that it is on the east side of the street.
(George Ayoub)


In Paris in France:
There is a Restaurant/Sanck/Traiteur/Patissier called Le Sultan
It's not expensive, and the food there is good ...
(I did not taste the patesserie though)
I took there three of my german freinds (so four persons :-) we had the right
of 14 Mezze dishes for 420 FF (approx $75) ..
Address:
13, rue Saint Denis
75001 Paris
Tel: [phone]


In Australia
**
     I live in Melbourne, and I beleive there is one very nice place
     to have a decent lebanese meal. It is called Mount Lebanon Restaurant
     ( Mat'3am Jabal Lebnan ).

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24. Where can I find a Lebanese grocery store?

  There are two large Arab shopping areas that I know of in NY/NJ:

Brooklyn, NY, Atlantic Ave, Brooklyn Heights.
Paterson, NJ, off Guarden State Pkwy, Hazel Street exit.
_______________________________________________________________________________

  In St.Louis:

Middle-Eastern Markets (Aswak al shark-al-awsat) on Grand Blvd.
Jay International Markets on Grand Blvd.
Al Madina Al Arabia in North County.
_______________________________________________________________________________

Phoenicia Bakery & Deli            [very good bread]
2912 S Lamar Blvd
Austin, TX
[phone]

Austin Gourmet Market
1931-G East Oltorf
Austin, TX
[phone]

_______________________________________________________________________________
These two bakeries in Michigan will ship baklava:

        Afrah Bakery
        12741  W. Warren
        Dearborn, MI 48126
        Phone: [phone]

        Shatila Food Products
        8505 W. Warren
        Dearborn, MI 48126
        Tel. [phone]
        Fax. [phone]

Warren Avenue in Dearborn, Michigan: *Lots* of places where you can find
Lebanese grocery stores and restaurants, Lebanese bookstores,
Lebanese music stores etc ...
______________________________________________________________________________
For Paris-France
    A nice one and cheap one is " Boulangerie et patessirie du cedre"
(10 small-bread packets for 35 FF)
58 Av Dausmenil 75012 Paris (near gare de lyon) tel [phone]
    Also Traiteur Arnaout (belongs to the same person) they have some
Lebanese products and food;
64 Av Dausmenil 75012 Paris  tel [phone]
*******************************************************************************

25. Is there a good Lebanese recipe book ?

  Fann-Al-Tabkh by Georges Al-Rayess.
*The* book on Lebanese cuisine. This book is a classic, and is
extremely thorough. Not for the amateur cuisinard or the faint-of-heart,
though. Can be obtained from Librairie Antoine in Beirut.

  For a more practical and less complicated cookbook, see Madeleine
Farah's book 'Middle-Eastern Cuisine'

There is also "Cooking  the Lebanese  Way" by Cedar  Hashashe.

  Another alternative is a book,  that is not specifically Lebanese
but contains many Lebanese and other Middle Eastern recipes:

Claudia Roden: A New Book of Middle Eastern Food. Penguin.

Sahtayn!

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26. Are there recipes available on the net ?

  Yes! Telnet to Archie and search for recipes with the command: prog
recipes. Here you will get the address of the servers that have on-
line recipes. Choose the server closest to you and FTP the file(s).

following are addresses to Archie servers:

archie.doc.ic.ac.uk [146.169.11.3]     UK/European  Imperial, London,
                                                      UK
archie.funet.fi     [128.214.6.100]    European     FUnet, Helsinki,
                                                      Finland
archie.au           [139.130.4.6]      Australian   Deakin, Geelong,
                                                      Australia
archie.sura.net     [128.167.254.179]  World        SURAnet,
                                                      Maryland, USA
archie.rutgers.edu  [128.6.18.15]      World        Rutgers, New
                                                      Jersey, USA
archie.unl.edu      [129.93.1.14]      World        Lincoln, Nebraska,
                                                      USA
archie.ans.net      [147.225.1.2]      World        ANS, New York, US

archie.mcgill.ca    [132.206.2.3]      World        McGill, Montreal,

Another way would be to:

  *  telnet to freenet.carleton.ca
  *  login as "guest", no password is needed
  *  enter "go culture" at the command line
       Your Choice ==> go culture
  *  select "Sunshine Recipes" from the menu

enjoy !!

*******************************************************************************

27.  Is there an ftp archive site for Lebanese art works ?

  There is an effort undertaken by Barre Ludvigsen and to provide a
multimedia server of cultural material relating to Lebanon and  the Middle
East. Material is deposited as it appears and as people contribute.
Everyone is urged to contact Barre Ludvigsen at <[e-mail]>
or to directly add to the collection and contribute under the cultural material
heading.
  Barre created recently a WWW home page at his site, it's name is :
MultiMedia ftp servers for the Levant, it contains four pointers to the ftp
servers : liasun3.epfl.ch, ftp.dhhalden.no and rama.poly.edu and
eurecom27.cica.fr, also it contains some pointers on WWW pages related to
specific authors/Topics  here it's the
address and the contents of this page :

(welcome)

The Levant Cultural MultiMedia Servers

   Architecture
   Cinema
   Cosmetics
   Discussion
   Egypt
   Food
   Geography
   Humor
   Language and literature
   Lebanon
   Music and song
   Peace
   Photography
   Politics
   Postcards
   Radio
   Religion
   Syria
   Other sources


The why's and wherefores:

These web pages have been set up to give Internet users a more or less structured
approach to some of the multimedia cultural material on Lebanon and the Levant
we've collected and located on the net since the summer of 1992. "We" being Berthe
Choueiry, Bassem Medawar (Bassem's homepage),Alaa Dakroub (Alaa's homepage)
and myself.

Yes, I know there's one country of the Levant which is conspicuously absent from the
server. My excuse is that I have very little knowledge of the country, nor do I have the
same interest as I have for the others. This is not so much a matter of bias as one of
happenstance. Lebanon was my home for 20 of the first 25 years of my life. It gave
me somewhere to call home, 2 other languages, a sense of cultural tolerance and
insight, a country to mourn and hope to nurture anew.

If you have something to contribute or something to complain about, send me a note.
The purpose of the server is not merely nostalgic. It's meant to be a repository and
guide to all manner of information with cultural relevance to the Lebanon in
particular and the Levant in general.

For my part, this project started in 1992 with a series of contributions to Berthe's ftp
server at the Artificial Intelligence Lab of the Ecole Polytechnique Federale de
Lausanne, Switzerland. Since then various other sites have been discoveredor come on
line. Some are ftp sites, others WWW sites.

Most of the material linked in these web pages reside on our anonynous ftp server,
ftp.hiof.no (158.36.33.3) in Halden, Norway. This is so that those without WWW
access can retrieve material either with ftp or mail ftp. However, some material is
found on this WWW server and the other servers concerned with Lebanon and the
Levant:

eurecom27.cica.fr
   Alaa Dakroub's ftp server. Contains SCL stuff, Lebanon FAQs and back issues
   of Leb-Net News.
ftp.hiof.no
   Contains pictures, texts, tourist brochures and is a companion server to
   liasun3.epfl.ch. Its home is at the Østfold Regional College in Halden, Norway
   and maintained by Barre Ludvigsen. All the material i Halden is linked on
   these web pages.

rama.poly.edu
   The "Sounds of Lebanon" site contains audio data, the scl FAQ and some other
   things from soc.culture.lebanon, Arabic language editors and various other
   material. It's maintained by Bassem Medawar at the Polytechnic University of
   New York's Farmingdale, Long Island campus.
liasun3.epfl.ch

   Note: Due to space constraints all the Levant files on the liasun3.epfl.ch
   server have been moved to ftp.hiof.no pub/levant
   Is situated at the Artificial Intelligence Lab of the Ecole Polytechnique
   Federale de Lausanne, Switzerland and contains lots of wonderful pictures,
   texts, songs (arabic text and audio), maps, animations, etc. This is the original
   cultural multimedia server for Lebanon and the Levant, established in August
   1992, courtesy of Berthe Choueiry.

http://www.ludvigsen.dhhalden.no/webdoc/levant_servers.html

MultiMedia ftp servers for the Levant


Barre will be happy to help anyone who feels they might have
something to contribute.

