Interesting places to visit

Interesting places to visit in Jordan

Jordan is one of the Islamic country that situated in the middle east. It has been surrounded by Palestine and Saudi Arabia to the south and east, Iraq to the northeast, Syria to the north. This country has a lot of amusement places that make it worth to visit.

The Treasury (El Khazneh) at Petra

The Treasury is the most celebrated monument at ancient Petra – a magnificent site that was voted as being one of the New Seven Wonders of the World. Carved in the 1st century B.C. For an important Nabataean king, the enormous façade draws its artistic influences from ancient Alexandria and is breathtaking in its scale and grandeur. Famously called the ‘rose-red city half as old as time’, Petra’s extraordinary colored rocks, grand tombs, and elegant carved façades are among the world’s most impressive archaeological treasures.

Roman City of Jerash

Jerash is one of the most beautiful and best-preserved Roman cities in the Middle East. Ancient Gerasa came to prominence during Hellenistic times, but her golden age was in the 2nd and 3rd centuries A.D; a time when the city was graced by a visit from the emperor Hadrian. The modern visitor will find complete theatres, extensive wheel rutted colonnaded streets, an enormous Triumphal Arch, and a Hippodrome where Roman Army, Gladiatorial, and Chariot Racing re-enactments take place.

Red Desert of Wadi Rum

“Vast, echoing and God-like” was how T.E Lawrence (of Arabia) described the dramatic desert valley of Rum which offers some of the most dramatic scenery in Arabia. Rum is a timeless and starkly beautiful place where massive, uniquely shaped mountains rise out of the red desert. A visit to the valley, which is best explored on camel back or by 4WD jeep, casts one back to a time when vast caravans of merchants plied the desert carrying spices and exotic goods from the Indies to the Mediterranean. Rum is a truly unforgettable and authentically Arabian experience.

The Monastery (Ed Deir) at Petra

The Monastery (Ed Deir in Arabic) is Petra’s largest monument and may have been dedicated to the Nabataean king Obodas 1 who reigned in the 1st century B.C. Best seen in the afternoon sunlight, the Monastery requires some effort to reach. Those who ascend the 800 steps to Obodas’s tomb will enjoy magnificent views of the surrounding mountains and be rewarded with the stunning spectacle of ancient Petra’s second most magnificent monument.

The Dead Sea

No one can sink in the Dead Sea’s saline waters which have a salt content ten times higher than the Mediterranean. Said to have been visited by Queen Cleopatra, the Dead Sea is the world’s oldest natural spa, and is situated at more than 360 meters below sea-level. The Dead Sea region offers luxury accommodation complete with extensive spas, and is an ideal place to spend a few days following your tour.

 Castle of Kerak

The huge Crusader and Mamluk castle of Kerak with its awe-inspiring ring of walls and towers has been a fortress since Biblical times. The Crusaders took 20 years to fortify the site which became the seat of the Lord of Oultrejordain, one the most important fiefs of the Crusader Kingdom. In the late 12th century Kerak castle was attacked twice by the Arab leader Saladin. The film Kingdom of Heaven contains a fictional portrayal of the resulting siege.

               Wadi Dana Biosphere Reserve                          

Jordan’s largest nature reserve covers 320 km2 of rugged and beautiful landscape along the face of the Jordan Rift Valley. The reserve features four different bio-geographical zones, and the home of more than 800 plant species and a wide variety of wildlife. This is an ideal place to get off the beaten track, follow the hiking trails, and experience the beauty and tranquillity of the Jordanian wilderness.

Red Sea Coral Reefs at Aqaba

Swimming; snorkelling; scuba-diving; water-sports; relaxing in the sunshine; and luxury accommodation are some of the attractions on offer in Aqaba, Jordan’s resort town on the Red Sea. The submarine world in the Gulf of Aqaba offers a kaleidoscope of brightly colored corals, and a multitude of exotic fish species. The off-\shore reefs can be visited by boat excursions.

Qasr Amra and the Desert Castles

Located in the black basalt desert to the east of Amman, a visit to the isolated Desert Castles will take you off the beaten track into the wilderness and back to the beginning of the Islamic period of Jordanian history. Qasr Amra is the most important site in the region and has been awarded UNESCO World Heritage status, while Qasr Azraq offers a Lawrence of Arabia connection, and Qasr Kharana is one of the best preserved monuments in Jordan from the 7th century.

                                                                Mosaics at Madaba

The bustling Ottoman period town of Madaba is noted for its exquisite Byzantine mosaics. St. George’s Church houses a famous 6th century mosaic map, while the Madaba archaeological park preserves a number of recently discovered masterpieces including the fantastic mosaics from the Church of the Virgin and the Hippolytus Hall. The Church of the Apostles, at the southern entrance to Madaba, contains the Personification of the Sea mosaic, one of the town’s most beautiful.

