user: From the passage, list the most influential works of Rumi. Separate them with a comma.

assistant: <think>
Rumi's poetry is often divided into various categories: the quatrains (rubayāt) and odes (ghazal) of the Divan, the six books of the Masnavi. The prose works are divided into The Discourses, The Letters, and the Seven Sermons.

Poetic works

Maṭnawīye Ma'nawī, Mevlâna Museum, Konya, Turkey
Rumi's best-known work is the Maṭnawīye Ma'nawī (Spiritual Couplets; مثنوی معنوی). The six-volume poem holds a distinguished place within the rich tradition of Persian Sufi literature, and has been commonly called "the Quran in Persian". Many commentators have regarded it as the greatest mystical poem in world literature. It contains approximately 27,000 lines, each consisting of a couplet with an internal rhyme. While the mathnawi genre of poetry may use a variety of different metres, after Rumi composed his poem, the metre he used became the mathnawi metre par excellence. The first recorded use of this metre for a mathnawi poem took place at the Nizari Ismaili fortress of Girdkuh between 1131–1139. It likely set the stage for later poetry in this style by mystics such as Attar and Rumi.
Rumi's other major work is the Dīwān-e Kabīr (Great Work) or Dīwān-e Shams-e Tabrīzī (The Works of Shams of Tabriz; دیوان شمس تبریزی), named in honour of Rumi's master Shams. Besides approximately 35000 Persian couplets and 2000 Persian quatrains, the Divan contains 90 Ghazals and 19 quatrains in Arabic, a couple of dozen or so couplets in Turkish (mainly macaronic poems of mixed Persian and Turkish) and 14 couplets in Greek (all of them in three macaronic poems of Greek-Persian).
Prose works
Fihi Ma Fihi (In It What's in It, Persian: فیه ما فیه) provides a record of seventy-one talks and lectures given by Rumi on various occasions to his disciples. It was compiled from the notes of his various disciples, so Rumi did not author the work directly. An English translation from the Persian was first published by A.J. Arberry as Discourses of Rumi (New York: Samuel Weiser, 1972), and a translation of the second book by Wheeler Thackston, Sign of the Unseen (Putney, VT: Threshold Books, 1994). The style of the Fihi ma fihi is colloquial and meant for middle-class men and women, and lack the sophisticated wordplay.
Majāles-e Sab'a (Seven Sessions, Persian: مجالس سبعه) contains seven Persian sermons (as the name implies) or lectures given in seven different assemblies. The sermons themselves give a commentary on the deeper meaning of Qur'an and Hadith. The sermons also include quotations from poems of Sana'i, 'Attar, and other poets, including Rumi himself. As Aflakī relates, after Shams-e Tabrīzī, Rumi gave sermons at the request of notables, especially Salāh al-Dīn Zarkūb. The style of Persian is rather simple, but quotation of Arabic and knowledge of history and the Hadith show Rumi's knowledge in the Islamic sciences. His style is typical of the genre of lectures given by Sufis and spiritual teachers.
Makatib (The Letters, Persian: مکاتیب) or Maktubat (مکتوبات) is the collection of letters written in Persian by Rumi to his disciples, family members, and men of state and of influence. The letters testify that Rumi kept very busy helping family members and administering a community of disciples that had grown up around them. Unlike the Persian style of the previous two mentioned works (which are lectures and sermons), the letters are consciously sophisticated and epistolary in style, which is in conformity with the expectations of correspondence directed to nobles, statesmen and kings.</think>
Maṭnawīye Ma'nawī, Dīwān-e Kabīr or Dīwān-e Shams-e Tabrīzī, Fihi Ma Fihi, Majāles-e Sab'a, Makatib or Maktubat

user: What are the major producing regions of figs around the world today?