There is another WWW home page, managed by Barre also, it contains a nice set
of pictures from Lebanon contributed by Elie Wardini.
Address : http://www.ludvigsen.dhhalden.no/webdoc/elies_pictures.html

For more details of the contents of the ftp directories please try to read the
README files and the Index files.

   A set of pictures of the AUB (American University of Beirut) are availble
via gopher. The address is :

    gopher://libra.arch.umich.edu/11/AUB


*******************************************************************************

28. What is the best way to deal with multiple system TVs and VCRs and
    how can I get my VCR tape converted to a format that works in Lebanon ?

  Three solutions :

    1. Buying a switchable television and use your video recorder.
    2. Buying a switchable video recorder (PAL / SECAM / NTSC) and
        a PAL / SECAM television.
    3. Buying a switchable video recorder (PAL / NTSC) and a
        PAL / SECAM television.

   First case : You can watch to drench and foreign broadcast,
you can use your video recorder and your tapes, but you can't record
French broadcast.

   Second case : You have still to find a French PAL / SECAM
television. That should not be that much expensive. But : in that case,
you can watch the local broadcasts, watch your tapes AND record local
broadcasts.

   I don't know how much costs a switchable television, but as
for the video recorder, it's about 300.000 yen in Japan for the only
model available. That video recorder converts any video signal to any
other.

    Some people may point out that the conversion is not perfect.
That's true. In fact, the signal conversion achieved by that video
recorder is a VERY LOW COST conversion. It converts SECAM to a pseudo
PAL, PAL to a pseudo NTSC, but that's neither a professional quality,
nor a broadcast quality.

    Just for information : a professional quality PAL/SECAM/NTSC
converter (the converter only) costs 1.800.000 yen.

    Third case : There is another video recorder (AIWA) which
converts NTSC to PAL only. That one is quite cheap (60.000 yen here
in Japan). That one with a French SECAM / PAL television would make
it, if you don't expect too much quality, and if you don't record
SECAM broadcasts.

    About the quality : There are some video recorders allowing
to make low speed records (one third of the normal speed). Up to six
hours on one tape, but of course lower quality. The quality of a low
cost converter is about the same...

    The ideal solution : you buy a switchable television AND
a switchable video recorder. In that case, you can record in any format
you want and use your tapes in any country. Since you don't need the
signal conversion, you get a broadcast quality image in any case.
_______________________________________________________________________________

  Here are some recommendations for businesses that will convert
VCR tapes from one standard to another :

 DAKE International
 3208 Foxboro Dr.
 Richardson, TX 75082
 [phone] 1pm-9pm

  The cost is $18.50 per tape which includes a new tape and shipping.
They can convert to any TV system: PAL, SECAM to NTSC or vice versa.

  Another one is in Raleigh, NC.  It provides conversion from and to
any format (VHS, VHS-C and 8 mm types of cassettes).
This will allow playback of videotapes made overseas, here on U.S.
TV's and VCR's (NTSC System).
  The service will also convert the other way around,(i.e. from
U.S. system to any of the systems used anywhere else in the world - PAL,
SECAM, etc..)

Mailing Address:  INTERNATIONAL VIDEO CONVERSION
                  520 Harvest Lane
                  Raleigh, NC 27606-2217

Phone:            [phone]

Fees:             $24.90 + $5.00 S&H
                  (Price of a High Grade Cassette Included, 2hrs or less)

Delivery:         Mailed back the next day, express shipping at request.

Payment:          Check, Cash or Money Order mailed with tape.

Conversions from photographic pictures, slides, 8, super 8, 16 mm movies to
any of the video standards are also provided.

  A third one is:

SOMI International
50 Summer Street
Edison, NJ 08820.
Phone [phone]

  Their price is good ($12.99 for a regular 2-hr tape and $17.99 for more than
2-hr tape, include $3/tape for postage and handling).


  Fourth recommendation :

  This information was obtained from listings in VideoMaker Magazine.
Another good company is:

        RVT
        1911 Douglas Boulevard #85
        Roseville
        CA 95661
        [phone]

  The approximate cost is around $25 for 2 hours including tape
and return shipping.
CA residents have to pay tax at 7.25%. They have a 24 hour turnaround time.

*******************************************************************************

29. What are the Arabic TV channels that can be received in Northern and
    central America
There are currently four Arabic channels that could be received anywhere
in the US, Canada, and central America either directly through satellite,
or through local cable companies.


These channels are:

1- ANA (Arab Network of America)
         Originates from Washington, it broadcast for about 16 hours a day,
Monday to Friday, all day Saturday and Sunday. Their broadcast includes children
programing news, movies, and a lot of Arabic music videos.
This broadcast is carried on by some local cable companies, and the only way to
receive it if it is not carried on your local cable is by satellite:
Tune to..............................................Satcom F2 channel 1 C band

2- ED TV (Arab Emirate television)
     This broadcast is directly from Dubia. It broadcast 24 hours a day
7 days a week. also had children programing, news, Aerobic, Art,Music,
religion, etc.
This program is not carried on cable, and to receive it on satellite
tune to..............................................Galaxy 7 channel 17 C band

 3- Islamic religion broadcast.
This broadcast is produced in the US. It shows Islamic and religious movies.
tune to............................................Pan Am Sat channel 9 KU band

4-SCOLA international.
This is a combination of news and shows from all over the world including
Saudi Arabia, Egypt, Gordon, Kuwait etc.
It broadcast Arabic for about 3 hours a day mostly news
tune to.............................................Satcom F4 channel 23 C band

In order to receive these programs on cable, talk to your local cable carrier,
or for the same price the cable charges, you can install your own satellite,
and receive all these channels free.

*******************************************************************************

30. What are newborn names that could be used for Lebanese children living
abroad that would work in both Lebanon and western societies.

For girls:

  If names sound alike (Homonyms) the first one mentioned will
be the Arabic spelling, then the English (or the English equivalent):

Dana            Danah     The name that got the most votes from the net
Dania
Dina
Dima
Farah           Farrah
Faten
Hala
Hana            Hannah
Jihane
Johayna
Joumana
Karima
Laura
Leila           Leyla/Layla
Lina
Lubna
Mariam          Myriam
Marwa
May
Maya
Mona
Moniya
Nadia
Nadine
Najat
Nariman
Nour
Noura           Nora
Rania
Salam
Samar           Summer
Samia
Sawsan          Susan
Safiyya         Sofia
Sara            Sarah
Sourayya
Sukayna
Yasmin          Jasmin

For boys:

Yusef           Joseph
Ree'an          Ryan
Kareem
Nabil        Bill
Waleed
Sami
Nadeem
Fadi
Chadi        Chad
Fouad        Fred
Raji        Roger
Ya'oub        Jacob/Jake
Ree'an        Ryan
Naji
Farid
Ramzi        Ramsey
Samir        Sam
Rabih        Robbie

*******************************************************************************

31. I plan to go home soon and I have heard rumors that the draft
    will be re-instituted, do you have any additional information about it ?
    I was born in 1923 and I am afraid that I would be subject to the draft !

  The latest on the subject and the most recent decision  is that men
born during 1972 and later years will be drafted.  The same was also
confirmed recently in some of the arabic papers published in Canada.
Originally it was thought that only those of 1975 will be drafted, but
it was later decided to go with 1972...

*******************************************************************************

32. Where can I get a copy of the English translation of
    the Lebanese Constitution ?

  A Translated copy of the Lebanese Constitution is archived on
rama.poly.edu (128.238.10.212) as /pub/scl/constitution.
To obtain a copy from ftp enabled sites the following commands should be
followed:
ftp rama.poly.edu  (or ftp 128.238.10.212)
login name:  anonymous
password  :  send id as password
cd pub/scl
get constitution

also availble from eurecom.cica.fr:/SCL and from
ftp.u.washington.edu:/public/scl

*******************************************************************************

33. Where can I get a copy of the English translation of
    Taef Agreement ?

A Translated copy of the Taef Agreement is also archived on
rama.poly.edu (128.238.10.212) as /pub/scl/taef
To obtain a copy follow similar procedure as the one followed in
the previous  question using at the end :
get taef (instead of get constitution)

also availble from eurecom.cica.fr:/SCL and from
ftp.u.washington.edu:/public/scl
*******************************************************************************

34. I need to ship a car/or some merchandise to Lebanon, do you
    know of a shipping company that handles this ?


  There is a Lebanese person that handles shipping cars (among other things)
to Lebanon.
  His name is Hassan Issa, and his home phone is : [phone]
You can mention that Hassan Hammoud referred you.  It may be very helpful.
Phoenicia Shipping in Woodridge-Monachie in NJ is another company that
deals with shipping merchandise to Lebanon.
Phoenicia's number is [phone] but be warned, they're no longer
owned/operated by a Lebanese.  Charles Audi used to own Phoenicia.
The latest information about him is that he went back to Lebanon
but is trying to reestablish himself again in the shipping business to
Lebanon.
Someone contacted them over the phone.  The guy who spoke is American.
He said they subdivide containers going to Lebanon.  For one cubic meter,
it costs $200 plus a $150 one-time "documentations  fee" (whatever that means).
You pick up your stuff from their office in Beirut.