Jordanian recipes

1. Shourbat soup – lentil soup

Ingredients:

1 cup of brown lentils
½ teaspoon salt
¼ cup olive oil
½ cup parsley, finely chopped
6 cups of water
1 onion, finely chopped
½ teaspoon cumin
Dash of pepper

1. Rinse lentils and drain. Place in a saucepan with the water over medium heat and bring to the boil. Reduce heat and simmer for half an hour.

2. Remove from heat; strain the lentil mixture through a vegetable strainer.

3. Return the pureed lentil mixture to pot; cook over medium heat and stir in cumin, salt and pepper.

4. Brown the chopped onion in oil, then add to the lentil mixture.

5. Cook the lentils and onion over medium heat for five minutes only.

6. Sprinkle the soup with chopped parsley and croutons.

 

2. Tabbouleh

Ingredients:

500g tomatoes
3 ¾ cups parsley, finely chopped
½ cup olive oil
½ lemon juice (vary to taste)
1 cup burghul (cracked wheat)
2 large onions
3 ¾ cup mint leaves, finely chopped
1 teaspoon salt

1. Remove any stones you might find in the cracked wheat, then wash and drain it well by squeezing it with your hands. Set aside.

2. Chop tomatoes very finely and sprinkle them with salt.

3. Chop onions very fine and add to tomatoes.

4. Add parsley and mint leaves. Stir together with the burghul. Add lemon juice and olive oil and mix well.

5. Serve on a bed of lettuce or cabbage leaves to garnish.

3. Sambousek b'jibn – cheesy triangles

For the sambousek (dough):

2 cups of flour
½ teaspoon salt
2 teaspoons active dry yeast
½ cup warm water
Pinch of sugar
1/3 cup vegetable oil

1. Dissolve yeast in four teaspoons of warm water until smooth.

2. Sift sugar, salt and flour into large bowl. Pour yeast water, oil and remaining warm water into center of bowl.

3. Mix well by hand until smooth. Transfer to floured flat surface and knead well by hand.

4. Place a mixture in oiled bowl. Cover with clean cloth, and leave in a warm place to rise until doubled in size.

5. Return dough to the floured flat surface and knead well again. Divide dough into small balls and roll flat into eight inches (20cm) circles.

6. Flute edges of each circle with your fingertips.

To make the sambousek b'jibn (cheesy triangles):

Sambousek dough
½ cup grated gruyere cheese or feta cheese (vary to taste)
1 cup grated white cheese
1 onion, finely chopped
1 teaspoon sesame seeds

1. Mix stuffing ingredients together and stir well. Place one heaped tablespoon of stuffing onto each dough circle. Fold dough to form a rounded triangle.

2. Pan fry in oil until golden in color, turning to cook each side.

3. Serve hot.

Hint: keep prepared triangles under damp paper towel until ready to cook to avoid drying out.

Planning for guests? Prepare sambousek in advance and freeze prepared pastries before frying. Thaw and fry before the big event.

 

4. Kaftan bill Tahinah – baked ground meat in tahinan sauce

Ingredients:

500g ground beef 
1 cup parsley, chopped
1 large onion
1 teaspoon salt
Pinch of pepper

For the sauce:

¾ cup tahinah (sesame seed paste)
¼ cup lemon juice
1 teaspoon salt
1 cup water
½ cup of pine nuts

1. Peel and finely chop the onion. Mix ground meat, parsley, onion and seasoning – knead well.

2. Grease a round (40cm baking dish). Place the meat mixture in the baking dish and pat down until smooth and covering the bottom of the baking dish.

3. In a bowl, beat with a fork the water, oil, salt, tahinah and lemon juice.

4. Pour the above sauce onto the meat and garnish with the pine nuts.

5. Bake in a hot oven for 30 minutes. Serve hot with chunky potato wedges.

Travel and tour agent

Interesting places to visit in Dubai

Interesting places to visit in Dubai

Dubai – a business and tourist destination at the same time and it is the real “Jewel” of the region. Either you are on a business or leisure trip; you must see these top 10 best places to visit in Dubai. This city has several more top tourist destinations and best places   to visit Dubai during your stay here, but the following is a short list as the best choice of several tourists.

Burj Ul Arab

The word Burj UL Arab means the tower of the Arabs. It resembles to a billowing sail by its shape. Its height dominates it making the fourth tallest hotel from all around the world because it poses a height of 321 meters. It is yet the first 7-star hotel all around the world. The construction of Burj UL Arab started in 1994 and in the year 1999 it was opened for the public. The Burj UL Arab has consistently been voted as the most luxurious hotel in the world and due to its unique structure and design it has been also nominated in the most photographed structures as well. There are many and many views around this hotel where one can take beautiful photographs. It can be said that Dubai is incomplete without bug all Arab and in this way, it can also be said that no Dubai trip is complete without giving a visit to Burj UL Arab and having a photograph of this mega beautiful structure.

