The Israelis and Mahalniks stood at rigid attention as the Legionnaires slow-marched past the reviewing stand. Unlike the 116-step-perminute pace of other French units, the Foreign Legion has an 88-stepper-minute marching speed which the Legionnaires fondly refer to as the “crawl.” The reason for the slow march and its origins are argued. There may be some truth to the popular belief that the slow pace might have been due to a need to preserve energy and fluids during long marches under the hot dry Algerian sun. Officially, the slow pace began in 1945, but it also reflected the slow marching pace of the Ancien Régime, and was reintroduced as a return to traditional roots.
The men marching to the Legion’s Le Boudin that day were reduced in number and diversity in comparison to the makeup of the Legion prior to 1962. After the independence of Algeria and the shame the Legion felt for those Legionnaires and many other units who sided against France—the Armée d’Afrique: Zouaves, Tirailleurs, Méharistes, Harkis, Goums, Chasseurs d’Afrique, and most of the Spahi regiments—which were disbanded; the Foreign Legion was severely reduced in numbers and diversity but not completely disbanded. The recruitment requirements were intensified, and many postings were eliminated. The changed Legion rightfully maintained its reputation as an elite unit ready to engage in serious fighting, but the recruitment practices tended to remove the concept that the Legion was a place for disgraced or wronged men looking to leave behind their old lives and start new ones. There were holdovers from the old ways like the Gebirgsjägers who still occupied something of a romanticized place in the hearts of the Legionnaires and their admirers.
The new Legion intensified the general concept that the units were ready for rapid deployment to the hot spots of the world. This was particularly true for the état-major tactique stationed in the lonely outpost of Sidi-bel-Abbès. The Legion also intensified the basic adherence to the motto of Legio Patria Nostra by codifying the core activities and loyalties designed to preserve French interests everywhere in the world. In addition, the concept of adoption of the Foreign Legion as a new fatherland and military career was based on careful vetting and training to amplify the professionalism of the unit which–for all of its diversity–was unified in purpose and performance. The Legion did not require repudiation by the Legionnaire of his original nationality, but rather, respected the original fatherland loyalties of the Legionnaires and worked to steer the men to a pride of self, their origins, and their comrades in the Legion. They were free to preserve their nationalities. All of the changes enhanced the value and performance of the Legion and made the Legionnaires proud of their service. For the Gebirgsjägers, it was home, country, fatherland, and family all rolled into one package of esprit de corps.
After the parade, the entire garrison and its Israeli guests gathered for a sumptuous lunch in the post pavilion. The usual fare for Legionnaires was actually quite good: things like rabbit, haricots verts, green salad, fresh baked bread and strawberry crepes, often canned pate, potted mushrooms, preserved pears, and a flavor-locked package of Gruyere cheese. Each French ration box contained small bottles of red and white wine and a fortifying shot-bottle of cognac.
However, on this occasion, the EMT base caporal chefs and servers outdid themselves. Algerian servers dressed in crisp white shirts and trousers, black boots, and red, white, and blue sashes swept through the crowd serving champagne, an assortment of beer for those of less French taste, and large platters of the multiple regions of Algerian food. The rich and exotic foods included: Kabylie—the Algiers couscous—a large range of Mediterranean fruits—including tropical ones—and vegetables, lamb, and Mediterranean seafood. Special dishes included: kesra, a traditional Amazigh flatbread, merguez, a spicy lamb sausage from the Atlas Mountains, shakshouka, karantita, marqa bel a’assel— a speciality from Tlemcen—and the chakhchoukha from Chaoui. The food was spicy and required ample supplies of bottled water and libations. The spices featured multiple different dried red chilies, caraway, ras el hanout, black pepper, cumin, nutmeg, coriander, fennel, ginger, mace, and star anise. The chefs cooked with tagines and clay vessels, handmade in Algeria. There were a wide variety of Algerian salads with clear influence by the French and the Turks such as beetroot and anchovies, and a Algerian recipes for dishes of Spanish origin such as Gaspacho Oranais, an Algerian version of a Manchego [Spanish Castillian] cheese dishes, pisto [vegetable stew with tomato sauce], washed down with the sweet white wine of La Mancha and the strong red wine from Valdepeñas. The Algerians made no complaint about the consumption of alcohol and were inclined to take a nip or two themselves despite their Muslim religion. However, liberalism did not extend to the consumption of pork which was expressly prohibited in the Sharia law. The Israeli and other Jews among the Mahalniks appreciated not having even to see pork being consumed.