>From San Francisco, CA, the following price was obtained in September 1993:
Company name: Danzas Corp.
Phone: [phone] Ask for Hernando,
the Quote I got was about 260$/m3, plus an assortment of charges for
pick up, handling....

Here is another way to ship things to Lebanon (or anywhere else) Contact:

Abed Medawar
C/O Kerans and Daly
2414 Morris Ave.
Union, NJ 07083

Tel: [phone]
Fax: [phone]

*******************************************************************************

35. I suddenly developed an urge for Middle-Eastern cuisine,
    can you help me quench this horrifying thirst ?

  You can try to prepare any of the following recipes:


Tabbouleh

    1 cup fine bulgur
    1 bunch green onions, chopped
    1 bunch flat-leaf parsley, chopped fine
    1 small bunch mint, chopped
    3 medium tomatoes, seeded and chopped
    1/4 cup olive oil
    juice of 2 lemons
    1 to 2 ts salt
    fresh ground pepper to taste

Soak bulgur in hot water for 30 minutes or until  no longer crunchy.  Drain
in fine strainer then squeeze excess water out by hand.

Return bulgur to bowl and add the rest of the ingredients.


Use the lemon juice to taste.


>From "Cooking  the Lebanese  Way" by Cedar  Hashashe (inexpensive paperback
from AH & AW Reed) slightly adapted by me:

Tabbouli

225g (1c) fine cracked wheat        1 large onion
2 - 3 c   parsley            1/2 c olive oil
1 c       fresh mint            juice of 3 lemons
2         not-quite-ripe tomatoes       black pepper
                                        cinnamon (2 heaped tsp)
Soak the wheat 1 hr in cold water.

Finely chopped parsley, mint (I usually am  forced to use  dried mint which
is quite adequate), tomatoes and onion. Put in a large bowl.

Drain wheat and sqeeze out all moisture with hands.

Toss onto salad. Add spice, lemon juice and oil. Mix well.

Season to taste so that salad is distinctly lemon-tasting and highly spiced.


Hummos

Ingredients:
2 cans of cooked Garbanzos
1/2 cup of Tahini (sold at Int'l food stores-mashed sesame seed pulp)
1/2 cup of lemon juice
2 cloves of garlic (crushed)
1/4 cup of olive oil
2 T of chopped Italian flat leaf parsley
1 T of paprika (or ground red pepper-depending on whether you like it hot)
salt (to taste)

It is a good idea to boil the precooked garbanzo beans that come in the
cans for an extra 10 minutes, it helps make the garbanzo easier to mash
thus the final product will have less granularity in it.
Save some (about 15 garbanzo beans) whole to use for plate decorating
once the hummos is done.
mash the rest of the garbanzo beans all by themselves in the food processor
(you can add a bit-less than 1/4 cup- of water to help the processing along)
once they are finely ground, add the crushed garlic, the tahini, and start
adding the lemon juice then mix in the food processor every time
you add a little bit and taste-test (I usually put less than what the recipe
calls for then increase the lemon juice slowly to the mix until I attain the
level of tanginess that I like, so it would be a good idea to keep
adding the lemon juice slowly, until the amount of tanginess you like
is attained). same thing for salt, put a little bit than add as you go along
(or don't add if you don't want it in).
Once you are satisfied with the mix, put it in a plate, decorate with
chopped parsley and whole garbanzos in bunches, then sprinkle the
paprika or red pepper on top, and add the olive oil.
Eat with pita bread.

Sahtain


   Baba Ghanouj

   1 eggplant (about 1.25 lbs.)
   1/4 cup of olive oil
   1   clove of garlic, crushed
   1/2 cup of lemon juice
   1/4 cup of tahini
   2   T of minced parsley

 1. Cut the eggplant in half lengthwise and make several incisions in
    the flesh. Sprinkle the exposed meat with salt and let it drain for
    30 minutes.
 2. Coat a baking pan with the olive oil and place the eggplant
    face-down in the pan. Bake it in an oven preheated to 400F for
    about 20 or 30 minutes, until tender.
 3. Remove the eggplant and let it cool. Then scoop out the pulp and
    place it in a food-processor or blender. Discard the skin.
 4. Place the garlic in the blender with the eggplant and puree. Add
    alternately the lemon juice and the tahini. Finally, blend in the
    parsley. Season to taste with salt and pepper if desired.
 5. Chill before serving. Sprinkle with paprika to add a bit of color,
    if you like. Serve with raw vegetables and toasted pita
    triangles.


  Falafel

       1 lb. dry ful (fava beans)
       1 small onion
       1 bunch of chopped parsley
       2 cloves of garlic, crushed
       1 t. ground coriander
       1/4 t hot red pepper (optional)
       1 t. baking soda
       1/2 t. cumin
       Salt and pepper to taste
       1 T. flour

  Soak ful in cold water for a few days, changing water daily.  When ready,
peel ful and grind with onion in meat grinder.  Add all ingredients,
mixing well.  Grind mixture a second time.  Form into patties and fry.

Variation:  Soak 3/4 cup of dry homus with ful.  Then follow above directions.

  Stuffed Grape Leaves in Oil.

1 lb tender grape leaves
12 oz. rice
12 oz chopped red onions
4 bunches parsley chopped fine
12 oz ripe tomatoes chopped very fine
2 1/2 tsp. salt
1/4 tsp. spices (mixed cinnamon and sweet + hot pepper)
2 1/5 lb sliced tomatoes
1 pt. boiling water.
2 oz. lemon juice
4 oz. oil
potatoes cut in the thickness of 1 1/2 inch.

  My Lebanese mother-in-law adds garbanzo beans as well, about a cup
or so with the above proportions. Note that these are the "lentin"
variety; there are also grape leaves with meat, for those who eat
meat.

  As hinted above, rolling the leaves is the tricky part an the book
doesn't explain how to do it. Could anyone provide any hints on that?

  Nothing substitutes for experience.
When my wife and I make grape leaves, hers are always much tighter
and more consistent than mine. But I'm learning! Here's how we do it:

  Lay the leaf face down in front of you, with the stem end towards
you. (Be sure to remove the stem, by the way). Put a tablespoon
or two of the stuffing in the middle of the leaf. Fold in the
sides, then roll up the leaf starting with the end that is
closest to you. It's very much like rolling a burrito, if that's
any help.

  When cooking, be sure to put a plate on top of the grape leaves,
so that they don't expand too much. Also, we like to crush some
garlic and sprinkle it on top of the grape leaves before cooking.

Sahtain!


    Knafi (bil Jibn or Ushta):

  I have recently learned to make Knafi, and if I do say so, I think I have
become very good at it.  I use the shredded stuff, not the breadcrumb crust.

  First prepare the syrup ('ater) from twice as much sugar as water
with some lemon juice and orange-blossom water (mazaher).  Mixing in honey
makes it taste more familiar to American palates, and putting in a tiny amount
of Carob molasses (dibs) makes the flavour "heavier" (i.e. more like
something cooked).
The syrup goes in the fridge.

  Next I prepare the clotted cream ('ushta).
The ingredients are:

One liter milk,
1/4 litre heavy cream
and one teaspoonful rosewater (maward)

  Prefereably boiled over a light flame in a wide, shallow tray over
two burners.
After that, it needs to be left at room temperature overnight so that the
thick layer of stuff on the surface can trigger the coagulation of a greater
of the milk/cream mixture.
Adding the rosewater after most of the boiling is done is a good thing to do.