Burj Khalifa

With the height of about 828 meters one cannot miss the world’s tallest structure while having a trip to Dubai. Burj Khalifa is one of the most dominating and amazing art of engineering. Burj Khalifa consists of 134 levels and a person cannot miss the stunning and beautiful view of Dubai and from that height while having a trip or visit to Burj Khalifa. So it makes bug Khalifa a must visit place in Dubai for photography. Inside Burj Khalifa lies the world’s tallest restaurant, at the 122nd floor of Burj Khalifa has its beautiful and luxurious restaurant where people can enjoy the eye catching view of Dubai with some good food. At the ground level lies the Dubai mall which one will never miss in Burj Khalifa. Burj Khalifa owes so much inside and outside which makes the tourist irresistible from viewing and visiting it.

The Palm Island

The palm island in Dubai is a very unique and a very beautiful and also a must visit place for a visitor. It is an artificial archipelago island of Dubai. As the name of this island, its shape has been designed as a palm tree. That’s why it is called the palm island. The palm island is a must watch island for photography. Inside it lies the luxurious palm Jumeirah resorts where one can have a luxurious relaxing experience. There exist famous tourist spots, luxurious shopping malls, and also world’s famous hotels and resorts in the palm island. There is so much to do on this island. Visitors and tourist come here to enjoy some beautiful sunset, some eye catching views, and mostly to eat out at restaurants in the palm island with the beautiful ocean scenery all around. This is yet an amazing spot for tourism.

Ski Dubai

Ski Dubai from its name is an indoor ski resort, in fact it is the first one all around the world. It consist of an area of 22,500 sq. feet and were created by the Al Futtaim properties. Hence for the ski lovers of any age, either young or old, the ski Dubai resort is the best place to have fun in skiing in Dubai. It provides the visitors with an amazing snow setting which gives a joyful time for the visitors for skiing, snowboarding and also tobogganing.  It has a snow mountain theme inside which gives some realistic effect to the visitors, hence these properties makes it a must visit place in Dubai.

The Dubai Mall

The Burj Khalifa in Dubai has the world’s largest behemoth shopping mall at the base levels. This mall has all the latest fashion trends from all around the world and is simply a huge mall with luxurious shops from the inside. There are around 1200 shops in the Dubai mall. Not only that but inside lies the world’s largest goldsouk with around 220 retailers. The Dubai mall has everything for everyone. A Sega world theme park, a world for children known as kidzania, A 22-screen cinema, A Fashion Catwalk atrium that is of about 850,000 sq ft. And many more which guarantees the fun and excitement for visitors.

Dubai Museum

The Dubai Museum is a must visit place which presents the traditional lifestyle of Dubai Emirates. This museum has about 80,000 visitors in March 2008. Every year lots of visitors visit the Dubai museum because it gives them so much information about the culture of Dubai and Emirates of the people. It has the title of the oldest building in Dubai as it was designed in 1787.

Dubai Beaches

While visiting Dubai, one cannot miss the beautiful scenery of the Dubai beaches. There exist beautiful beaches In Dubai along the Jumeirah road with lots of resorts and private hotels. Dubai beaches just not only have the beauty of water and sand but also has barbecue spots, food kiosks and some really great picnic spots specially for families. So one cannot resist the beauty of Dubai beaches and one will definitely have a great time while being there.

Dubai Marina

Dubai Marina is basically a set of 36 buildings of JBR. These buildings combine to make a very nice visual effect for the visitors. It has hence become a new tourist attraction in Dubai. Also there are some great walkways and boat rides available for the visitors at Dubai Marina. Dubai marina is basically an artificial canal city with some super yatch and also a Dubai marina mall.
The DMYC (Dubai marina yacht club) is a private yacht club situated in the Dubai marina mall which gives the visitors a really nice experience of boating and viewing the Dubai marina through the waterways. And that’s why DMYC has gained a lot of reputation.

Atlantis Hotel 

Atlantis hotel is situated in the palm island and is a perfect place for relaxation with luxury for couple and families. This hotel provides the visitors with thrill including Aquaventure (an exhilarating water park), pristine white beaches, world class cuisine in 18 restaurants and much more. It’s a luxurious 5-star hotel situated on the palm.

The World Island 

The world island is also an archipelago like the palm island. It is situated 4 km from the Dubai coasts and like its name; it has a very unique design of The World. It consists of 300 islands combined to form the shape of the world. The idea of this island was given by the Sheikh Mohammed bin Rashid Al Maktoum, The ruler of Dubai and the Project was developed by Nakheel Properties. Hence this unique island is a very nice and a recommended part of Dubai to visit.

