The Compass
A Monthly News Letter by Ancient Navigator
Volume 1, 9th Edition
September, 2021
Location of the Month
The Great Sphinx
One of the most iconic figures of ancient Egypt. The Sphinx is a mythical creature with a human head on what appears to be a feline body. This limestone structure sits on the Giza Plateau and welcomes millions of tourists a year. Many Egyptologists believe that the Sphinx was built between 2558-2532 BC.
The Sphinx was discovered in the early 1800’s, most of the Sphinx was covered in sand. It took most of the century to dig most of the Sphinx out of the sand. By the late 1800’s you could see the front paws, chest, and of course the famous head.
Many believe an old story about how the nose came off. It has been said that Napoleon’s army took the nose off with a cannon ball. to the nose. However, there is photographic evidence dating back to the mid 1700’s where no nose is visible. Further studies suggest that the nose was intentionally removed between the 3rd and 10th centuries AD.
Today the general public can view the Sphinx from a distance. The photographic vantage point provides guests opportunities to make very unique photos.
To get up close and personal with the Sphinx you will need to get into the Sphinx enclosure, which is off limits to the general public, with special permission from the Egyptian Government.
Monthly Weather
Egypt:
69.9°F to 90.7°F
Word of the Month
Shukrān
Meaning:
Thank you
Recipe of the Month
Koshari—The National Dish Of Egypt
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.
2 1/2 cups of short grain rice
1 package 16 oz dry Pasta
2 Tablespoon Oil
Salt and Pepper to Taste.
Lentils
2 cups dry brown lentils
Water to cover lentils
2 Tablespoons olive oil
1 medium onion chopped
1 can 16oz tomato sauce
1 teaspoon ground cumin
Salt and pepper to taste
Vermicelli
1/2 packet 15.87 oz Vermicelli
3 Tablespoon olive oil or butter
1 cup water
Salt to taste
Fried Onion
3 Large onions- Sliced
Oil
Chickpeas
1 cup dry chickpeas
1/4 teaspoon baking soda
Water
Or you can use a can of chickpeas
Tomato Sauce
1 1/2 teaspoon garlic crushed
2 Tablespoon olive oil
1/4 cup white vinegar
2 cans 16oz tomato sauce
Salt to taste
Cumin Sauce
1 teaspoon garlic crushed
1 Tablespoon ground cumin
2 Tablespoons olive oil
1/4 cup water
1/4 cup vinegar
Salt to Taste
Instructions
- If you are using dry chickpeas, soak them in cold water overnight with 1/4 teaspoons baking soda.
- Cook Pasta in enough salty water according to package directions, drain then add 2 Tablespoon of oil and adjust seasoning. Mix everything together and set aside.
- Prepare rice as indicated on your package and set aside.
Prepare lentils:
- Put lentils in a colander and wash thoroughly under running cold water.
- Place lentils in a pot covered with cold water and bring to a boil.
- Reduce heat and cook for 25-30 minutes until just al dente making sure to check on water level and add water whenever necessary.
- Drain but do not rinse and in the same pot saute onion in oil until fragrant.
- Add lentils back to the pot with tomato sauce and season.
- Continue cooking until done and set aside.
Cook vermicelli :
- In a medium pot over medium-high heat, add oil and vermicelli cook until vermicelli turns golden brown.
- Add water little by little and stir until you get the desired tenders.
- Season with salt.
Cook chickpeas:
- Drain soaked chickpeas and wash well with running water.
- Place chickpeas in a pot, cover with cold water and add a pinch of salt.
- Bring to a boil then reduce heat and continue cooking 60-90 minutes until the desired tenderness reached.
- Make sure to check on water level and add water whenever necessary.
Make tomato sauce:
- In a medium sauce pan, sauté garlic in oil until fragrant, about 1 minute.
- Add vinegar, tomato sauce, water and salt then mix well.
Make Cumin sauce:
- In a small sauce pan, sauté garlic and cumin together until fragrant, about 30 seconds.
- Add vinegar, water then taste to adjust salt.
Fried onions:
- In a deep pot, add oil to cover the bottom by 1 inch.
- Add onion slices and cook on medium-high stirring every now and then making sure not to burn the onions.
- Take onions out on a plate lined with kitchen paper towel.
- Set aside, it will Harden and get crispier.
- Take 2 Tablespoons of the cooking oil and stir them in the cooked rice. This step is optional but highly recommended as it gives the rice shine and taste.
To assemble:
- You can let everyone take each of the ingredients as he likes or make what is called tarabeesh (domes) by packing ingredients tightly in a bowl then invert it on plates. Top with onion and sauces.