  You may refrigerate the 'ushta now if you want to do this later.  The cheese
could be Lebanese white cheese (jinbi baidha) if you can get it or mozerella
otherwise.  The shredded dough needs to be well buttered : pouring melted
butter over it is not enough, you have to leave some butter in solid form and
rub it in to make sure every strand is coated.  I assume this will not be a
problem with breadcrumbs.  Also, using clarified butter is a good thing to do
if you have time.  (If you are still with me, you probably have time ;)
In order to clarify the butter, melt it and throw away the parts
that float or sink (unless, of course, you have some REAL samneh!).

  One layer of knafi in the tray followed by the cheese (cut into any shapes
you wnat: it'll melt anyway), covered with the 'ushta and topped off by another
layer of buttered knafi is the final configuration.
  Bake at 350 for half an hour then raise the temperature to 450 to brown it;
remove when it looks brown enough
(unless you see smoke, which is another indication it is done :>).

Baklava recipes

Syrup Ingredients:

1.5 cups sugar
 .5 cup water
1 tablespoon mazaher (orange blossom water)
squeeze of lemon

Baklava Ingredients:

1 box phillo dough
3 cups chopped walnuts
1 tablespoon cinnamon
2 tablespoons mazaher
2 sticks melted unsalted butter
honey

1. Cook syrup first so that, if you mess up the syrup, you can
   make another batch.

   Combine all syrup ingredients and cook over medium heat and
   after it has come to a boil cook for 5 minutes and remove
   from the heat. Do not let it get too thick when it's still cooking
   or it won't be absorbed by the phillo dough.
   Place syrup in the refridgerator.

2. For the walnut mix - mix walnuts, mazaher and honey. Mix honey in
   so that the walnuts stick together but are not dripping.

3. Using a pastry brush, put a coat of butter on cookie sheet. Carefully
   place 1 sheet of phillo on top of butter.  Brush sheet with butter
   then put another sheet on top of that one. Continue until you've
   used 1/3 of the phillo.

4. Spread the walnut mixture on the phillo, leaving a tiny bit of space
   at the edges. Cover with the rest of the phillo, spreading butter
   between each sheet.

5. Make sure the top of the baklava has butter spread all over it. Then.
   cut the baklava in squares.

6. Place in oven at 350 degrees for about 15 minutes - but watch it closely.

7. When the Baklava is done cooking pour the syrup on top  - a little at
   a time using a spoon or ladle.

   The thing to remember about the syrup is hot baklava/cold syrup or
   cold baklava/hot syrup. You want the maximum amount of syrup to be
   absorbed.



BAKLAVA

Fillo dough (pastry leaves).
1 1/4 cups butter/margarine
1/4 cup sugar
1-2 tsp cinamon (ground)
4 cups almonds, slivered and chopped.
cloves (NOT ground)

syrup:
4 cups sugar
3 cups water
1/2 cup honey
1 stick cinamon
5-6 cloves (NOT ground)


Mix sugar, cinamon, sugar, and almonds.

Lay the fillo dough out on a table.  Fillo dough will dry quickly, so
you'll need to work fast, so what spills out of the pan doesn't dry
(although it will anyway), and keep a damp towel on the rest of it (that
you had laid on the table) so it doesn't dry.
 On a medium-sized, buttered pan (you'll need to melt the butter) lay
one of the sheets of dough.  Butter it, and lay another on top of that.
Continue until you have 5-6 sheets of dough on the bottom of the pan.
Then lay another sheet, and do NOT butter it.  On that, put some of the
almond mix, enough to cover it evenly, but not making a thick layer. On
that, lay another sheet of dough, butter it, and then another,
unbuttered.  On that place some almond mix again.  Repeat until all the
mix is gone, or you have only 4-5 sheets of dough left.

Fold in the dough that hangs from the side of the pan.  Some of sthem
will be dry, so just cut them and discard them.  Make sure to butter
all of them (except, of course, if they have almonds on them).Lay down
some more sheets of dough, buttering every one, and cutting off the
edges, that hang from the sides of the pan. here, I've found it easier
if you just lay the dough down, width of dough to length of pan.  That
is to say, the width of the dough is sometimes about teh same size as
the length of the pan, and the length of the dough about twice the widht
of the pan, so lay the short side of the dough down along the length of
the pan, so that some (about half) of it will hang out the end.  Then
butter it, and fold what hangs back in the pan, buttering that.  This
way you get it to look better, and stick better.

When you're done with laying the sheets of dough down, make sure you
butter the first one VERY well, and sprinkle some water on it before you
put it in the oven.  Also, with a sharp, pointy knife, cut the top few
sheets of dough, not getting all the way through, just sort of
"scratching" the top layer and marking the pieces, in rhombus-shaped
pieces.   I find it easier to cut along lengthwise, and then sideways,
from corner to corner, and lines paralel toothat:

______________
|  /  /  /  / |
|_/__/__/__/__|      <--I HOPE you get this "drawing"..and i hope it's useful.
|/  /  /  /  /|
|__/__/__/__/_|

(you get the idea).

Then, at the center of each rhombus, stick a clove, so that it keeps the
sheets of dough together.  Bake at 350 degrees for about 1 hour, until
golden-brown, and the edges no longer touch the wall of the pan.


Syrup:

Place sugar and water in a pan and bring tooa boil  Boil for 5 minutes,
then add honey and spices and simmer until all is combined well,
 10 minutes maybe, enough for the spices to give off flavor.
Retain the syrup hot until the baklava comes out of the oven and cools.
Pour the hot syrup over the cold baklava.  (some do it the other way, I
don't think it matters, as long as one is hot and the other cold, so
that it "boils" into the baklava and it saturates it well, whicle at the
same time keeps the top layer of filo dough crispy).

Note:  I usually put in along with the spices a piece of lemon peel.  A
friend of mine, on the other hand, uses 1-2 tbsp rosewater.  They both
work well, and I sugest one of them.

Note2:  (on syrup/baklava hot/cold thing):  I think you can save
yourself some time if you just take the baklava out, and then start the
syrup, so that by the time you're done, the baklava will have cooled
down enough.

Note3:  You may use wallnuts or baking pistachios instead of almonds, or
any wallnut/almond or pistachio/almond combo.  I've never tried
pistachio/almond/wallnut all in one, but I don't think it would be good.
Anyway, I usually prefer not to put any wallnuts because they give off
wallnut oil, which I don't think is fitting. (I guess I could roast them
first, so they wouldn't give off the oil, but I'm not a big wallnut fan
as it is.)  Pistachios make it extra-special.   Make sure that, no
matter what you use, they're ground coarsly.

Baklava

here's my recipe.  i'm doing this off the top of my head, so bear with me. :)

1 pkg philo dough
1 bag (the larger of the 2 kinds of bags, i think 8 oz) walnuts
1/2 tsp cinnamon
1/4 tsp nutmeg
almonds (optional, if i add them, i do 2 parts walnuts to 1 part almonds)
3 sticks butter (not margarine!)
3/4 cups sugar

syrup:
1/2 water
1/2 cup sugar
1 1/2 cups honey
3 or 4 lemon slices
1 cinnamon stick

make syrup:

dissolve sugar in water, bring to boil. add honey, cinn. stick and lemon
slices, reduce heat and let simmer for about 20 minutes.  strain and leave to
cool.

assemble baklava:

preheat oven to 325-350 (depends on how hot your oven is)

in a food processor, grind nuts, mix with sugar, cinnamon and nutmeg.  set
aside.  melt butter.  in a large pan (i use a roasting pan that is about the
size of a sheet of philo) place 2 layers philo, butter them lightly, then 2
more sheets, repeating this until you have about 8 or 10 layers.  add 1/3 of
the nut mixture.  cover with 2 more layers, lightly butter, repeat until you
have about 6 layers, add another third of the nut mixture.  repeat this until
you have used all the nut mixture, then layer the remaining philo and butter on
top.

take a sharp knife and cut diagonal through the top layers of philo (not past
the top nut layer, and about 1 1/2 - 2 inches wide).  turn and do the same on
the opposite diagonal, to form diamond shapes.  bake for 1 hour, or until
golden.  turn oven off and let baklava sit in oven for 1 more hour.

remove, pour cooled syrup over hot baklava.  take knife and slice all the way
through the cuts you made previously.  let cool, and enjoy!

p.s. until you get very fast at assembling the baklava, you might want to cover
the sheets with a damp towel while you are putting it together.
--

Ragout of Green Beans (Loobyieh ou rozz)
---------------------

Ingredients:

2 lbs. 10 oz green beans strung and cut
1 lb meat cut in medium-sized pieces
7 oz. onions chopped
6 cloves of garlic cut
5 oz. butter
2 tbs salt
1/2 tbs pepper
2 pts 2oz boiling water
2 lb tomatoes cut in slices

Clean and string beans and cut them in halves. Melt butter in a pot and fry
onions, garlic and meat. when onions turn brown add tomatoes, then beans, salt
and spices. After two minutes turn the beans with a flat ladle. Repeat this
four times. Add boiling water and cook fast for 30 minutes. Reduce heat
and continue cooking, stirring occasionally until beans are done.
Serve with rice on the side.