The rest of the afternoon was spent in siesta and dips in the regimental pools. Part of that period was occupied for Lev and Moises Silverman to meet with a local indigenous Jewish tailor, a member of the sayanim. Jacob ben Amsallem was a throwback to the Jews of sixty years previously in his Jewish culture and dress and his fierce loyalty to France. He wore a scarlet ṭarbush [oblong turban with silken tassel], a bright copper-colored ṣadriyyah [vest with large sleeves], and sarwal trousers [pantaloons] fastened by an orange ḥizam [girdle], all covered by a multicolored burnoose [mantle], and a large red, white, and blue silk handkerchief, the tassels of which hung down to his feet. He wore new soft black leather shoes which were shaped to fit either foot. Jacob confirmed that three older Legionnaire officers were fairly new to the first regiment and did not associate much with the other officers. Although they usually spoke French, the three men sometimes spoke German to the Legionnaires from German-speaking countries, including southern Chile.
Thus nourished and refreshed, the men of the Legion and the Israeli guests gathered on huge mats for the Krav Maga tournament for which they had all gathered. This contest was inspired by a highly successful previous gathering held on April 30—Camarone Day—one of the Legion’s most important anniversary celebrations. At that time, the Legionnaires were new to the extremely effective Israeli martial art form and were chagrined and impressed at how easily the smaller Israelis defeated the larger Foreign Legion fighters who took a great deal of pride in their ability to fight mano-a-mano. The French were far better prepared for today’s contest, having trained every day since that time in order to make a better showing. Antoine Duvalier—now known as Col. Antoine Toussaint—was the oldest man and most senior officer to be listed as a contestant.
The tournament had a few rules designed to avoid maiming injury and allowed for “tapping-out” as a submission before real damage would occur. Unlike advanced IDF training, protective gear was used in all matches; so, the opponents could make real attacks without resulting in the real injury that Krav Maga was developed to inflict. Serge and Hugues lasted three matches before finally submitting, which was three matches better than their previous showing in April. Antoine met Lev Mizrahi in the quarterfinals. Antoine only knew Lev by his reputation as a Master of Krav Maga and his success as a competition fighter. Lev, however, was the leader of the Mossad kidon [assassination] squad and was privy to all information pertaining to the Project Save the Generals. His recognition of Antoine for who he really was came as a complicated series of serendipitous events.
After the Mossad failed to make a capture or prevent an escape from Puerto Montt, Chile, no new information had turned up, and—for all intents and purposes—the murderers of the senior generals in multiple countries had vanished without even a hint as to how or where. By April 1964, the active search was placed on hold. None of the law enforcement agencies around the world who had an interest in the Project Save the Generals had the slightest inkling that the murderers might be hiding relatively in plain sight by resuming a military career. Israel had been in regular contact with the Foreign Legion for several years, and the two entities had traded valuable and mutually beneficial information. For the Israelis, th
ey were able to copy everything useful they could glean from the Legion’s recruiting, training, and how to maintain a multinational, highly diverse military force separate from regular French army units. With a worldwide Jewish support for Israel, there were many men and women who wished to aid the IDF but to retain their own national identity and citizenship. What worked well for the French worked well for Israel. The Mossad recognized from the beginning the intelligence-gathering potential of the multiethnic, multinational force loyal to Israel and did all it could to foster good relations.
For its part, especially after 1962, having the plucky and militarily successful little country flatter the Legion by emulation was a morale booster and gave the Legionnaires an opportunity to train with and to learn from the IDF and Mossad. They learned in April 1964 of an area where they were deficient, and they bonded with the Israelis to correct that deficiency. As a result of their humiliation in the first Krav Maga competition, they enlisted the help of Israeli instructors and began to drill Legionnaires in the IDF model—an intensive three-month, six-days-a-week, twelve-hours-a-day regimen of training. In order to enter an Israeli governmental security unit, a candidate spends six hours a day honing shooting skills and six hours of full contact Krav Maga sparring. The IDF Krav Maga instructor course is five weeks in duration above and beyond the “basic” course, and an increasing number of Legionnaires were becoming proficient enough to reach the formal rank of Expert. No one yet had achieved a full level-five expert rank, and no one was even being considered for the rank of Master.
