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Quote by Fatima Mohammed

“You would think that honour has been reconciled to its lexical origins or bravery, glory and honesty. Yet, a special entry in the social glossary has reserved it exclusively to an organ that is safely nestled between a woman’s legs, and upon its compromise, which is a common male practice, hell and damnation befall the legs and their owner, never the invader.”

Quote by Fatima Mohammed

Book:Higher Heels, Bigger Dreams
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Higher Heels, Bigger Dreams

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Fatima Mohammed

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“It is the horrific crime that seems to be accepted among many Arab societies, conveniently coined ‘honour killing.’ This must be the most contradictory term I have ever come across for what is honourable about cold-blooded murder? Just like the heinous crime the term itself is gravely flawed.”

CultureFeminismWomen S RightsGender EqualityAysha TaryamHonor KillingFeministism
Book:The Opposite of Indifference: A Collection of Commentaries
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“In Turkey, better cooks than me do not waste the rind, instead soaking the strips in water laced with pickling lime, then boiling it in sugar syrup for melon-rind jam. Sometimes, confectioners candy the rind into glacé sweets. So intense is the sugariness of certain Turkish melons that vendors pitch them to customers by calling out, 'Sherbet, sherbet!' Some of Turkey's finest, most-prized, and largest, melons are found in Diyarbakir, the de facto capital of the country's Kurds, in the south-east. Dovecotes there, especially by the banks of the Tigris River, where vine fruits thrive in the alluvial soil, hint at the location of melon fields. Nitrate-rich guano (manure) from pigeons and doves is said to heat and enrich the ground, thus adding to the uncommon sweetness of the often tiger-striped melons. Camels once brought these weighty fruits from the field to the city. There is much to learn about Turkish melons.”

TurkishMelons
Book:Cold Kitchen: A Year of Culinary Travels
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“The scent, though, is its own feast. In the cutting and cubing of it, more of its hard-to-pin-down ambrosial smell is dispensed, rising up like fresh-cut grass melding with cool iris. Batting away the temptation to eat a few coral-red wedges over the sink, I indulge, instead, in the anticipation of pleasure, imagining how, when I finally get to it, the melon's singular watery crunchiness-- it is a cousin of the cucumber-- and its copious juiciness will be sorbet-like on the tongue, as fresh and awakening as a glass of soda.”

TasteScentTurkishMelons
Book:Cold Kitchen: A Year of Culinary Travels
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