 Potato kibbeh recipe from the book
_The Art Of Cooking_ or Fann al Tabkh

Potato Kibbeh


Ing.

1 kg.  of potatoes
1 cup of Burghul (soaked in water) [alternatively called Bulgur]
1/2 cup of flour
2 onions (chopped)
3 cloves of garlic (chopped)
1 bunch of fresh cilantro (or coriander) chopped
salt (to taste)
1 gram of ground white pepper
1 gram of ground black pepper
1 pinch of cumin
1 pinch of nutmeg
150 grams of olive oil

Boil potatoes, taking extra care not to overcook them, peel potatoes.
Saute' onions, garlic and cilantro in a little bit of
olive oil.  Mash the potatoes, mix in the flour, the burghul (after
draining them and squeezing excees water out), the spices and the
sauteed ingredients.  Form into small patties, and fry them in olive
oil over medium heat for approximately 20 minutes (until they
are golden brown color).
Eat.

Sahtain


Here is another recipe for "Potato Kibbeh". I suppose this one is a
"jabalieh"!! Mountaineer Potato Kibbeh ;-)


3 potatoes (large)
1/2 cup of Burghul Na'em (Fine Bulgur)
1 onion
1 to 2 cloves of garlic (according to taste)
3 tablespoons of Tehini


Boil potatoes and peel.
Mash the potatoes and the onion together using either
a hand-mill or a food processor. I have personally found that a mill usually
gives better results (maintains a solid mixture). Add the burghul and the
garlic and mix well. You may choose to pass everything
through the mill or food processor once more to get good mixing. Finally, add
the tehini and again mix well. If you find the tehini to be a little
too thick, add some water. Serve chilled on a platter and decorate with
fresh mint leaves and olive oil. Good appetite.


Mjadara recipe.

Ingredients:

1 cup of lentil (the orange-colored type that you can find in health stores
                 international stores and even some groceries)
4 cups of water
1/2 cup of rice
1 huge onion
pepper and salt to taste (a couple of pinches should do)

Chop the onion and fry with some oil until moderately brown.  Place the rice
lentil and water in a pot, add the salt and pepper and the onion and bring to
a boil.  After the mixture reaches the boiling point, reduce temperature to
low, cover the pot, and let simmer for 20-40 minutes.  I like the mjadra to
have a pudding consistency.  So uncover the pot 30 minutes after letting it
simmer to check if the pudding consistency has been reached.  If the thick
pudding consistency was not achieved, then cover the pot again and let simmer
for 10 minutes.  Keep checking until the pudding consistency has been achieved.
At this point, pour content in deep dishes and let cool in room temperature.

When cooled, the mjadra will become firm.  Get a small white onion, cut it in
quarters and place in saucer w/ cold water.  Heat some Lebanese bread.  And...
sahtein...

Hint: it takes me a couple of times before I fully achieve the desired flavor
when I cook.  My first time around is usually experimental, though I learn from
it in order to perfect the dish the second time around.  My latest experiment
was Mloukhieh.  That was rather complicated but it turned out delicious!!


Sambusik.


Meat Filling:
1 tablespoon butter            1/2 teaspoon allspice
1 small onion chopped            Pinch of cinnamon
.5 to 1 lb ground beef or lamb        Salt and pepper to taste
3 to 4 tablespoons of pine nuts        2 teaspoons of lemon juice

Melt butter in saucepan and add onion.  Saute' until tender and then
add meat.  Cook until just brown, then add remaining ingredients.  Cook
and stir about 2 minutes.


Spinach Filling:
1 lb spinach fresh or frozen        Juice of one squeezed lemon
1/4 cup olive oil            1/4 teaspoon sumak
1 small onion chopped            Salt and pepper to taste
1/4 crumbled feta cheese or
 cottage cheese

Rinse spinach throughly several times and trim off stems.  Chop leaves
and drain well.  If you use frozen spinach, squeeze dry after thawing
and fluff with a fork to separate.  Put it in a large bowl, and then
start heating olive oil and add onion.  Saute' about a minute and then
add this to the bowl of spinach.  Add remaining ingredients and toss/
stir gently to mix well.


Cheese Filling:
1 cup crumbled feta, ricotta,        1/2 cup fresh parsley
 or Syrian cheese            Salt and pepper to taste
1 small onion grated

Combine all ingredients in a bowl and mix well.


Prepare filling.  Preheat oven to 350F.  Using filo dough (about 20 sheets
for each recipe, or one box), cut lengthwise into thirds (making long, thin
strips).   Keep the rest covered with plastic wrap to prevent it from drying
out.  Using one strip (of the three), take one from the top and brush it with
clarified (melted) butter.  Then continue until you have a total of four, all
stacked on top of each other, each one brushed with butter (except the top
one).

Place a heaping tablestoon in the corner of each strip, and fold it flag-
flag fashion, to make a triangle.  Place seam-side (when you are done folding
it, it looks like a seam - just turn it upside down) on a baking sheet with
as many as the baking sheet can hold, but give each a little space inbetween.
Brush each top with butter and bake about 15 or 20 minutes or until the top
is golden.

If your butter starts to get cold (hard to brush sheets with), just put it
on the stove for a few minutes until it melts.  The butter is best when it is
melted, but not too hot.  It is good to use a paint brush to brush the sheets,
and I don't know if you've ever made baklawa before, but follow the directions
of thawing the filo dough.  It is hard to make sometimes, but if you have it
at the right temperature, it will work very well.  Be sure to cover the dough
that you are not using, to make sure it doesn't dry out on you.

I think this is the best recipe (easiest), but if it's the first time you are
using it, it won't take very long before you know how to wrap each triangle.

Salam and sahteen,



Rice Bidfeen Recipe
-------------------

Ingredients:
3 lb. rump of lamb with bones (boneless beef can be substituted)
2.5 lb small onions
1.25 lb rice (soaked)
3 tsb cumin
1/2 tsp spices *
8 oz. soaked chickpeas (or Garbanzo beans)
11 oz. butter
3.5 tsp salt
3 pts water (9pts if "American" rice is used)

Cut meat into medium-sized pieces. Melt butter in a pan and fry the meat and
bones till they are a golden brown. Lift meat and bones into a pot and add
salt, pepper and water and allow to boil for about an hour. In the meantime,
fry the onions and chickpeas in the same butter in which the meat was fried,
until golden brown. Add onion, chickpeas with the butter to the boiling meat.
Add cumin and spices. After the meat is done, remove a large portion of the
meat, onions and chickpeas and put them aside. Add the rice to the water
and remaining meat. Cook rice until it's done.

When ready to serve, put rice in a platter and arrange the meat and onions that
were put aside on top of it.
Yogurt can be served on the side.


* A mixture of cinnamon and hot and sweet peppers.



Pita Bread Recipe

This recipe comes from Bernard Clayton's "New Complete Book of Breads,
Revised and Expanded", Simon and Schuster, 1973, p 679

I have tried the recipes for pita in Moosewood and in Beard on Bread
but this one has consistently produced the best results for me.

If you have any interest in making breads, Clayton's book is a must!

     PITA    -  eight 6-inch pieces

The pieces of dough must be rolled flat before they are placed into a
hot (500F) oven.  The dough should be rolled to a thickness of no more
than 3/16 inch.  This is the thickness of a wooden yardstick, the kind
given away at country fairs, auto dealers, and paint stores.  It can
be used as a gauge.  The oven heat generates steam inside the pita which
causes the dough to puff into a ball.  Later, as it cools the dough will
collapse.  The oven must be hot.  If it is not, the piece of dough will
think it is meant to be a bun, and will rise slowly but without the all-
important pocket in the center.