Lev Mizrahi was a Master and one of the elite instructors. He practiced what he preached and competed regularly in full contact, no-pads, sparring with the best of the best in Israel and around the world. He had never been beaten by anyone outside the corps of top instructors in the Mossad. Antoine Toussaint was presumed to be no exception.
Antoine was fifteen years older than Lev, forty years less experienced in Krav Maga; and his body was tired after the abuse he had suffered during his military career and beyond. The match lasted twenty-five minutes, which was a good showing against Lev Mizrahi. Lev was the epitome of a self-defender—able to perform within the Krav Maga principle of retzev [Hebrew for “continuous motion”] with the aim of neutralizing his enemies by any means necessary and without suffering injury himself. Despite having been fully active in training, Antoine’s experience was no match for Lev’s. The stepping side kicks, horizontal elbow strikes, uppercut elbow strikes and fist punches, hammer fists, hook punches, outside and inside chops, and several hip and leg throws and trips came too fast and furiously and with too much sustained intensity for the old soldier to cope with. He was finally finished with a trick. Lev was one move ahead of Antoine. He tried an armbar which led Antoine to make a mistake by turning onto his abdomen to protect his arm. This gave Lev the opening to put the older and tireder man into a rear naked Brazilian jiu-jitsu choke—the mata leão [Portuguese—lion killer]. The choke, also known as the hadaka jime in judo, is designed to cut off blood supply to the head resulting in rapid onset of unconsciousness. Antoine was aware that his consciousness was rapidly deteriorating, and he would soon be helpless; so, he admitted defeat and tapped out. When Antoine fully regained his senses, Lev helped him to his feet and shook his hand.
“You did well, my friend. You outlasted any of my other opponents. Don’t be discouraged. I have been at this for forty years. Keep working and we will meet again next year.”
Antoine gave the Israeli Master a grudging smile and a casual salute.
“I saw the other two men who seem to be older than the rest of the officers. I would like to meet them. Maybe we could all get a drink after the matches finish tonight—in the spirit of good sportsmanship and among comrades-in-arms.”
Antoine should have been suspicious at the request, but he was only flattered that this world’s champion wanted to meet him and the rest of the Gebirgsjägers. He thought nothing more of it, and Serge and Hugues were equally ready to find camaraderie with the Israeli experts.
The entire Israeli contingent, including the Mahalniks, were already in the EMT bar when the Gebirgsjägers entered. Lev introduced all of the Israeli team—which included his Project Save the Generals undercover officers: Moises, Eban, Micah, Eliot, Enos, Gavriel, Ezra, Haggai, Yachin, Enos, Manny, and Aaron. Antoine formally introduced Serge and Hugues—at least their aliases—and the newly acquired friends enjoyed an evening of drinking—the Israelis, a little too much local Carignan wine and strong domestic Groupe Castel whiskey—and the Legionnaires, considerably too much absinthe—la fée verte [the green fairy]—a worldwide illegal, anise-flavored high alcohol spirit derived from botanicals, including grand wormwood, green anise, sweet fennel, and other differing medicinal and culinary herbs depending on the producer. Absinthe usually has a natural green color, hence the popular name.
Recipes for Algerian Food
Kabylie—[Couscous Algérien]—Serves 8
Ingredients
-2 lg. chopped onions, 1 tsp turmeric, ½ tsp cayenne pepper, 1 cp vegetable stock, 1 tbsp cinnamon, 3 tsps black pepper, 1 tsp salt, 10 tbsps tomato puree, 7 whole cloves, 6 med. cloves, 6 med. zucchini, 8 small yellow squash, 1½ large carrots, 8 med. unpeeled yellow potatoes, 2 lg red bell peppers, 1 15 oz. can garbanzo beans. 2 cps dried currents, 2 pkgs couscous.
Preparation
-Saute onion in vegetable stock over med. low heat until translucent. Add all spices and cook for a few more mins., stirring as needed. Add tomato paste, stir and simmer 2 mins.
