Here is a question about this article: The Treaty of Versailles prevented Germany having AA weapons, and for example, the Krupps designers joined Bofors in Sweden. Some World War I guns were retained and some covert AA training started in the late 1920s. Germany introduced the 8.8 cm FlaK 18 in 1933, 36 and 37 models followed with various improvements but ballistic performance was unchanged. In the late 1930s the 10.5 cm FlaK 38 appeared soon followed by the 39, this was designed primarily for static sites but had a mobile mounting and the unit had 220v 24 kW generators. In 1938 design started on the 12.8 cm FlaK.
What is the answer to this question: When did the design begin for the 12.8 centimeter FlaK?
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So... 1938

Here is a question about this article: Due to a complete estrangement between the two as a result of campaigning, Truman and Eisenhower had minimal discussions about the transition of administrations. After selecting his budget director, Joseph M. Dodge, Eisenhower asked Herbert Brownell and Lucius Clay to make recommendations for his cabinet appointments. He accepted their recommendations without exception; they included John Foster Dulles and George M. Humphrey with whom he developed his closest relationships, and one woman, Oveta Culp Hobby. Eisenhower's cabinet, consisting of several corporate executives and one labor leader, was dubbed by one journalist, "Eight millionaires and a plumber." The cabinet was notable for its lack of personal friends, office seekers, or experienced government administrators. He also upgraded the role of the National Security Council in planning all phases of the Cold War.
What is the answer to this question: Along with George Humphrey, what cabinet official did Eisenhower have a close relationship with?
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So... John Foster Dulles

Here is a question about this article: Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic, and Ashkenazi styles of cooking, along with Moroccan Jewish, Iraqi Jewish, Ethiopian Jewish, Indian Jewish, Iranian Jewish and Yemeni Jewish influences. It incorporates many foods traditionally eaten in the Arab, Middle Eastern and Mediterranean cuisines, such as falafel, hummus, shakshouka, couscous, and za'atar, which have become common ingredients in Israeli cuisine. Schnitzel, pizza, hamburgers, French fries, rice and salad are also very common in Israel.[citation needed]
What is the answer to this question: What common ingredients are in Israeli cuisine?
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So...
falafel, hummus, shakshouka, couscous, and za'atar