While this is a yeast dough, it puffs because of the steam.  The yeast
only adds flavor and texture.  Don't overpower the dough with flour
or it will be too dry to allow sufficient steam to be generated.
Leave the dough on the soft side.  Sprinkles of flour will take care
of stickiness.

Ingredients:

2.5 cups bread flour, approx.
2 tsp salt
1 Tbs sugar
1 package dry yeast
2 Tbs oil, olive oil preferred
1 cup hot water (120-130F)

Eight 7-inch squares of aluminum foil

Into a large mixing bowl measure 1 cup flour and stir in the dry
ingredients.  Add the oil and hot water.  Mix for about 30 seconds
to blend and then beat vigorously with a wooden spoon for three
minutes.  Stir in the balance of the flour, 1/2 cup at a time.
The dough should be a rough, shaggy mass that will clean the sides
of the bowl.  If the dough is moist, add a small amount of flour.

Turn the dough onto a lightly floured work surface and knead with a
rhythmic motion of push-turn-fold.  Knead for about 6 minutes.

Preheat oven to 500F.

Divide the dough into eight pieces.  Roll into balls, cover with
wax paper or a towel, and let rest for 20 minutes.

With the palm of your hand, flatten each ball into a disk.  With
a rolling pin, flatten the dough into a disk about 6 inches in
diameter and 3/16-inch thick.  Their thinness is more important
than making perfect circles.  Irregularity adds charm!

Place each round on a prepared piece of foil.  Placing the
rounds on the foil rather than on a baking sheet or stone allows
a softer heat to surround the dough.  A direct thrust of heat
from a baking sheet or stone would form a crust difficult to puff.

Carefully place 2 or 3 of the breads (on their foil) directly on
an oven rack in the oven.   Back for about 8 minutes, or until
they are puffed.  Repeat with remaining disks.  Place the pitas
under the broiler for 2 minutes if a browner crust is desired.

Remove the breads from the oven and wrap in a large piece of
foil.  The tops will fall and there will be a pocket in the
center.  Serve warm, or let cool and freeze.   Thaw before
using.  To reheat, stack several in a pile, wrap in foil,
and place in 375F oven for 10 to 15 minutes.

*******************************************************************************

36. Where can I find information about US State Department visa regulations
    for foreigners.

     If you need any information about US visas or related subjects,
check out the new State Department BBS.
Here is a detailed description on how to access the BBS:

  In order to access the Sate Department's BBS, you need to have
  a Telecommunications software, such as Procomm, a modem, and a
  phone line (of course!).
  In the Telecommunications software, set the transmissions options
  as follows:

  Baude Rate: 9600(or 2400 if 9600 is not available)
  Parity:     None
  Data bits:  8
  Stop bits:  1
  Duplex:     Full
  Phone number: 1-[phone]

  Then, use the dial command to connect to the BBS. Once connected,
  online information will come up on screen, and it is easy to follow.

This procedure was tested with a 9600 baud modem, and it worked fine!

Note:  The BBS is not connected to Internet, yet!

The U.S Embassy is to reopen in Beirut. For more details here a UPI article of
Sun, 14 Nov 93

Date: Sun, 14 Nov 93 11:40:10 EST
Subject: U.S. Embassy announces partial reopening in Lebanon

    AWKAR, Lebanon (UPI) -- The U.S. Embassy in Lebanon announced Sunday
the partial reopening of its consular section, which will resume
granting tourist visas to Lebanese with previous U.S. visas in a first
such move since the 1984 bombing of the U.S. Embassy in Beirut.
    Charge d'Affaires Vincent Battle made the announcement at the heavily
guarded hilltop embassy compound in the Christian neighborhood of Awkar,
8 miles (13 km) northeast of Beirut.
    ``The service of visitor visas will be reintroduced at the U.S.
Embassy in Beirut with immediate effect,'' Battle said.
    He said only Lebanese who can prove they previously held visas to
enter the United States will be allowed to apply in Lebanon.
    Battle said first-time applicants must continue seeking U.S. consular
services outside Lebanon.
    For nearly a decade, Lebanese have been forced by the closure of the
U.S. consular section in Beirut to travel to neighboring Syria or Cyprus
for U.S. visa services.
    The United States suspended its consular activities in Lebanon after
a suicide bomber rammed the embassy compound in Awkar on Sept. 20, 1984.
    A dozen people, including two U.S. nationals, were killed and 90
others were wounded in the attack, which was claimed by the pro-Iranian
Islamic Jihad.
    One year earlier, on April 18, 1983, a suicide truck bomber wrecked
the U.S. Embassy in then Muslim-controlled west Beirut, killing more
than 60 people. Seventeen U.S. nationals died, including the CIA's top
Middle East agent.
    The U.S. charge d'affaires described the long-awaited, although
incomplete, move to reissue non-immigrant visas to Lebanese as a ``first
but significant step toward a full establishment of the consular
services in Lebanon.''
    Battle said he expected some 50,000 to 60,000 Lebanese who previously
held visas will benefit from the reactivated consular services.

*******************************************************************************

37. How can I get the latest travel advisory for Americans wishing
    to visit Lebanon or the Middle-East ?

  A collection of all travel advisories released by the State
Department during the last 4+ months is FTPable from

          RASCAL.ICS.UTEXAS [128.83.138.20]

          file Travel-Advisories in directory misc/misc.

There is another copy of these travel advisories in,
 /pub/travel-advisories/advisories on ftp.stolaf.edu
*******************************************************************************

38. Are there available statistical and basic general information about
    Lebanon, and what are they ?

-------------------------------------------------------------------------------

Several files have been added to the Lebanon archives on rama.poly.edu

Forty Six files named:

       leb01.gif

       ...
       lebnn.gif
       ...

       leb46.gif

consisting of 46 pages were scanned  from:


        Title:             The Middle East and North Africa
        Published by:      Europa Publications Limited
        Copyright:         Europa Publications Limited 1993
        Printed and bound: In England by "Staples Printers Limited" at the
                           Stanhope Press, Rochester, Kent, establishment.
        Issued:            In 1993.


The chapter concerning Lebanon is  entitled :

"LEBANON: Physical and Social Geography"
       edited by  W. B. Fisher

The average size of each of these binary gif files is 250K.

The article treats the different aspects of the country.
It introduces the reader to its geography and economic life.
The article contains a somewhat detailed section about the history of
Lebanon, starting from the ancient history going through the Ottoman
period, and discussing the economic difficulties  and constitutional
reforms in the early days of independence from  the French occupation.
This particular section about the history of the country ends
with modern day Lebanon, highlighting the most recent civil war with
its inter-alliance fightings and the several Israeli invasions.
In addition, it deals with the circumstances and events leading up
to the Taef accord. The history section was revised  by Fida Nasrallah.

The economic section (revised by Alan George) offers seven pages of treatment
of the subject from the early days of the country to the current situation.

The statistical survey section offers a good general idea of the country,
and thus is especially beneficial to people who were not previously
familiar with Lebanon, or those who have a recent interest in the country.
It also provides a diversified general look at the economy as well as the
social  and political, institutional and constitutional structure of Lebanon.

A list of the different newspapers, magazines, radio and TV stations currently
in operation is also provided.  The addresses and phone numbers of the
Diplomatic representations in lebanon are listed  in the Directory section
towards the end of the chapter.

A long list of bibliography is included which may prove helpful to people
interested in further researching the subject.

These files were scanned in GIF format and are NOT uuencoded so ftp 'ing
should be done in the image or binary form (type i for image before ftp'ing).

********************IMPORTANT NOTICE:******************************************

Due to the size of these files you are urged to download them at
a time that would not inconvenience other users of the archive server rama.
The files should thus ONLY be downloaded on weekends, or in evening
times between 5:00 pm and 8:00 am US Eastern Standard Time, which is GMT-5:00.
*******************************************************************************

Individuals interested in viewing these files can use any of the available
utilities that can handle GIF files to view the document.
Note: xv, on unix, and PhotoFinish for MS windows are recommended choices
      since both offer zooming in capabilities; this function does seem
      to be more easily  applicable in the latter option.