UAE recipes

       1. Samboosa

Ingredients

2 1/2 lbs (1.1 kg) cooked, minced beef
2 lbs (900 grams) sauteed chopped onions
2 bunches fresh coriander
2 cloves garlic
2 teaspoons lime
2 green chilies
Salt to taste
1 tablespoon bezar
1 tablespoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1 cup peas (frozen)
1 packet samboosa wrappers
Oil for frying

Instructions

Mix all ingredients together and taste for seasoning and adjust accordingly. Put a little of the mixture into the middle of a samboosa wrapper and fold over tightly. Seal the edges with beaten egg. Fry in hot oil and drain on a paper towe

2. Kabsa

Ingredients

• 1 cup of basmati rice
• 1 tablespoon oil
• 1 tablespoon ghee (clarified butter)
• 2 cups chicken stock
• 4 medium sized onions, chopped
• 6 tomatoes, chopped
• 3 chicken breasts, chopped into large chunks
• 1 teaspoon cumin, cardamon, salt
• 1/2 teaspoon  black pepper, cinnamon
• Yogurt
• Slivered Almonds, fried
• Chopped parsley for garnish

Instructions

1.    Soak the rice in hot water while preparing this meal (at least 30 minutes). Place the ghee and the butter in a Teflon or non-stick skillet.  When the oils are hot add in the chopped onions.

2.    Add in the chicken pieces also and saute' the onions and brown the chicken on both sides. Add in the tomatoes and the stock. 

3.    Stir well and then add in the seasoning, tasting to see if you need more. Cook the chicken for thirty minutes or until 3/4 way done. 

4.    Drain the rice and add in enough water to cover the rice by two inches.  Cover the kabsa with a lid and reduce the heat to medium.

5.    Check periodically on the kabsa as you may need some more hot water.  Never add cold water when cooking with rice.

6.    Once the rice is done and the water is absorbed, set the rice on the counter to rest.  Now take a bit of oil and heat.  Add in the slivered almonds and fry until a light golden brown.  Drain the almonds on a paper towel to remove excess oil.

7.    Place the kabsa on a large platter and surround the kabsa with chopped parsley and the slivered almonds. Serve with yogurt or yogurt and cucumber salad (salatat khiar ma'a laban).

 3. Tabaulleh

Ingredients

15g medium bulgar wheat (optional)
30g fine bulgar wheat
400g ripe tomatoes
6 spring onions
2 lemons, juice only
½tsp ground black pepper
½tsp ground allspice
½tsp ground cinnamon
½tsp ground coriander
¼tsp ground nutmeg
¼tsp ground cloves
¼tsp ground ginger
175g flat-leaf parsley
45g mint
80ml olive oil
2tbsp pomegranate arils (optional)

Preheat the oven to 140C/gas mark 1 if using the medium bulgar wheat. Rinse the fine bulgar wheat in cold water until the water runs clear, then drain well in a sieve and put in a bowl. Fluff up with a fork.

Rinse the medium bulgar, if using, in boiling water, drain well, spread out on a baking tray and put in the oven for 20 minutes. Fluff up with a fork when done.

Meanwhile, finely chop the tomatoes and finely slice the spring onions and add both, plus juices, to the wheat. Add the juice of 1½ lemons. Mix the spices together well, and add 1tsp to the bowl.

Douse the herbs in cold water, chop most of the stalks of the parsley, and then take a small bunch, gather together on the board and slice it as finely as you can. Repeat with the rest. Pick the leaves from the mint and do the same, being as gentle as possible.

Add the herbs to the bowl along with the oil, season and toss well. Taste and add more salt, lemon juice or spice mix to taste. Scatter with the pomegranate and toasted bulgar, if using, just before serving.

 4. Falafel

Ingredients:

·         1 cup dried chickpeas or 16 oz. Can of chickpeas or garbanzo beans.

·         1 large onion, chopped

·         2 cloves of garlic, chopped

·         3 tablespoons of fresh parsley, chopped

·         1 teaspoon coriander

·         1 teaspoon cumin

·         2 tablespoons flour

·         Salt

·         Pepper

·         Oil for frying

Instructions

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans. 

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour. 

Drain and allow to cool for 15 minutes. 

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. 

Form the mixture into small balls, about the size of a ping Pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes). 

Serve hot. 

Serving Suggestion
Falafel can be served as an appetizer with hummus and tahini, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger. 

5. Al Harees

Ingredients

1. Mutton - 1 Kg,
2. Basmati Rice - 1/2 cup,
3. Wheat grains - 1 cup (chopped),
4. Whole green pulse - 1/2 cup,
5. Onions - 2 (Finely chopped),
6. Black pepper (Freshly ground) - 3 tsp,
7. Garlic paste - 1 tsp,
8. Salt - as per taste,
9. Oil - for frying.

