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What we know about the Moscow concert hall attack claimed by ISIS in Russia
It was Friday evening in Moscow when gunmen burst into Crocus City Hall, an entertainment complex on the outskirts of Russia’s capital, where a rock concert by the group Picnic was about to take place. Video showed at least four people opening fire in the building’s foyer before entering the hall itself and continuing to shoot.
Russian authorities said the attackers then set fire to the hall using flammable liquid. Despite helicopters dropping water over the building, it took 10 hours to extinguish the flames.
The March 22 attack lasted about 20 minutes, and in that time, at least 137 people were killed and at least 60 others critically wounded, CBS News partner network BBC News reported. Here’s what we know:
Who carried out the Moscow attack?
The Islamic State of Iraq and Syria, ISIS, released a statement on Friday claiming responsibility for the attack. The terrorist group issued another statement the following day that cast the raid as part of ISIS’ ongoing war on countries it claims are fighting against Islam.
In a first for ISIS, the statement released by the group’s media propaganda operation attributed the attack to its Russia branch, which it had never identified as such. Previous attacks had been attributed to ISIS in the Caucasus, referring to a broader region that encompasses part of southern Russia, but also some other nations such as Armenia, Azerbaijan and Georgia.
Sergei Vedyashkin/AP
A U.S. intelligence official told CBS News that American agencies had intelligence confirming ISIS was responsible, and said the U.S. had no reason to doubt the claims made by the group.
About 14 hours after reports of shooting began, Russia’s Federal Security Service said 11 suspects had been arrested, four of whom it accused of being directly involved in the attack.
On March 24, four suspects between the ages of 19 and 32 — identified as Dalerdzhon Mirzoyev, Saidakrami Murodali Rachabalizoda, Shamsidin Fariduni and Muhammadsobir Fayzov — appeared in a Russian court showing signs of severe beatings. They were charged with acts of terrorism. Russia’s state news agency said the four men were from Tajikistan.
There has been suspicion, despite the group’s own claim that a domestic Russian branch of ISIS carried out the attack, that its Afghanistan division, ISIS-Khorasan or ISIS-K, was behind the carnage. That suspicion came largely due to warnings issued by the U.S. in the weeks ahead of the attack, and Russian officials claiming to have thwarted other operations planned by ISIS-K in Russia even more recently.
U.S. officials have not said which branch of ISIS they believe carried out the attack, but they have strongly refuted claims from Russian President Vladimir Putin that there may have been some involvement by Ukraine, a neighboring country that Russia invaded more than two years ago, sparking a full-scale, ongoing war.
Ukraine has also denied any involvement in the attack.
In addition to the previously unheard of Russia branch being named as the perpetrators, the Moscow attack also appeared to deviate from most ISIS assaults in that the terrorists fled the scene. Most violent attacks carried out by the group see their operatives fight arriving law enforcement personnel to the death, rather than being captured or fleeing.
What did the U.S. warn about in Russia?
The assault in Moscow came two weeks after the U.S. warned of a potential attack targeting large gatherings in the Russian capital. The U.S. Embassy in Moscow had publicly advised Americans to stay away from events, including concert venues, because of the potential for a terrorist attack.
The U.S. provided intelligence to Russia regarding the potential for an attack under the American intelligence community’s “Duty to Warn” requirement.
“In early March, the U.S. government shared information with Russia about a planned terrorist attack in Moscow,” National Security Council spokesperson Adrienne Watson said in a statement. “We also issued a public advisory to Americans in Russia on March 7. ISIS bears sole responsibility for this attack. There was no Ukrainian involvement whatsoever.”
Last week, Putin dismissed the warnings, saying “recent provocative statements by a number of official Western structures about the possibility of terrorist attacks in Russia… resembles outright blackmail and an intention to intimidate and destabilize our society.”
“ISIS bears sole responsibility for this attack,” U.S. National Security Council spokeswoman Adrienne Watson said in a statement. “There was no Ukrainian involvement whatsoever.”
CBS News’ Khaled Wassef and Tucker Reals contributed to this report.