The screen gif document is a very legible form of the original document even
when viewed on a PC using a standard VGA monitor (640x480), although the
higher resolution monitors would certainly provide a better image quality of
the scanned document.  There appeared no need for magnification (zooming in),
in terms of legibility, when each of the documents was viewed on a 19"
monitor using xv.

Due to the volume of these documents, a better solution might be
to print those documents rather than individually viewing them on the
screen.  This procedure was tested on a postscript printer and the printed
copy is  of fairly good quality.  Depending on the type of printer used,
processing  might be time consuming.  In such a case, overnight batch jobs
do offer a reasonable alternative.  A note of caution,  when using
"xv" to convert the GIF files into PS files, the printed  document was
illegible.  However,  using PhotoFinish to view the GIF files and selecting
"Print" to send the document to a PS printer resulted in a quality
very comparable to a photocopy of the originals.

This work is a result of the collaborative effort of several individuals:

    Original Material: Rached Zantout  <[e-mail]>
    Coordination:      Basil Hamdan    <[e-mail]>
    Archiving:         Bassem Medawar  <[e-mail]>
    Scanning:          Samir M. Fahs   <[e-mail]>


These files are available by ftp from:

     rama.poly.edu

in directory:

     /pub/scl/gif

filenames:

     leb01.gif

     lebnn.gif(nn here is a double digit variable integer counter from 1 to 46)

     leb46.gif

     lebfiles.msg

The file "lebfiles.msg" contains a description of the contents of the
of the lebnn.gif files.

Important Note:  This file is to accompany the digitized material, or parts
thereof, at all times.

****************************  DISCLAIMER  *************************************
This material has been digitally reproduced without permission for
non-commercial use.  The intent of the archiving of this material is to
give ready and convenient access to the information included in this document
to people interested in Lebanon, or for research purposes.  All other
uses of this document would be a breach of applicable copyright laws.
All rights reserved to: Europa Publications Limited and Staples Printers
Limited.
*******************************************************************************

_______________________________________________________________________________



  Here are two listings of general information about Lebanon, one is taken from
the CIA fact book and has information dated to 1992, the other is from another
database (Kaleidoscope) and has information dated to 1990.

*******   DISCLAIMER   *********

These were published "as is", with no editing on my part,so if anyone wishes to
disagree with the numbers or the information offered, please address your
grievances to the issuing agency, not me.  By publishing these, I do not imply
that what is in them is "the" truth, however, I think that the information can
be of some use to someone interested in Lebanon.  As always, one has to be
careful to not take everything one reads as god given or indisputable.

********************************

a) CIA Factbook on Lebanon listing (dated 1993):
Lebanon
*Lebanon, Header

Note:
  Lebanon has made progress toward rebuilding its political institutions and
  regaining its national sovereignty since the end of the devastating 16-year
  civil war in October 1990. Under the Ta'if accord - the blueprint for
  national reconciliation - the Lebanese have established a more equitable
  political system, particularly by giving Muslims a greater say in the
  political process. Since December 1990, the Lebanese have formed three
  cabinets and conducted the first legislative election in 20 years. Most of
  the militias have been weakened or disbanded. The Lebanese Armed Forces
  (LAF) has seized vast quantities of weapons used by the militias during the
  war and extended central government authority over about one-half of the
  country. Hizballah, the radical Sh'ia party, is the only significant group
  that retains most of its weapons. Foreign forces still occupy areas of
  Lebanon. Israel continues to support a proxy militia, The Army of South
  Lebanon (ASL), along a narrow stretch of territory contiguous to its border.
  The ASL's enclave encompasses this self-declared security zone and about 20
  kilometers north to the strategic town of Jazzine. As of December 1992,
  Syria maintained about 30,000 troops in Lebanon. These troops are based
  mainly in Beirut, North Lebanon, and the Bekaa Valley. Syria's deployment
  was legitimized by the Arab League early in Lebanon's civil war and in the
  Ta'if accord. Citing the continued weakness of the LAF, Beirut's requests,
  and failure of the Lebanese Government to implement all of the
  constitutional reforms in the Ta'if accord, Damascus has so far refused to
  withdraw its troops from Beirut.

*Lebanon, Geography

Location:
  Middle East, in the eastern Mediterranean Sea, between Israel and Syria
Map references:
  Africa, Middle East, Standard Time Zones of the World
Area:
 total area:
  10,400 km2
 land area:
  10,230 km2
 comparative area:
  about 0.8 times the size of Connecticut
Land boundaries:
  total 454 km, Israel 79 km, Syria 375 km
Coastline:
  225 km
Maritime claims:
 territorial sea:
  12 nm
International disputes:
  separated from Israel by the 1949 Armistice Line; Israeli troops in southern
  Lebanon since June 1982; Syrian troops in northern, central, and eastern
  Lebanon since October 1976
Climate:
  Mediterranean; mild to cool, wet winters with hot, dry summers; Lebanon
  mountians experience heavy winter snows
Terrain:
  narrow coastal plain; Al Biqa' (Bekaa Valley) separates Lebanon and
  Anti-Lebanon Mountains
Natural resources:   limestone, iron ore, salt, water-surplus state in a
    water-deficit region
Land use:
 arable land:
  21
 permanent crops:
  9
 meadows and pastures:
  1
 forest and woodland:
  8
 other:
  61
Irrigated land:
  860 km2 (1989 est.)
Environment:
  rugged terrain historically helped isolate, protect, and develop numerous
  factional groups based on religion, clan, ethnicity; deforestation; soil
  erosion; air and water pollution; desertification
Note:
  Nahr al Litani only major river in Near East not crossing an international
  boundary

*Lebanon, People

Population:
  3,552,369 (July 1993 est.)
Population growth rate:
  1.81(1993 est.)
Birth rate:
  27.86 births/1,000 population (1993 est.)
Death rate:
  6.66 deaths/1,000 population (1993 est.)
Net migration rate:
  -3.1 migrant(s)/1,000 population (1993 est.)
Infant mortality rate:
  41 deaths/1,000 live births (1993 est.)
Life expectancy at birth:
 total population:
  69.01 years
 male:
  66.63 years
 female:
  71.52 years (1993 est.)
Total fertility rate:
  3.47 children born/woman (1993 est.)
Nationality:
 noun:
  Lebanese (singular and plural)
 adjective:
  Lebanese
Ethnic divisions:
  Arab 95, Armenian 4, other 1
Religions:
  Islam 70(5 legally recognized Islamic groups - Alawite or Nusayri, Druze,
  Isma'ilite, Shi'a, Sunni), Christian 30(11 legally recognized Christian
  groups - 4 Orthodox Christian, 6 Catholic, 1 Protestant), Judaism NEGL
Languages:
  Arabic (official), French (official), Armenian, English
Literacy:
  age 15 and over can read and write (1990)
 total population:
  80
 male:
  88
 female:
  73
Labor force:
  650,000
 by occupation:
  industry, commerce, and services 79, agriculture 11, government 10(1985)

*Lebanon, Government

Names:
 conventional long form:
  Republic of Lebanon
 conventional short form:
  Lebanon
 local long form:
  Al Jumhuriyah al Lubnaniyah
 local short form:
  none
Digraph:
  LE
Type:
  republic
Capital:
  Beirut
Administrative divisions:
  5 governorates (muhafazat, singular - muhafazah); Al Biqa, 'Al Janub, Ash
  Shamal, Bayrut, Jabal Lubnan
Independence:
  22 November 1943 (from League of Nations mandate under French
  administration)
Constitution:
  26 May 1926 (amended)
Legal system:
  mixture of Ottoman law, canon law, Napoleonic code, and civil law; no
  judicial review of legislative acts; has not accepted compulsory ICJ
  jurisdiction
National holiday:
  Independence Day, 22 November (1943)
Political parties and leaders:
  political party activity is organized along largely sectarian lines;
  numerous political groupings exist, consisting of individual political
  figures and followers motivated by religious, clan, and economic
  considerations
Suffrage:   21 years of age; compulsory for all males; authorized for women at
    age 21
  with elementary education
Elections:
 National Assembly:
  Lebanon's first legislative election in 20 years was held in the summer of
  1992; the National Assembly is composed of 128 deputies, one-half Christian
  and one-half Muslim; its mandate expires in 1996
Executive branch:
  president, prime minister, Cabinet; note - by custom, the president is a
  Maronite Christian, the prime minister is a Sunni Muslim, and the speaker of
  the legislature is a Shi'a Muslim
Legislative branch:
  unicameral National Assembly (Arabic - Majlis Alnuwab, French - Assemblee
  Nationale)
Judicial branch:
  four Courts of Cassation (three courts for civil and commercial cases and
  one court for criminal cases)
Leaders:
 Chief of State:
  President Ilyas HARAWI (since 24 November 1989)
 Head of Government:
  Prime Minister Rafiq HARIRI (since 22 October 1992)