Instructions
1. Soak the wheat grains in water overnight. Strain them in the morning before preparing.
2. Boil the rice and whole pulse in some water with salt.
3. Fry onions in oil until golden brown and add the garlic paste. Stir for a minute then adds the meat, salt and water and cook on low heat until well cooked. Take out the meat without broth from the pan and crush it with a hand crusher.
4. Put back the meat in the same broth along with the wheat and cook well. Then add the rice and pulse in the meat mixture along with the black pepper and cook further. Mix thoroughly with the help of a wooden spoon until the meat and grains are well mixed.
4. Separately in a frying pan fry some sliced onion until brown and add the onions and oil to the hareesa.
Serve hot with Chapati/Roti/bread.

Travel and tour agent

Interesting places to visit in Egypt

Interesting places to visit in Egypt

Egypt is famous for its ancient civilization and some of the world’s most famous monuments, including the Giza pyramids, the Great Sphinx and the ancient temples of Luxor are dating back thousands of years. Although the focus of most tourist visits remains the great monuments along the Nile, possibilities for Egyptian travel also include snorkelling and diving along the Red Sea coast. Other tourist attractions in Egypt include camel trips into the mountains of Sinai, tours to remote oases or visits to the Coptic monasteries of the Eastern Desert.

Mosque Ibn Tulun

Built between 876 and 879 AD, the Mosque of Ibn Tulun is one of the oldest mosques in Cairo. It was commissioned by Ahmad Ibn Ţūlūn, the Abbassid governor of Egypt. The mosque is constructed around a courtyard, with one covered hall at each of the four sides. The minaret, which features a helical outer staircase similar to that of the famous minaret in Samarra, was probably built several centuries later. Parts of the James Bond film The Spy Who Loved Me were filmed at the Mosque of Ibn Tulun.

Dahab

Dahab is located some 85 km (53 miles) north of Sharm El-Sheikh on the Gulf of Aqaba, near the southern tip of Sinai. Once an isolated coastal village, Dahab turned into a hippie hangout in the 1980′s and became something of an “alternative resort”, mixing cheap accommodation with a laid back lifestyle. Activities such as windsurfing, snorkelling, scuba diving and camel and jeep trips make it one of the most popular destinations along the Red Sea.

Siwa Oasis

Located in the Libyan Desert, Siwa Oasis is one of Egypt’s isolated settlements, with 23,000 people, mostly ethnic Berbers. Located on an old date trade route, Siwa was an oasis vital to the trade route, as the natural springs and shade giving palm trees gave travelers respite from the desert. With the collapse of the Roman Empire, Siwa began its decline. In recent decades tourism has become a vital source of income. Much attention has been given to creating hotels that use local materials and play on local styles.

Egyptian Museum

Home to at least 120,000 items of ancient Egyptian antiquities, the Egyptian Museum is one of Cairo’s top attractions. There are two main floors of the museum, the ground floor and the first floor. On the ground floor there is an extensive collection of papyrus and coins used in by the ancient Egyptians. On the first floor there are artifacts from the final two dynasties of Ancient Egypt and also many artifacts taken from the Valley of the Kings. Highlights include the objects from the Tomb of Tutankhamen and the Royal Mummy Room containing 27 royal mummies from Pharaonic times.

Abu Simbel

Abu Simbel is an archaeological site comprising two massive rock-cut temples in southern Egypt on the western bank of Lake Nasser. The twin temples were originally carved out of the mountainside during the reign of Pharaoh Ramesses The Great in the 13th century BC, as a lasting monument to himself and his queen Nefertari. The complex was relocated in its entirety in the 1960s, when the temples were threatened by submersion in Lake Nasser, due to the construction of the Aswan High Dam. Abu Simbel remains one of Egypt’s top tourist attractions.

River Nile Cruise

Cruising the Nile is a popular way of visiting upper Egypt. The Nile River has been Egypt’s lifeline since ancient times and there is no better way to trace the passage of Egypt’s history than to follow the course of the Nile. Almost all Egyptian cruise ships travel the Luxor-Aswan route which is safe, scenic and terminates at two of Egypt’s most important towns. Taking a Felucca down the Nile is an adventurous option. Feluccas are sailboats that have been used on the Nile since antiquity. A Felucca is not quite as comfortable as a luxury cruise ship but nothing can beat sailing in a quiet rig that was designed thousands of years ago.

Red Sea Reef

The Red Sea, off the coast of Egypt, is one of the most beautiful places in the world to go diving. The waters of the Red Sea are renowned for their spectacular visibility and features some of the most exotic seascapes. With its wide expanse of coral formation on the reefs, it is home to thousands of different sea creatures. Red Sea beach resorts are located on both sides of the sea, on the east side and part of the Sinai peninsula is the long established Sharm El Sheikh and its neo-hippy counterpart, Dahab. On the west coast of the Red Sea lies relatively old and touristy Hurghada and a cluster of new resort towns.

Karnak

Although badly ruined, few sites in Egypt are more impressive than Karnak. It is the largest ancient religious site ever built, and represents the combined achievement of many generations of Egyptian builders. The Temple of Karnak actually consists of three main temples, smaller enclosed temples, and several outer temples located about 2.5 kilometers north of Luxor. One of the most famous structures of Karnak is the Hypostyle Hall, a hall area of 5,000 m2 (50,000 sq ft) with 134 massive columns arranged in 16 rows.

