America’s missed opportunity in Egypt

There’s no reason to believe that the uprising will bring radical Islamists to power – so why isn’t

Hosni Mubarak's days are numbered as the president of Egypt, and possibly as a living human being. The 80 million people of Egypt are not going anywhere; the struggle for democracy and fight for a better life goes on. After Mubarak is gone, the world will have to deal with the reaction of thousands of protesters who were injured, killed, arrested, tortured on the street while the leaders of the international community were issuing empty, meaningless statements and taking no action except to support this ailing regime in its fight against its own people.

The hundreds of thousands of Egyptians who have taken to the streets since 25 January are not political activists or full-time dissidents. They are also not the Islamists who have long been portrayed by the media as Egypt's largest opposition and the only real threat to the regime. It was thought that any change in Egypt would automatically bring to power radical Islamists whose masterplan is believed to be the application of sharia (Islamic law) and the destruction of Israel. This is why the US government has always given unconditional support to the authoritarian regime of Mubarak and his party.

The protesters who took to the streets to challenge the country's brutal security forces did not risk their lives to apply shariaa or wipe Israel off the map. I should also point out that the protesters also had no interest in stoning adulterers to death. Their demands were for a job with a decent income, an end to the 30-year-long emergency rule, safe roads and public transportation, fair elections and a police force whose role is to protect rather than intimidate them.

Despite an endless number of international human rights reports condemning Egypt and giving the country a very poor ranking in the various global freedom and transparency indices, Joe Biden, the US vice-president, unashamedly refused to describe Mubarak as a dictator and said he should not step down . President Barack Obama himself described the Egyptian dictator as a "friend of the US" and a "force of stability in the region".

The Obama administration, especially Hillary Clinton, keeps using the word "reform" instead of "change" when commenting on the situation in Egypt. What the Americans fail to understand is that Egyptians are willing now to sacrifice their lives for change and don't want reform; they simply want Mubarak to step down and they want his regime to remove itself. Law and order will not be restored until this happens.

The problem is that international and domestic media reports about Egyptian politics have always been coated with a great deal of cynicism. The people of Egypt have for far too long been denied basic democratic rights based on dangerous misconceptions promoted by the regime itself. First, that free and fair elections would lead to a sweeping victory of the Muslim Brotherhood and hence would lead to instability in the region and a new threat to Israel. And that the consequences of democracy in Egypt would also involve the "ethnic cleansing" of the country's Coptic Christian minority and the introduction of stoning and and other barbaric punishments.

But let's take a look at the role of the main "religio-political" groups in the 25 January protest and following protests. Many Salafist groups have denounced the uprising. The Muslim Brotherhood was until the last minute reluctant to participate in the protest movement. Even the Coptic Church urged its followers not to participate in Tuesday's protests.

Nonetheless, it was still the country's biggest protest since the 18 January 1977 upheaval – despite the absence of Egypt's main religious groups and institutes. During the protests, it is worth noting, no one chanted "Death to adulterers" or "Down with Israel". There were no Qurans or crosses on display – instead, protesters were peacefully chanting "Freedom, freedom" and waving the Egyptian flag.

For far too long, people inside and outside of Egypt have turned a blind eye to the regime's human rights violations due to their fear of the country's Islamists and, in particular, the Muslim Brotherhood.

The misconception that Islamists are waiting in line to seize power was based on the Brotherhood winning 88 seats (20 per cent) in the 2005 parliamentary elections. But many observers believe this number was carefully decided by the Mubarak regime itself to send a message to western superpowers about the supposed threat from Islamists – in order to resist the Bush administration's pressure to democratise the country further.

The number was big enough to scare everyone they wanted to scare, but still not big enough for the Brothers to drive any real change in Egyptian politics. Interestingly, the regime "allocated" no seats at all for the Muslim Brotherhood in the 2010 elections, by which time US pressure – under Obama – had reduced.

It's true that Egypt has seen growing conservatism and even extremism during the past three decades, in what has been described as a soft Islamic revolution. However, this growing trend has found a fertile ground to grow in the regime's oppressive environment and systematic policies of impoverishing its people, such as its determined refusal to enforce a fair minimum wage despite a court ruling to that effect.

It seems, however, that the wave of Islamophobia, or in this case "Islamistphobia", that hit the world after the September 11 attacks drove many to turn a blind eye to their ideals of freedom, liberty and human rights, including President Obama, who has always raised the banner of change and liberty but has been a great deal softer with the 82-year-old Egyptian despot than his predecessor.

If Washington continues to support "reform" rather than "change" in Egypt, it gives way to Islamists to present themselves as the only saviour to the Egyptian people, and risks having a confrontational, radical Islamist regime and a populace full of bitterness towards a nation, the United States, that refused to support the struggle for basic human rights, and chose instead to support a dictator who committed countless crimes against his own people.

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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad