The Compass
A Monthly News Letter by Ancient Navigator
Volume 2, 3rd Edition
March, 2022
Location of the Month
The Nile River
The Nile River is very much a part of Egypt and what defines it. Cruising the Nile is not only very relaxing but it also a great way to see some of the temples between Aswan and Luxor such as Edfu’s Temple of Horus and the Temple of Kom Ombo all while enjoying a beautiful sunrise or a gorgeous sunset from the top of the cruise ship deck.
Traveling from Luxor to upper Egypt, the Nile is the best way to go. You will not only travel from city to city but the change in landscape is amazing.
The Nile river is very unique as it is not only one of the longest rivers in the world, but it is the only river the flows from South to North.
The Nile River has, and we believe will continue to serve, an important transportation role for Egypt. From the ancient times the Nile has been used to transport goods and people up and down the river. When you visit you will hear how many of the stones used to construct the great pyramids came from areas much further away.
The Nile is not only source to water crops in the Nile River Valley but also a great source of fish. As you travel along the Nile you will see local fisherman casting their nets and casting their rods to catch fresh fish.
On our tours there will be several opportunities to take advantage of every aspect of the Nile River. During a stop in Aswan, for instance, you will be able to cruise the Nile in a Sail boat, or Felucca. This is an ancient mode of transportation that is very popular today. Harnessing the power of the wind to navigate the waters at the captains desires.
Monthly Weather
Egypt:
72°F to 79°F
Word of the Month
Baksheesh
Meaning:
Gratuity or Tip
Recipe of the Month
Tahini Sauce
This Sauce can be used to dip appetizers or to drizzle over the main course to add additional flavors.
Ingredients
- garlic, pressed or minced
- ¼ cup lemon juice
- ½ cup tahini
- ½ teaspoon fine sea salt
- Pinch of ground cumin
- 6 tablespoons ice water, more as needed
Instructions
- In a medium bowl, combine the garlic and lemon juice. Let the mixture rest for 10 minutes, to give the garlic time to infuse the lemon juice with flavor.
- Pour the mixture through a fine-mesh sieve into another medium bowl. Press the garlic solids with a spatula to extract as much liquid as possible. Discard the garlic.
- Add the tahini, salt and cumin to the bowl. Whisk until the mixture is thoroughly blended.
- Add water 2 tablespoons at a time, whisking after each addition until smooth. (It may seize up, don’t worry.) After about 6 tablespoons, you will have a perfectly creamy and smooth, light-colored tahini sauce.
- If desired, thin with additional water for a more drizzly sauce. Adjust if necessary—if you’d like more tang, add more lemon, or for more overall flavor, add another pinch of salt. Your tahini sauce is ready to serve!