Giza Necropolis

The Pyramids of Giza, situated in the immediate vicinity of the southwestern suburbs of Cairo are the indisputable top attractions in Egypt. The pyramids at Giza were built over the span of three generations – by Khufu, his second reigning son Khafre, and Menkaure. The Great Pyramid of Khufu is an awe-inspiring 139 meters (455 feet) high making it the largest pyramid in Egypt, although nearby Khafre’s Pyramid appears to be larger as it is built at a higher elevation.

Egyptian recipes

1.   Egyptian liver – Alexandria style

Ingredients:

1/3 cup cooking oil
1 lb (400 GM) calf’s liver, chopped
6 garlic cloves, crushed and minced
1 large green bell pepper, chopped
1 chile pepper, seeded and chopped (add as many as you want to make it really spicy)
1 1/2 Tbs cumin powder
1/2 tsp cinnamon powder
1/4 tsp ginger powder
1/4 tsp clove powder
1/4 tsp cardamom powder
Juice of one lime or lemon
1 tsp salt

Instruction

~ Start by choosing a large pan with a cover.
~ Over high heat, Heat the oil in the pan.
~ When the oil is very hot, add the liver.

~ Liver is delicate. Quickly and carefully stir fry it until it changes color.

~ Add all remaining ingredients and mix well

~ Cover the pan. And over medium low heat, cook the liver for 15 minutes.
~ That’s it. The liver is ready!

Variations:
Instead of just bell pepper, add chopped tomatoes and chopped yellow onions.  All three vegetables should come together as about one cup. With less peppers in the dish, the flavor will be different, yet still delicious and healthier as you add more veggies.

 2.   Egyptian Molokheya – The soup of Jute

Ingredients

1 lb (400 GM) Frozen finely chopped Jute / Molokheya Leaves
4 cups chicken or vegetable broth
1 tsp salt or to taste
1/2 tsp cardamom powder
2 Tbs butter or cooking oil
6 garlic cloves, crushed
4 tsp coriander powder

Instructions

~ In a saucepan combine the broth, frozen molokheya, salt and cardamom.

~ Over medium heat, warm up the molokheya until it’s fully defrosted. Stir occasionally. This process will take about 15 minutes.
~ The most important step is to time the preparation of the garlic dressing, so that it’s ready as soon as the molokheya is all defrosted and the soup is beginning to boil. Preparing the garlic dressing takes about 5 minutes.
~ To prepare the garlic dressing, melt the butter in a small pan over medium high heat.

~ Add the garlic and coriander to the melted butter.

~ Stir fry until the garlic takes on a light golden brown color.

~ As soon as the molokheya is beginning to boil, add the garlic dressing and quickly cover the saucepan. Covering the saucepan will allow the smell of the dressing to be infused in the soup.
~ Ten seconds after, remove the cover. Warm up the soup again without bringing it to a boil.

~ Now it’s ready to serve with the pickled onions, pita bread and steamed rice

3.   Egyptian Kofta

Ingredients:

1 lb ground beef

1/4 lb ground lamb (optional, if not using then add more ground beef instead)

1/2 cup minced parsley

1 grated small onion

2 minced garlic

1 Tbs salt

1 tsp crushed black pepper

1/2 tsp cumin powder

1 tsp nutmeg

Extra virgin olive oil Spray

1 piece of charcoal

Instructions

~ Mix the onion and garlic with the spices and let it sit at room temperature for 15 minutes

~ Add the meat and the parsley to the onion and mix well.  Shape the meat into kofta shapes.

~ Spray the bottom of a large pan with the olive oil.  Heat the pan over medium high heat.

~ When the pan is hot, add the koftas and pan fry on all sides.  Lower the heat and cover the pan.

~ Let it cook for 5 minutes.  Then uncover the pan and let any liquid evaporate.

~ The kofta is now ready to serve or you can continue to the next steps to add the charcoal smoky taste:

~ When cooking the kofta, get the charcoal ready by putting it on a medium high fire until it turns gray.

~ Make a small pocket that will hold the charcoal: Take a piece of aluminium foil (8×8″/20x20cm), fold in half then fold the edges to make the pocket shape.

~ Place 1 Tbs of olive oil and the hot charcoal to the foil.

~ When the kofta is cooked, remove from the heat.  Make a hole in the middle of the pan, pushing aside the koftas.

~ Put the foil packet in that hole and quickly cover the pan.  The smoke from the charcoal will fill the pan and infuse the koftas.

~ After 2 minutes, your kofta is ready to be served.

4.    Ice cream with khoshaf Sauce an Egyptian Twist

Ingredients:
Ice cream for 16 persons
1 cup  chopped dried apricots
1/2 cup chopped dried prunes
1/2 cup raisins
1 cup orange juice
1 1/4 cups water
1/4 cup sugar

Instructions
~ Over medium high heat, bring the orange juice, water and sugar to a boil in a small saucepan, mixing often.
~ Add the dried fruits and bring to a boil.  Let it simmer over medium low heat for 10 minutes
~ Your sauce is now ready.
~ In every ice cream bowl, add 2 scoops of ice cream.  Drizzle with khoshaf sauce. Add your favorite condiments

Variations:
~ You can use the same sauce as a topping for plain yogurt, a slice of yogurt cake, or a slice of pound cake .
~ You can also vary the dried fruits to your liking.  There are so many dried fruits out there.  Just make sure you cut them all in the same size and you vary the colors of the fruits you pick.


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Interesting places to visit in Morroco

Interesting places to visit in Morocco

With long beaches, fortified fishing ports, lush oases and the High Atlas Mountains, Morocco’s coasts and countryside offer plenty of interest to travelers. Throw in the imperial cities of Fez, Meknes and Marrakesh with their superb examples of early Islamic architecture, and you’ll understand why Morocco is a great travel destination.

Meknes

Meknes is one of the four Imperial cities of Morocco and its name and fame is closely linked to that of Sultan Moulay Ismail. The Sultan turned Meknes into an impressive city in Spanish-Moorish style, surrounded by high walls with great gates. While Meknes is an imperial city with a lot of historical monuments and natural sites it is also the nearest city to the Roman ruins of Volubilis.

Volubilis

In antiquity, Volubilis was an important Roman town situated near the westernmost border of Roman conquests in present day Morocco. It was the administrative center of the province Mauretania Tingitana. The fertile lands of the province produced many commodities such as grain and olive oil, which were exported to Rome, contributing to the province’s wealth and prosperity. The Romans evacuated most of Morocco at the end of the 3rd century AD but people continued to live in Volubilis for many centuries.

Chefchaouen

Chefchaouen (or Chaouen) is a gorgeous mountain city in northeastern Morocco. The picturesque Medina, set against the dramatic backdrop of the Rif Mountains, is filled with whitewashed homes with distinctive, powder-blue accents. It is a popular shopping destination offering many native handicrafts that are not available elsewhere in Morocco, such as wool garments and woven blankets. The goat cheese native to the area is also popular with tourists. The region around Chefchaouen is one of the main producers of cannabis in Morocco. Hashish is subsequently sold all over town, but is mostly the domain of native Chaouenis.

Todra Gorge

Todra Gorge is situated on the remote east side of the High Atlas Mountains. Both the Todra and neighboring Dades Rivers have carved out cliff-sided canyons through the mountains. The final 600 meters of the Todra Gorge are the most spectacular as the canyon narrows to a flat stony track as little as 10 meters (33 ft) wide in places with sheer and smooth rock walls up to 160 meters (525 ft) high on each side.

Essaouira

Essaouira is a relaxed fishing port, protected by a natural bay. It was formerly known, by the 16th century Portuguese as Mogador. The present city of Essaouira was only built during the 18th century to increase trade exchanges with the European powers. Nowadays, Essaouira is renowned for its Kitesurfing and windsurfing, with the powerful trade wind blowing almost constantly onto the protected bay. Parasols tend to be used on the beach as a protection against the wind and the blowing sand. The Medina of Essaouira is home to many small arts and crafts businesses, notably cabinet making and wood-carving.

Draa Valley

Located south of the High Atlas mountains, the stunning Draa Valley, lined with old Kasbahs, Berber villages and palm groves, spreads from Ouarzazate in the west to Zagora in the east. A drive through the valley is undoubtedly one of the most scenic journeys in Morocco. The Draa Valley is intersected by the Draa River which starts in the High Atlas and ends at the Atlantic Ocean, though in reality the river normally dries out before reaching the ocean.

Erg Chebbi

The Erg Chebbi dunes are located in the Sahara Desert. The awe-inspiring dunes are as high as 150 meters tall, and one certainly feels small in their shadows. Erg Chebbi special feature is its beautiful unique orange colored sand. Excursions to the dunes normally start from the village of Merzouga which is located on the edge of the erg. Camel trekking is the most popular option although it isn’t the most comfortable way of travelling.

Fes el Bali

Fes-al-Bali, the larger of the two medinas of Fes, is a nearly intact medieval city. With a population of about 150,000 inhabitants, it is the largest Carfree urban area in the world by population. Transports of goods are provided by donkeys, carriages, and motor bikes. The entire Medina is surrounded by high walls with a number of historic city gates. Several shops and restaurants have a rooftop terrace which is a great way to escape the bustling streets. The views are particularly spectacular during sunset and after dark.