*Lebanon, Government

Member of:
  ABEDA, AFESD, AL, AMF, CCC, ESCWA, FAO, G-24, G-77, IAEA, IBRD, ICAO, ICC,
  ICFTU, IDA, IDB, IFAD, IFC, ILO, IMF, IMO, INTELSAT, INTERPOL, IOC, ITU,
  LORCS, NAM, OIC, PCA, UN, UNCTAD, UNESCO, UNHCR, UNIDO, UNRWA, UPU, WFTU,
  WHO, WIPO, WMO, WTO
Diplomatic representation in US:
 chief of mission:
  Ambassador Simon KARAM
 chancery:
  2560 28th Street NW, Washington, DC 20008
 telephone:
  [phone]
 consulates general:
  Detroit, New York, and Los Angeles
US diplomatic representation:
 chief of mission:
  Ambassador Ryan C. CROCKER
 mailing embassy:
  Antelias, Beirut
 address:
  P. O. Box 70-840, Beirut, or Box B, FPO AE 09836
 telephone:
  [961] 417774 or 415802, 415803, 402200, 403300
Flag:
  three horizontal bands of red (top), white (double width), and red with a
  green and brown cedar tree centered in the white band

*Lebanon, Economy

Overview:
  Since 1975 civil war has seriously damaged Lebanon's economic
  infrastructure, cut national output by half, and all but ended Lebanon's
  position as a Middle Eastern entrepot and banking hub. Following October
  1990, however, a tentative peace has enabled the central government to begin
  restoring control in Beirut, collect taxes, and regain access to key port
  and government facilities. The battered economy has also been propped up by
  a financially sound banking system and resilient small- and medium-scale
  manufacturers. Family remittances, banking transactions, manufactured and
  farm exports, the narcotics trade, and international emergency aid are main
  sources of foreign exchange. In the relatively settled year of 1991,
  industrial production, agricultural output, and exports showed substantial
  gains. The further rebuilding of the war-ravaged country was delayed in 1992
  because of an upturn in political wrangling. Hope for restoring economic
  momentum in 1993 rests with the new, business-oriented Prime Minister
  HARIRI.
National product:
  GDP - exchange rate conversion - $4.8 billion (1991 est.)
National product real growth rate:
  NA
National product per capita:
  $1,400 (1991 est.)
Inflation rate (consumer prices):
  100(1992 est.)
Unemployment rate:
  35(1991 est.)
Budget:
  revenues $533 million; expenditures $1.3 billion, including capital
  expenditures of $NA (1991 est.)
Exports:
  $490 million (f.o.b., 1991)
 commodities:
  agricultural products, chemicals, textiles, precious and semiprecious metals
  and jewelry, metals and metal products
 partners:
  Saudi Arabia 21, Switzerland 9.5, Jordan 6, Kuwait 12, US 5
Imports:
  $3.7 billion (c.i.f., 1991)
 commodities:
  Consumer goods, machinery and transport equipment, petroleum products
 partners:
  Italy 14, France 12, US 6, Turkey 5, Saudi Arabia 3
External debt:
  $400 million (1992 est.)
Industrial production:
  growth rate NA
Electricity:
  1,300,000 kW capacity; 3,413 million kWh produced, 990 kWh per capita (1992)
Industries:
  banking, food processing, textiles, cement, oil refining, chemicals,
  jewelry, some metal fabricating
Agriculture:
  accounts for about one-third of GDP; principal products - citrus fruits,
  vegetables, potatoes, olives, tobacco, hemp (hashish), sheep, goats; not
  self-sufficient in grain

*Lebanon, Economy

Illicit drugs:
  illicit producer of opium, hashish, and heroin for the international drug
  trade; opium poppy production in Al Biqa almost completely eradicated this
  year; hashish production is shipped to Western Europe, Israel, US, the
  Middle East, and South America
Economic aid:
  US commitments, including Ex-Im (FY70-88), $356 million; Western (non-US)
  countries, ODA and OOF bilateral commitments (1970-89), $664 million; OPEC
  bilateral aid (1979-89), $962 million; Communist countries (1970-89), $9
  million
Currency:
  1 Lebanese pound (#L) = 100 piasters
Exchange rates:
  Lebanese pounds (#L) per US$1 - 1,742.00 (April 1993), 1,712.80 (1992),
  928.23 (1991), 695.09 (1990), 496.69 (1989), 409.23 (1988)
Fiscal year:
  calendar year

*Lebanon, Communications

Railroads:
  system in disrepair, considered inoperable
Highways:
  7,300 km total; 6,200 km paved, 450 km gravel and crushed stone, 650 km
  improved earth
Pipelines:
  crude oil 72 km (none in operation)
Ports:
  Beirut, Tripoli, Ra'Sil'ata, Juniyah, Sidon, Az Zahrani, Tyre, Jubayl,
  Shikka Jadidah
Merchant marine:
  63 ships (1,000 GRT or over) totaling 270,505 GRT/403,328 DWT; includes 39
  cargo, 1 refrigerated cargo, 2 vehicle carrier, 3 roll-on/roll-off, 1
  container, 9 livestock carrier, 2 chemical tanker, 1 specialized tanker, 4
  bulk, 1 combination bulk
Airports:
 total:
  9
 usable:
  8
 with permanent-surface runways:
  6
 with runways over 3,659 m:
  0
 with runways 2,440-3,659 m:
  3
 with runways 1,220-2,439 m:
  2
Telecommunications:
  telecommunications system severely damaged by civil war; rebuilding still
  underway; 325,000 telephones (95 telephones per 1,000 persons); domestic
  traffic carried primarily by microwave radio relay and a small amount of
  cable; international traffic by satellite - 1 Indian Ocean INTELSAT earth
  station and 1 Atlantic Ocean INTELSAT earth station (erratic operations),
  coaxial cable to Syria; microwave radio relay to Syria but inoperable beyond
  Syria to Jordan, 3 submarine coaxial cables; broadcast stations - 5 AM, 3
  FM, 13 TV (numerous AM and FM stations are operated sporadically by various
  factions)

*Lebanon, Defense Forces

Branches:
  Lebanese Armed Forces (LAF; including Army, Navy, and Air Force)
Manpower availability:
  males age 15-49 798,299; fit for military service 495,763 (1993 est.)
Defense expenditures:
  exchange rate conversion - $271 million, 8.20f GDP (1992 budget)



Remark: The Kaleidoscope listing (dated 1990) contains old statistics, I thought
that it is better not to post it with the FAQ, eventhough this listing is available
at the ftp server eurecom.cica.fr/SCL/statistics file name: kaleidoscope_1990_lebanon
the above CIA Factbook listing is also availble from the same diectory file name:
CIA_Factbook_Lebanon_1993
*******************************************************************************
39. I know someone's name, and I think they might have an electronic mail
address somewhere.  How can I find it?

  This question was repeated several times on s.c.l so I'm refereing to a FAQ
with the name : "FAQ: How to find people's E-mail addresses" posted on
*.answers newsgroups. The archive name of this FAQ is finding-addresses.
A copy of it is on http://www.cica.fr:8080/SCL/finding-addresses
or ftp://www.cica.fr/SCL/finding-addresses.

You can have the mentionned FAQ, as this one from the rtfm.mit.edu where all
the FAQs are archived. (/pub/usenet)

*******************************************************************************
end of part 2/2

--
______________________________________________________________________________
Alaa DAKROUB                            | Diplomacy is the art of saying "nice
Institut EURECOM                        | doggy" until you can find a rock.
B.P 193                                 |          Tel : [phone]
06904 Sophia Antipolis Cedex            |          Fax : [phone]
FRANCE                                  |       E-mail : [e-mail]
------------------------------------------------------------------------------