-Cut vegetables in large chunks and add all—except beans—and a dash of cinnamon; add water to cover. Bring to a low boil, reduce heat and simmer, covered~1 hour. Alternatively, may cook slowly for 2–3 hours.
-Add drained garbanzo beans~ about 5 mins. before taking vegetables off heat.
-Put couscous and currents in a bowl. Pour boiling water over couscous and wait~5 mins.[~1½-1 ratio water or vegetable stew water to couscous], then fluff lightly with fork. Alternatively, add cooked whole shrimp and/or sea scallops sautéed in Fresca soda pop, and/or grilled white fish and/or salmon to the stew. Serve the stew over the couscous. Another alternative is to add cold diced fresh tomatoes to the entire mix just before serving.
Merguez [Spicy Lamb Sausage from the Atlas Mountains]—Serves 8
Ingredients
-Red spicey Merguez link lamb sausages—4 per person, 2–4 tbsps EVOO [preferably crushed fresh young olives to extract oil, uncooked], but extra virgin olive oil will suffice. It loses some nutritional value when cooked.
Preparation
-Prick holes in sausages with a sharp instrument. Lightly rub EVOO onto each or pour extra virgin olive oil into grill pan.
-In a cast iron grill pan, cook the Merguez sausages until they begin to take on color. Do not overcook [dries sausages out]. Remove from the heat and keep warm in a 200° F oven. Do not use gas grill because it imparts an odor and taste to the sausages. Alternatively, cut sausages into 1 in. sections, or mash with a spoon. Serve over couscous.
Chakhchoukha—Serves 8
General note: The marqa or stew is made with diced lamb cooked with spices [dried red chilies, caraway, ras el hanout, black pepper, cumin], tomatoes, chopped onions, chick peas, potatoes, zucchini, carrots.
The rougag or khobz [flat bread] is made with fine semolina and, after baking, is torn by hand into small pieces. When eating in individual plates, about two handfuls are put in the plate and then the sauce or stew is poured on top.
Ingredients for khobz
-500 g fine semolina, 500 g white or half and half white and whole grain flour, 1 tsp salt, water
Ingredients for the Marga (sauce)
-8 lamb chops or 8 skinless chicken pcs, on bone but skin and fat free, 1 lg onion, 3 garlic cloves, 2 med. carrots, 2 med. zucchini, 2 lg potatoes, ¼ swede (another of the turnip family) or ¼ turnip, 1 peeled chopped parsnip, 1 cp drained chickpeas, 2 tsps ras el hanout spice mix, salt, pepper, 1 pinch dried mint, 1 tbsp sunflower or
vegetable oil, 1 cp tomato puree with added liquid, 1½ l. water, 1 lg chopped green chili.
Preparation
khobz
Roll out dough on a floured smooth surface, grease cookie sheet, transfer flat bread dough to sheet, and bake at 350° F for ~30 mins. until crisp and browning.
Marga
Cut meat into 1–2 in. cubes or cook whole. Saute in spiced extra virgin olive oil until done through.
Mix all other ingredients of the sauce into a pot and boil until soft but not mushy. May be better to cook different vegetables separately since they differ in cook times. Cook couscous (or brown rice may be used as a second-rate substitute). Place hot couscous on a plate. Mix meat in or pour sauce over meat on the couscous.
To Serve
Serve with mint tea and assorted fresh fruits. Break pieces of bread and scoop up the Marga with the bread. Algerians and people who know eat this dish with their fingers. It is considered gauche to use utensils.
CHAPTER SEVENTY-FOUR
EMT [État-major tactique, Tactical Command Post], La Légion Étrangère, Sidi-bel-Abbès, Algeria, December 29, 1964, late evening
Prior to going to the EMT bar to socialize with the Legionnaires—the suspected murderers of the generals—Lev and Moises cautioned their men to avoid consuming more than just a little social alcohol; so, they would have their wits about them at all times. Moises told them to let the Nazis get drunk and talkative. They would be good listeners. Lev paid their waiter a double tip to water down the Israeli contingent’s drinks and to make the Legionnaire’s drinks extra concentrated. Nonetheless, they did not learn much from the mildly inebriated Legionnaires. After the social meeting, Lev and Moises retired to their rooms and made a call to the Institute.
A measure of the importance attached to the transmission was that “C” himself answered the encrypted call.
The Charlemagne Murders Page 61