Hunger for Concrete Destroys Mountains in Cyprus

A front-end loader moves material inside the open pit at Molycorp's Mountain Pass Rare Earth facility in Mountain Pass, California, on June 29, 2015. (Reuters)
A front-end loader moves material inside the open pit at Molycorp's Mountain Pass Rare Earth facility in Mountain Pass, California, on June 29, 2015. (Reuters)
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Hunger for Concrete Destroys Mountains in Cyprus

A front-end loader moves material inside the open pit at Molycorp's Mountain Pass Rare Earth facility in Mountain Pass, California, on June 29, 2015. (Reuters)
A front-end loader moves material inside the open pit at Molycorp's Mountain Pass Rare Earth facility in Mountain Pass, California, on June 29, 2015. (Reuters)

From Cyprus to New Zealand, Lebanon and beyond, environmentalists worry about the proliferation of quarries in a world ever greedier for concrete. Concrete consumption has tripled over the past 20 year.

Over 40 billion tons a year of sand and gravel are extracted around the world from mountains, rivers, coastlines and marine environments, the majority for construction. With the global population expected to grow by two billion by 2050, demand can only go up, according to the UN environment agency. The extraction process often comes with deforestation, air pollution and disruption of traditional human activities.

This is the case in Cyprus, near the hut where Jamal makes traditional "hellim" cheese, trucks come to collect rock, kicking up clouds of dust and frightening the animals.

On the quarried area of the mountain slope, vegetation has disappeared. A policeman asks the goat herder to stay back as an explosion triggers a huge cloud of smoke and part of the rock face collapses. On another mountain, Jamal was injured and lost animals to quarrying work.

Rocks "rained down on us," he recalled.

While he understands the "need for rock to build", he hopes the company running the site will help him find quieter pastures in the Turkish Republic of Northern Cyprus established in 1974, and on which live 355,000 people. This region walks the line between development and conservation.

Cenk Sarper, head of the Stone Quarries Union, said: "Today, the island is fed by tourism so we need hotels, guest houses, roads and airports. We don't have any other choice than to exploit the quarries."

He said the quarries operate in areas far from residential zones and respect all the adopted environmental standards. More than 12,000 tons of rock is extracted every day, or around 33 kilograms per capita. The world average is 18 kilograms, according to the UN.

Asking to remain anonymous, a contractor said that key actors "did not do everything possible to limit visual pollution." Some accuse companies from Turkey of being less vigilant than Turkish Cypriot ones.

The secretary general of the biologists' association in northern Cyprus, Hasan Sarpten, regrets that a large quarry was authorized far from a reserved area, in the west.

"They are not applying the best methods" environmentally, he said, criticizing the lack of regulation by Turkish Cypriot authorities.

These authorities declined to comment when contacted by AFP.

Environmentalists are equally worried in the internationally recognized Republic of Cyprus.

Environment expert Klitos Papastylianou said: "The growing extraction of raw materials for the construction industry is one of the main threats for protected areas."

Green Party MP Charalampos Theopemptou noted that "marinas and coast protection works require huge amounts of rocks."

An audit recommended increasing fines to discourage illegal quarrying. Calls for stricter controls resound around the world. In Lebanon, where illegal quarries have cleared entire mountains and hundreds of thousands of trees, activists are pushing back, despite death threats.



Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
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Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)

For years, Tunisians have been picking bright red peppers, combining them with garlic, vinegar and spices and turning them into a saucy spread called harissa. The condiment is a national staple and pastime, found in homes, restaurants and food stalls throughout the coastal North African nation.

Brick-red, spicy and tangy, it can be scooped up on bread drizzled with olive oil or dabbed onto plates of eggs, fish, stews or sandwiches. Harissa can be sprinkled atop merguez sausages, smeared on savory pastries called brik or sandwiches called fricassées, The Associated Press reported.
In Nabeul, the largest city in Tunisia’s harissa-producing Cap Bon region, local chef and harissa specialist Chahida Boufayed called it “essential to Tunisian cuisine.”
“Harissa is a love story,” she said at a festival held in honor of the chili paste sauce in the northeastern Tunisian city of Nabeul earlier this month. “I don’t make it for the money.”
Aficionados from across Tunisia and the world converged on the 43-year-old mother’s stand to try her recipe. Surrounded by strings of drying baklouti red peppers, she described how she grows her vegetables and blends them with spices to make harissa.
The region’s annual harissa festival has grown in the two-plus years since the United Nations cultural organization, UNESCO, recognized the sauce on a list of items of intangible cultural heritage, said Zouheir Belamin, the president of the association behind the event, a Nabeul-based preservation group. He said its growing prominence worldwide was attracting new tourists to Tunisia, specifically to Nabeul.
UNESCO in 2022 called harissa an integral part of domestic provisions and the daily culinary and food traditions of Tunisian society, adding it to a list of traditions and practices that mark intangible cultural heritage.
Already popular across North Africa as well as in France, the condiment is gaining popularity throughout the world from the United States to China.
Seen as sriracha’s North African cousin, harissa is typically prepared by women who sun-dry harvested red peppers and then deseed, wash and ground them. Its name comes from “haras” – the Arabic verb for “to crush” – because of the next stage in the process.
The finished peppers are combined it with a mixture of garlic cloves, vinegar, salt, olive oil and spices in a mortar and pestle to make a fragrant blend. Variants on display at Nabeul’s Jan. 3-5 festival used cumin, coriander and different spice blends or types of peppers, including smoked ones, to create pastes ranging in color from burgundy to crimson.
“Making harissa is an art. If you master it, you can create wonders,” Boufayed said.