Food and Health Room

[Anthea]

Italian Army donates medical equipment

ERBIL (Kurdistan24) – In a collaborative gesture aimed at enhancing healthcare services in Erbil, the Italian National Army, as part of the international coalition training Peshmerga forces, donated essential medical equipment to the Raparin Teaching Hospital for Children

The donation ceremony took place on Sunday, attended by prominent local leaders, including Erbil Governor Omed Khoshnaw, Col. Ciro Forte, Commander of the IT-NCC Land contingent, and Dilovan Mohammed, Erbil’s Director General of Health.

The Italian contingent provided the hospital with much-needed medical supplies, including a DC shock machine, six infusion pumps, 85 bed mattresses, and additional equipment. These resources are expected to significantly improve the hospital's capacity to care for pediatric patients in the region.

Governor Khoshnaw expressed his gratitude to Col. Forte and the Italian forces for their support, emphasizing that these contributions would strengthen the healthcare system in Erbil. “This assistance will help us extend vital health services to more citizens in our city,” he said.

The donation aligns with ongoing efforts by the Kurdistan Regional Government (KRG)’s ninth cabinet to improve healthcare infrastructure across the region. Raparin Teaching Hospital, one of Erbil's key healthcare institutions for children, is currently undergoing renovations to further enhance its facilities and better serve the growing population.

This partnership with the Italian National Army reflects a broader commitment by the international coalition to support not only the military training of Peshmerga forces but also the wellbeing of civilians, underscoring the importance of health and security in the Kurdistan Region.

https://www.kurdistan24.net/en/story/81 ... r-children

[Anthea]

Festival promotes Amedi’s renowned tahini

AMEDI, Kurdistan Region - The town of Amedi in Duhok province is famous for its tahini, which is the showcase of an annual festival now in its second edition

Tahini factory owner Ibrahim Hassan was well prepared for the two-day event that kicked off on Thursday. His sesame seed grinder worked around the clock, powered by hydroelectricity, to produce nearly 1,000 kilos of the delicious paste.

“We grind around 60 tons of our sesame a year, in addition to 15-20 tons from other people,” said Hassan.

Amedi has 34 grinders partially powered by hydroelectricity, turning sesame seeds into delicious tahini.

Last year, nearly 600 tons of tahini were produced in the town, with 65 tons exported to the Netherlands and 25 tons to the United States, according to Hakar Hamid, head of Amedi agriculture directorate

“Eight hundred and fifty dunams of land was used for sesame in Amedi, producing nearly 240 tons of sesame,” said Hamid.

The festival, which attracts people from across the Kurdistan Region, is growing. Last year, there were 40 tents. This year, the number increased to 60.

https://www.rudaw.net/english/kurdistan/151120241

[Anthea]

Akre pomegranate molasses

AKRE, Kurdistan Region - Farmers in the Akre district of Duhok province follow the traditional method to make high-quality pomegranate molasses

Every fall, the families of Gundik village collectively harvest their pomegranates, selling some of the fruit and using the rest to make molasses.

Collective work is part of the traditional process, using skills learned after decades of farming. They do not use any machinery.

The first step is removing the seeds

“It is better to remove the seeds using a stick to speed up the process. We do it collectively so that the work is done swiftly. We help our parents. We sell the good pomegranates untouched while making molasses from the rest,” said villager Bayan Mohammed.

The extracted juice is strained before being boiled. The natural sourness of the pomegranates enhances the quality of the molasses.

“We all work together to make molasses from morning to late afternoon. We have to monitor the process to make sure it is thick and the foam is skimmed off. We should also keep the fire burning so that it does not negatively change the taste. Sometimes we have to lower the heat so that it does not boil over,” said villager Amina Mohammed.

Customers prefer molasses that is thick

“We sell a kilo of thick molasses for seven to eight thousand dinars. No one buys the light one,” said farmer Mohammed Salih.

https://www.rudaw.net/english/kurdistan/15112024

[Anthea]

Soran family turn home into pacha restaurant

SORAN, Kurdistan Region - A married couple in Soran’s Galala subdistrict have turned their home into a restaurant serving only pacha (sarupe in Kurdish)

Pacha is considered a winter dish but it is still served year-round in many restaurants.

It is usually a meal eaten on special occasions.

“My wife and I discussed establishing [a restaurant] with Kurdish folkloric cuisine, which was sarupe. When I started people weren’t very familiar with the dish, but believe me there are people who have learned [to enjoy] sarupe with us," Kamil Ibrahim, owner of the restaurant, told Rudaw.

Preparing the dish is not easy and is very time-consuming.

Namam Salih prepares the food.

She said it takes the couple nearly 13 hours to clean the meat and cook the dish.

"We are open two days a week but my spouse and I are busy preparing [the food] for four days," she added.

Their restaurant has made a name for itself and sarupe connoisseurs come from other cities as well to try the dish.

Abduljabbar Mohammed is one of their customers.