assistant: <think>
Traditional dried fruit such as raisins, figs, dates, apricots and apples have been a staple of Mediterranean diets for millennia. This is due partly to their early cultivation in the Middle Eastern region known as the Fertile Crescent, made up by parts of modern Iran, Iraq, southwest Turkey, Syria, Lebanon, Palestine, Israel, and northern Egypt. Drying or dehydration also happened to be the earliest form of food preservation: grapes, dates, and figs that fell from the tree or vine would dry in the hot sun. Early hunter-gatherers observed that these fallen fruit took on an edible form, and valued them for their stability as well as their concentrated sweetness. 
The earliest recorded mention of dried fruits can be found in Mesopotamian tablets dating to about 1500 BC, which contain what are probably the oldest known written recipes. These clay slabs, written in Akkadian, the daily language of Babylonia, were inscribed in cuneiform and tell of diets based on grains (barley, millet, wheat), vegetables and fruits such as dates, figs, apples, pomegranates, and grapes. These early civilizations used dates, date juice evaporated into syrup and raisins as sweeteners. They included dried fruits in their breads for which they had more than 300 recipes, from simple barley bread for the workers to very elaborate, spiced cakes with honey for the palaces and temples.
The date palm was one of the first cultivated trees. It was domesticated in Mesopotamia more than 5,000 years ago. It grew abundantly in the Fertile Crescent and it was so productive (an average date palm produces 50 kg (100 lbs) of fruit a year for 60 years or more) that dates were the cheapest of staple foods. Because they were so valuable, they were well recorded in Assyrian and Babylonian monuments and temples. The villagers in Mesopotamia dried them and ate them as sweets. Whether fresh, soft-dried or hard-dried, they helped to give character to meat dishes and grain pies. They were valued by travelers for their energy and were recommended as stimulants against fatigue.
Figs were also prized in early Mesopotamia, Palestine, Israel, and Egypt where their daily use was probably greater than or equal to that of dates. As well as appearing in wall paintings, many specimens have been found in Egyptian tombs as funerary offerings. In Greece and Crete, figs grew very readily and they were the staple of poor and rich alike, particularly in their dried form.
Grape cultivation first began in Armenia and the eastern regions of the Mediterranean in the 4th century BC. Raisins were produced by drying grapes in the hot desert sun. Very quickly, viticulture and raisin production spread across northern Africa including Morocco and Tunisia. The Phoenicians and the Egyptians popularized the production of raisins, probably due to the perfect arid environment for sun drying. They put them in jars for storage and allotted them to the different temples by the thousands. They also added them to breads and various pastries, some made with honey, some with milk and eggs.
From the Middle East, these fruits spread through Greece to Italy where they became a major part of the diet. Ancient Romans consumed raisins in spectacular quantities and at all levels of society, including them as a key part of their common meals, along with olives and fresh fruits. Raisined breads were common for breakfast and were consumed with their grains, beans, and cultured milks. Raisins were so valued that they transcended the food realm and became rewards for successful athletes, as well as premium barter currency.
Having dried fruits was essential in ancient Rome as these instructions for housekeepers around 100 BC tell: "She must keep a supply of cooked food on hand for you and the servants. She must keep many hens and have plenty of eggs. She must have a large store of dried pears, sorbs, figs, raisins, sorbs in must, preserved pears and grapes and quinces. She must also keep preserved grapes in grape-pulp and in pots buried in the ground, as well as fresh Praenestine nuts kept in the same way, and Scantian quinces in jars, and other fruits that are usually preserved, as well as wild fruits. All these she must store away diligently every year."
Figs were also extremely popular in Rome. Dried figs were added to bread and formed a major part of the winter food of country people. They were rubbed with spices such as cumin, anise and fennel seeds, or toasted sesame, wrapped in fig leaves and stored in jars. Today, major producing regions include Israel, Jerusalem, Gaza and many other Arabic countries. Dried figs are rich in vitamins, phosphorus and various other important minerals.
Plums, apricots and peaches had their origins in Asia. They were domesticated in China in the 3rd millennium BC and spread to the Fertile Crescent where they were also very popular, fresh and dried alike. They arrived in Greece and Italy much later and were very expensive but valued in the preparation of gourmet dishes with port or stewed with honey and spices.</think>
Today, major producing regions of fig include Israel, Jerusalem, Gaza and many other Arabic countries. Dried figs are rich in vitamins, phosphorus and various other important minerals.

user: What was the united Arab republic?

assistant: <think>
In 1958, Egypt and Syria formed a sovereign union known as the United Arab Republic. The union was short-lived, ending in 1961 when Syria seceded, thus ending the union. During most of its existence, the United Arab Republic was also in a loose confederation with North Yemen (or the Mutawakkilite Kingdom of Yemen), known as the United Arab States. In 1959, the All-Palestine Government of the Gaza Strip, an Egyptian client state, was absorbed into the United Arab Republic under the pretext of Arab union, and was never restored. The Arab Socialist Union, a new nasserist state-party was founded in 1962.</think>
The United Arab Republic was formed in 1958 as a sovereign union by Egypt and Syria. Later in 1959 Gaza was part of the republic but it only lasted till 1961 when Syria seceded.