Volume 2, 4th Edition
April, 2022
Ramadan is a holiday observed by Muslims worldwide as a month of fasting, prayer, reflection and community. This year it begins on April 1st and will end on May 1st. During this time they refrain between dawn to dusk from drink, food, intimacy and any immoral behavior.
Tour Highlights
- Cairo – Giza Pyramids & Sphynx
- Abu Simbel – Temple of Abu Simbel
- Luxor – Valley of Kings- King Tut
- Karnak – Karnak Temple
- Aswan- Philae Temple
- Dendara – Zodiac Temple & Cleopatra
- Kom Ombo – Temple of Kom Ombo
Join us in the Centennial celebration of the discovery of the tomb of Tutankhamun, along with the 200 year celebration of the discovery of the Rosetta Stone by Jean-Francois Champollion, and giving us the key for understanding ancient Egyptian hieroglyphs. An experience that is not to be missed.
Departure Schedule
Sept. 18 – Oct. 1, 2022
Oct. 9 – Oct. 22, 2022
Oct. 30 – Nov. 12, 2022
Nov. 20 – Dec. 3, 2022
Dec. 4 – Dec. 17, 2022
Location of the Month
Kom Ombo
This month we are highlighting the city of Kom Ombo, one of the cities we will visit while on our cruise. There you will visit the very famous Temple of Kom Ombo, which in English and translates to “The Hill of Gold,” a rarity as it is dedicated to two gods: Sobek the Crocodile God and to Horus the Falcon Headed God. This temple is an unusual double temple in the town of Kom Ombo in Aswan Governorate, Upper Egypt, and was constructed during the Ptolemaic dynasty from 180 – 47 BC, during the ruling period of King Ptolemy V.
You will be guided through this amazing temple and will see several architectural and structural points of interest. Here is also what is believed to be the first depiction of medical instruments and a working calendar. After the tour of the Temple you will have some free time to explore the Crocodile Museum, which is next door to the Temple.
Word of the Month
Masaa’ El-Kheer
Meaning:
Good Evening
Monthly Weather
The weather in April tends to be the same as March, it is a moderately hot spring month Egypt, with temperature in the range of an average low of 58.3°F (14.6°C) and an average high of 82.9°F (28.3°C).
Recipe of the Month
Falafel
A traditional Egyptian staple. This dish is typically consisting of chick peas, pasta, fried onions, and a tomato sauce. It is usually served on top of a bed of white and brown rice. This dish can be found in street side food carts all the way to the finest of restaurants in Egypt. When you travel to Egypt it is a must try.
INGREDIENTS
- 6 cup dried chickpeas (Do NOT use canned or cooked chickpeas)
- 1 1/2 tsp baking soda
- 3 cup fresh parsley leaves, stems removed
- 2 1/4 cup fresh cilantro leaves, stems removed
- 1 1/2 cup fresh dill, stems removed
- 3 small onion, quartered
- 21-24 garlic cloves, peeled
- Salt to taste
- 3 tbsp ground black pepper
- 3 tbsp ground cumin
- 3 tbsp ground coriander
- 3 tsp cayenne pepper, optional
- 3 tsp baking powder
- 6 tbsp toasted sesame seeds
- Oil for frying
INSTRUCTIONS
- (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
- Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
- Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
- Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
- Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
- Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
- Place the fried falafel patties in a colander or plate lined with paper towels to drain.
- Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!
NOTES
- Cook’s Tip: You need to start with dry chickpeas, do not use canned chickpeas here. You will need to begin soaking the chickpeas overnight, allow up to 24 hours.
- Falafel Recipe variations: Variations of this recipe may call for flour or eggs. If you prefer, you can add 1 to 1 1/2 tbsp of flour to the falafel mix or 1 egg. I did not use either, and the falafel mixture stayed well together.
- Pro Tip for Frying: When you fry the falafel patties, you want to achieve a deep golden brown color on the outside. More importantly, the patties need to be fully done on the inside. Your frying oil needs to be at 375 degrees F, for my stove, that was at a medium-high temp. Be sure to test your first batch and adjust the frying time as needed.
- Popular falafel sauce: Tahini sauce* is what is traditionally used with falafel. (please see our March issue for recipe.*)
- Baked Falafel Option: If you prefer, you can bake the falafel patties in a 350 degree F heated oven for about 15-20 minutes, turning them over midway through. Use a lightly oiled sheet pan, and you might like to give the patties a quick brush of extra virgin olive oil before baking.
- Pro-Tip for Make-Ahead: To make ahead and freeze, prepare the falafel mixture and divide into patties (up to step #6). Place the patties on a baking sheet lined with parchment paper and freeze. When they harden, you can transfer the falafel patties into a freezer bag. They will keep well in the freezer for a month or so. You can fry or bake them from frozen.