"I love sarupe but not frequently. If I eat it once or twice a year on occasion it is okay. Surely since it is from here, it must have a unique flavor," he said.

Some customers also bring their own pots to take Sarupe back home.

https://www.rudaw.net/english/kurdistan/291220241

[Anthea]

Sarupe: Taste of Kurdish heritage

Sarupe, a beloved dish in Kurdish culture, holds a special place in the culinary heritage of Kurdistan. Made from sheep’s head and feet, this traditional delicacy is especially popular during cold winter months, offering warmth and nourishment

The roots of Sarupe trace back to ancient times when Kurdish communities embraced a no-waste approach to cooking, utilizing every part of the animal. Over centuries, they perfected this dish, which varies slightly across the regions of Kurdistan but remains universally cherished.

The preparation involves thoroughly cleaning the head and feet, then boiling them for several hours until the meat becomes tender. Chickpeas are added and cooked until soft, followed by rice and a blend of spices like cinnamon, ginger, and black pepper. Fried onions are often added as a finishing touch to enhance the flavor.

Sarupe is not only a hearty meal but also a nutritional powerhouse. It is rich in protein, collagen, Vitamin B12, iron, and calcium, supporting bone strength and joint health

More than just food, Sarupe carries significant cultural value. It is a centerpiece at social gatherings, where families and friends come together to enjoy its comforting flavors. Despite the influence of modern dining trends, Sarupe continues to hold its place on Kurdish tables, preserving its legacy as a vital part of Kurdish cultural identity.

This cherished dish stands as a testament to the resourcefulness and culinary artistry of the Kurdish people, a symbol of tradition that endures through generations.

https://kurdishglobe.krd/sarupe-the-sou ... -heritage/

[Anthea]

Treatment flips cancer cells

Working with a line of colon cancer cells, Korean researchers figured out a way to throw a few genetic switches to cause the cells to revert back to a healthy state. The technique could have major implications in the way we approach cancer treatment

Most current cancer research and treatment involves finding ways to kill the rogue cells in our body to bring the disease under control. And there have been impressive strides made in this realm of investigation.

In traditional treatments though, most of the time, side effects arise because the body winds up losing cellular material and often, healthy cells and tissue die along with the damaged cancer cells. The collateral damage has typically been deemed worth it though, because when a treatment works, the cancer is destroyed and the patient lives.

Now though, researchers at the Korea Advanced Institute of Science and Technology (KAIST) have developed a different approach to combating the cells that cause cancer.

By using a digital model of the gene network of normal cell development, they found several molecules known as "master regulators" that are involved in the differentiation process of the cells lining the intestinal walls. These regulators are known as MYB, HDAC2, and FOXA2 and when they were suppressed in colon cancer cells, the cells switched back to a normal-like state, removing the cancer threat without destroying any cellular material.

The tests were carried out digitally, through molecular experiments, and in mice

"The fact that cancer cells can be converted back to normal cells is an astonishing phenomenon," said KAIS professor Kwang-Hyun Cho, who led the research. "This study proves that such reversion can be systematically induced."

In addition to learning how to work with cancerous colon cells, the researchers also used their digital modeling program to discover four master regulators in the hippocampus region of mouse brains. Two of them were responsible for overexpression in the cellular differentiation process, while one was responsible for inhibition. The finding could be used to study and potentially reverse the spread of brain cancer, while the digital modeling tool could become a way to fight other cancers throughout the body.

"This research introduces the novel concept of reversible cancer therapy by reverting cancer cells to normal cells," concluded Cho. "It also develops foundational technology for identifying targets for cancer reversion through the systematic analysis of normal cell differentiation trajectories."

The research has been published in the journal Advanced Science.

https://newatlas.com/cancer/cancer-cell ... wtab-en-gb

[Anthea]

Kurdish Doctor Performs First

Robotic Kidney Transplant in US

Dr. Gazi Zebari, a Kurdish doctor originally from the Kurdistan Region and now residing in the United States, has successfully performed the first robotic-assisted living donor kidney transplant in North Louisiana

The procedure took place at Willis-Knighton North Medical Center in Shreveport, where Dr. Zebari and his team utilized the advanced Da Vinci XI robotic surgical system.

The surgery was completed successfully, marking a significant milestone in the region’s medical advancements.

According to the medical team, the robotic-assisted surgery offers several key benefits, including reduced pain, faster recovery, and a lower risk of wound infections.

“This new technology provides a second chance to patients who were previously deemed ineligible for kidney transplants due to being overweight or obese,” Dr. Zebari explained.

He emphasized, “This breakthrough will significantly enhance the quality of care for kidney transplant patients.”

Dr. Zebari has an impressive academic background, having graduated from the University of Tennessee and completed a fellowship at Johns Hopkins University.

Currently, he serves as an organ transplant surgeon at the Willis-Knighton Regional Transplant Center, where he takes pride in his contributions to both the Kurdish and international communities

https://www.basnews.com/en/babat/866588