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The editors and writers of Food & Wine Magazine offer “Sunday Morning” viewers this tempting Thanksgiving treat.
Food & Wine
These tender and delicious pecan pie bars, from pastry chef Sarah Jordan, have an effortless press-in shortbread crust and a simple, custard-like filling packed with pecans. Unlike their pie counterpart, the bars’ filling-to-crust ratio is fairly even, which helps to balance the sweetness of the corn syrup and dark brown sugar. Pecan pie bars are a great option when you have a lot of guests, whether it’s for Thanksgiving or any other fall or winter festivities: Cut them into finger food–sized squares as part of a larger dessert spread or cookie table, or size them more generously for a main-event dessert. They also make a great take-home gift.
Julia Hartbeck, Food & Wine
Pecan Pie Bars
By Sarah Jordan
Active Time: 40 mins.
Total Time: 1 hr., 45 mins.
Yield: 1 (9- x 13-inch) pan
Ingredients:
4 tablespoons unsalted butter
1 cup light corn syrup
1 cup dark brown sugar
5 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons kosher salt
2 cups pecan halves
Baked press-in crust
Instructions:
Gather the ingredients.
Preheat the oven to 350°F. In a medium saucepan, melt the unsalted butter over moderate heat. Remove the saucepan from the heat and whisk in the light corn syrup and dark brown sugar, then whisk in the eggs until thoroughly blended.
Whisk in the vanilla extract and salt; stir in the pecans halves until combined.
Pour the pecan filling into the prebaked crust and bake for about 35 minutes, until the filling is set. Transfer the pan to a rack and let cool completely. Cut into bars and serve.
Originally published in Food & Wine magazine November 2013.
Notes
The largest pecans, called “mammoth” (approximately 200 to 250 halves per pound), make for the most striking presentation. Look for them in specialty food shops. If you’d like to amplify the nutty flavor of the pecans, you can lightly toast them before stirring them into the filling (but be sure to let them cool first).
While you can enjoy these pecan pie bars plain, just as they are, a scoop of vanilla ice cream or a generous dollop of bourbon-tinged whipped cream wouldn’t hurt.
FAQs
Is there a difference between light corn syrup and dark corn syrup?
The two main types of corn syrup differ in both appearance and flavor. Light corn syrup, called for in these pecan pie bars, is typically just corn syrup with some added salt and vanilla flavoring. It will look basically clear. Dark corn syrup, on the other hand, has the addition of “refiner’s syrup,” also sometimes called “golden syrup” or “light treacle,” a byproduct of sugar production that’s somewhat similar to molasses, but more delicate. Dark corn syrup has a deeper, more caramel flavor, and is also darker in color.
How do you prevent the bottom crust from getting soggy?
Prebaking your pie dough fully (“blind baking”) or partially (“par-baking”) before adding the filling is a tried-and-true insurance against soggy pie bottoms, reinforcing the crust to withstand the liquids from custards, syrups, or juicy fruits. These easy pecan pie bars use Jordan’s baked press-in crust, which provides a flaky and tender result with zero rolling involved. Make sure to press the dough into the pan in an even layer for a consistent bake, and feel free to use a layer of plastic wrap when pressing to keep your fingers clean.
Make ahead
The pecan pie bars are a great make-ahead Thanksgiving dessert — they can be refrigerated overnight and served chilled or at room temperature.
For more info:
Check out the “Sunday Morning” 2024 “Food Issue” recipe index
The Old Fashioned, a popular whiskey cocktail, dates back to the early 1800s. The drink’s ingredients changed over the years, but it earned its name when patrons requested it “the old-fashioned way.”
Country superstar Dierks Bentley and Josh Ellis offer “Sunday Morning” viewers their version of the classic favorite. Their recipe calls for Bentley’s Row 94 Kentucky bourbon, and Ellis’ Withco Old Fashioned Mix.
Dierks Bentley’s Old Fashioned
Ingredients:
0.5 oz. Withco Old Fashioned Mix
2 oz. Row 94 Whiskey
Garnish with cinnamon stick, rosemary and orange rind
CBS News
Check out the “Sunday Morning” 2024 “Food Issue” recipe index