The Compass
A Monthly News Letter by Ancient Navigator
Volume 1, 11th Edition
November, 2021
Location of the Month
Avenue of the Sphinxes
The avenue of the Sphinx is the avenue that connects the two main temples in Luxor, Karnak and Luxor temples. This avenue extended for almost 1.7 miles and it had 1200 statues of sphinxes. These sphinxes had the body of the lion and the head of a human being or the ram. The human head represented the king, while the ram head represented the king of the gods, Amun-Ra.
The avenue was used as a processional way during the famous festivals of ‘Opet’, which took place in the second month of the inundation season. Most of this avenue was completed in the time of king Nectanebo, who ruled Egypt just 30 years before the coming of Alexander the Great. Most of this processional way was covered by the houses and structures of the modern city. The antiquities department undertook a painstaking effort in order to uncover the whole avenue in the last 20 years.
The inauguration of this avenue will be a great event in Egypt and everybody believes it will be a great advertisement for a great season for the travelers coming to Egypt.
Monthly Weather
Egypt:
59°F to 84°F
Word of the Month
Sabah El Kheir
Meaning:
Good Morning
Recipe of the Month
Stuffed Grape Leaves
Stuffed grape leaves are an amazing finger food. In Egypt you can find them in most restaurants as appetizers. If you are fortunate to have a meal in Egyptian home the stuffed grape leaves may be the main course. Below is a simple recipe so you can make your own. We must warn you in advance; the cooking is easy, the rolling is time consuming, and the eating is fast. Be warned 🙂
- 2 cups short grain rice
- 1 medium yellow onion chopped
- 1/4 cup olive oil divided
- 3 Tablespoons tomato paste
- 1 can (15 oz) tomato sauce
- 1 cup parsley chopped
- 1/2 cup fresh cilantro chopped
- 1/3 cup dill chopped
- 1 Tablespoon dry mint
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt or to taste
- 1/2 pound half a jar preserved grape leaves
Liquids
- 2 1/2 cup warm vegetable stock or water
- 1 vegetable bouillon
- 1 1/2 Tablespoon lemon juice
- 1 teaspoon tomato paste
- 2 Tablespoons olive oil
Instructions
- Rinse your grape leaves quickly with cold water.In a pot over medium-high add about 1 1/2 liter of water and 1 Tablespoon olive oil and bring to a boil.
- Divide grape leaves into 4 equal parts, add each part to the boiling water let it boil for 3-4 minutes then take it off the water in a colander then add the next batch.
- Let the grape leaves cool before handling.
- In a large pot over medium-high heat add the rest of olive oil .
- Saute onions until translucent, add tomato sauce and paste stirring them together.
- Add rice, spices and herbs cook for just two minutes. Turn heat off and set aside to cool down.
- Now the leaves should have cooled. Cut off the stems keeping them aside.
Stuff the leaves
- Place one leaf smooth side down on a cutting board.
- Take about 1.5 teaspoon of the rice mixture and place at the broad end of the leaf.
- Fold both sides over the rice and roll tucking it nicely. Repeat with all leaves until they are done.
- Place the herb stems, if you have them, tomato slice or onion slices and the grape leaves stems at the bottom of a 4 quart deep pot.
- Arrange stuffed grape leaves in rows leaving no space in between.
- In a measuring cup add stock and warm up in the microwave for just 30 seconds. Add tomato paste, lemon juice and dissolve bouillon in the mixture.
- Pour the cooking liquids over, and place pot on medium-high.
- When it starts to bubble around the sides, reduce heat and place a flat plate over the grape leaves.
- Cover and let it simmer until fully cooked about 75 to 90 minutes on low flame.
- Check for doneness after an hour.
- When it is done, heat 2 Tablespoons of olive oil until very hot then pour over the grape leaves, cover and let it seep through the whole pot for 10 minutes.
