Volume 2, 9th Edition
September, 2022
Location of the Month
Giza- The Great Pyramids of Giza
Giza is located just outside of Egypt’s capital city, Cairo and served as the necropolis for the royalty of the Old Kingdom of Egypt. The Pyramids of Giza sit about 11 miles southwest of downtown Cairo on the Giza Plateau, and are considered relics of Egypt’s Old Kingdom era, thus making these the most famous for the pyramids of Khufu (completed c. 2560 BCE) and stands to 481 feet (147 meters), the 4th Dynasty pharaoh who was buried there. Khafre (c. 2530 BCE) son to Khufu, lies near the Pyramid of Khafre and stands 471 feet (144 meters) and the third is the pyramid of Menkaure (c. 2510 BCE), the smallest of the pyramids, which stands 213 feet (65 meters) and adjacent to them is the Great Sphinx (built 2500 BCE. These pyramids are the last remaining of the ancient Seven Wonders of the World and have remained intact for over 4,500 years.
On our tour, as we drive and approach these Great Pyramids, you will be able to appreciate their grandeur and magnificence from a distance. The closer we get; you will be amazed and in complete awe of how tall and wide they are. As our Tour Guide and Egyptologist takes us and walks us around these pyramids you will be pleased and taken back at the same time on how this could have been built without the technology that we have today. You will be completely fascinated to learn from our guides how all this was possible. We will be able to stop and sit to enjoy these pyramids, as well as take as many pictures as you like. Don’t be surprised to see camels walking around or just sitting down relaxing. It truly is a marvelous site that can not be missed by anyone.
Don’t forget to sign up and bring a friend or your loved one so that you may discover Egypt together and make unforgettable memories.
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
Oct. 9 – Oct. 22, 2022
Oct. 30 – Nov. 12, 2022
Nov. 20 – Dec. 3, 2022
Dec. 4 – Dec. 17, 2022
Jan. 14 – Jan. 27, 2023
Feb. 4 – Feb. 18, 2023
Mar. 4 – Mar. 18, 2023
Apr. 8 – Apr. 22, 2023
Word of the Month
Ismak eh? (m)
Ismik eh? (f)
Meaning:
What is your name?
Response: My name is ____________
Ismi…. (your name) OR Ana ismi…. (your name)
Monthly Weather
September is warm and dry, with average temperatures in the range of an average low of 71.0°F (23.0°C) and an average high of 88.0°F (31.0°C), the temperature is high during the day and cooler in the evenings.
The weather is perfect for a light sweater or jacket while enjoying a nice hot tea or a cup of coffee.
Recipe of the Month
Egyptian Vegetarian Moussaka
Moussaka is an eggplant-based dish that often includes meat and sometimes even béchamel sauce. This dish is popular in Egypt as well as Greece.
INGREDIENTS:
2 medium eggplants (about 1 1/2 lb.), partially peeled and sliced length-wise
3 Russet potatoes, peeled and sliced lengthwise (1/2-inch in thickness)
2 large Zucchini, sliced length-wise (1/2-inch in thickness)
Extra virgin olive oil
Salt
For Bechamel:
1/3 cup + 2 tbsp Extra Virgin Olive Oil
2/3 cup all-purpose flour
1/2 tsp salt, more if you like
1/4 tsp ground nutmeg
4 cups 2% milk, warmed
2 large eggs
For Lentil Sauce:
1 yellow onion, chopped
2 garlic cloves, minced
1 ¼ cup COOKED black lentils (from ½ cup uncooked black lentils. See notes)
1 14-oz can crushed tomatoes
½ cup broth or water
1 tsp dry oregano
½ tsp nutmeg
Pinch cinnamon
Instructions:
Heat oven to 400 degrees F and while the oven is heating you may:
Salt Eggplant, spread eggplant slices on a large pan lined with paper towel and sprinkle with kosher salt set aside for 20 to 30 minutes. Pat dry with paper towels.
Make the Bechamel: While the eggplant is sitting, work on the bechamel sauce. In a large saucepan, heat olive oil over medium-high heat until shimmering but not smoking. Stir in flour, salt and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes. Add nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan with the remaining bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust salt and pepper. Remove from heat and allow to cool and thicken a little more (you should have a creamy, thick and smooth bechamel sauce).
Make Lentil Sauce: In a cooking pot or large non-stick pan, heat 1 tbsp extra virgin olive oil over medium heat. Sautee onions and garlic for a brief 3 to 4 minutes till fragrant, tossing regularly. Stir in COOKED black lentils, crushed tomatoes and broth or water. Season with a dash of kosher salt, and add oregano, nutmeg and a small pinch of ground cinnamon. Bring to a boil, then lower heat and cover only part-way. Simmer for about 15 to 20 minutes or so.
Bake Vegetables. While lentil sauce is simmering, bake the vegetables. Arrange the potatoes, zucchini and eggplant slices on lightly oiled baking sheets. Brush with extra virgin olive oil. Bake in heated oven for 15 to 20 minutes just until tender.
Assemble Vegetarian Moussaka in a 9 x 13 baking dish. First, pour a bit of the lentil sauce on the bottom of the baking dish and spread. Layer the vegetables on top. Add the remainder of the lentil sauce. Finally, spread bechamel sauce on top, making sure to smooth it out well with the back of a spoon.
Place moussaka casserole on the middle rack of your heated oven. Bake for 45 minutes or until top bechamel layer turns golden brown. If needed, place under broiler and watch very carefully till top turns a nice golden brown.
Remove from heat and let sit for at least 20 minutes before cutting and serving. Cut into 12 squares. Enjoy!
NOTES:
Cook’s Tip # 1: Do not skip salting the eggplant. This step helps season the eggplant, while allowing it to sweat out any bitterness. It also helps relax the spongy texture.
Cook’s Tip #2: Once moussaka is baked, be sure to let it rest for about 20 minutes before cutting and serving. This allows the bechamel topping to settle so it’s easier and less messy to serve.
Pre-prep Tips: You can prepare each component of this recipe–bake the veggies, make the bechamel topping and the lentil sauce one night in advance. Store each in separate containers in the fridge and assemble when you are ready to bake. If you decide to make the bechamel in advance, you will need to warm it up in pot before you can pour it on the top of your moussaka. As it sits in the fridge, it will get very thick and slightly gelatinous. You may need to add an extra splash of milk to thin the sauce out and get it back to its pourable consistency. If you don’t want to worry about this, just make the bechamel right before you are going to assemble. That way it’s fresh and requires no extra steps.
How to cook black lentils for this sauce? To cook the black lentils first before you add them to sauce, begin with 1/2 cup dry black lentils. Add 1 1/2 cups water. Bring to a boil, then cover and reduce heat to medium-low. Simmer until lentils are tender (about 20 to 25 minutes, adding more water as needed to keep the lentils submerged.) Drain.
Have leftovers? Store leftovers in the fridge, tightly covered, for up to 3 days.