Ait Benhaddou

Aït Benhaddou is one of Ouarzazate’s fortified cities along the former caravan route between the Sahara and Marrakech. Inside the high mud walls are 6 kasbahs and a small number of homes. Most of the town’s inhabitants now live in a more modern village at the other side of the river although a few families still live within the city walls. Aït Benhaddou has appeared in several movies, including Lawrence of Arabia and Gladiator.

Djemaa El Fna

Is the highlight of any visit to Marrakech and one of the top tourist attractions in Morocco. By day this square at the heart of the Medina is largely filled with snake charmers and people with monkeys, as well as some of the more common stalls. As the day progresses the entertainments on offer change: the snake charmers depart, and in the afternoon and evening the square becomes more crowded, with storytellers, magicians, and peddlers of traditional medicines. As dark descends Djemaa El-Fna fills with dozens of food-stalls, and the crowds are at their height.

Morroccan Recipes

1. Moroccan chicken

Ingredients

·         Oil

·         1.5 kg skinless chicken casserole pieces or diced thigh fillet

·         1onion, diced

·         2garlic cloves, crushed

·         1 tsp ground cinnamon

·         1 tsp ground ginger

·         1 tsp ground cumin

·         ¼ tsp ground cardamom

·         1 pinch saffron threads

·         6tomatoes (500 g), diced

·         250 ml (1 cup) chicken stock

·         Salt and freshly ground black pepper

·         2 tbsp honey

·         1 tbsp orange-blossom water

·         2 tbsp flaked toasted almonds

·         ¼ cup coriander leaves

I   Instructions

Heat a heavy-based saucepan over a medium–high heat. Add a generous splash of oil and cook the chicken pieces until golden brown all over. This may need to be done in batches. Remove the chicken and set aside.

Return the pan to the heat. Add more oil, if necessary, and cook the onion for 3–4 minutes, stirring often, until soft. Add the garlic, cinnamon, ginger, cumin, cardamom and saffron. Cook for 1–2 minutes, then add the diced tomatoes. Lower the heat and cook for 5 minutes, stirring occasionally. Raise the heat, add the stock and chicken and bring to the boil. Season with salt and pepper. Reduce the heat and simmer for 30–40 minutes, or until the chicken is cooked.

Remove the chicken pieces and set them aside to keep warm. Raise the heat under the saucepan and reduce the cooking liquid until it’s the consistency of thick cream. Add the honey and continue to cook for 5–6 minutes, stirring often, until it’s reduced and like jam.

Check seasoning, add orange-blossom water and return the chicken to the pan to heat through.

Scatter the chicken with almonds and coriander. Serve with couscous.

2. Moroccan bread

Ingredients

·         7 g sachets dried yeast or 20g fresh yeast, crumbled

·         300 g (2 cups) bread flour (see Note)

·         80 g (½ cup) fine semolina

·         90 g (½ cup) coarse semolina

 Instruction

Proving time 2 hours

Place yeast and 60 ml warm water in a small bowl. Mix to combine, then stand in a warm, draught-free place for 10 minutes or until yeast starts to bubble.

Place flour, semolinas and 1 tsp salt in the bowl of an electric mixer. Make a well in the center, then add yeast mixture and 300 ml water. First mix with a wooden spoon until just combined, then using an electric mixer fitted with a dough hook, mix on medium speed for 5 minutes or until mixture forms a soft dough; it will be quite sticky to start but will firm upon kneading. Increase speed to high. Knead for a further 5 minutes or until dough is smooth and elastic.

Place the dough in a lightly floured bowl, cover with a clean, damp tea towel and stand in a warm, draught-free place for 1 hour or until dough doubles in size.

Turn dough out onto a lightly floured work surface and roll into a log. Cut into 6 portions. Using the heel of your palm, shape each portion into 15 cm discs. Place on 2 oven trays lined with baking paper, cover with a damp tea towel and stand in a warm, draught-free place for 1 hour or until the dough almost doubles in size.

Preheat oven to 210°C. Bake bread, swapping trays halfway, for 30 minutes or until golden and bread sounds hollow when tapped.

 3. Bistella

Ingredients

·       Oil

·         1onion, diced

·         1 garlic clove, crushed

·         500 g skinless chicken thigh fillets, diced

·         ½ tsp ground ginger

·         ½ tsp ground cinnamon

·         ½ tsp ground allspice

·         125 ml (½ cup) chicken stock

·         1 tbsp tomato paste

·         Salt and freshly ground black pepper

·         2 tbsp chopped coriander

·         8 sheets filo pastry

·         150 g melted butter

·         150 g (1½ cups) flaked toasted almonds

·         45 g (⅓ cup) icing sugar

·         1 tsp ground cinnamon

Instructions

Heat a heavy-based frypan over a medium heat. Add a splash of oil and the onion and cook for 3–4 minutes, stirring often.

Add the garlic and chicken and cook for 5–6 minutes, or until the chicken is golden brown.

Add the spices and cook for 1–2 minutes, until fragrant.

Add the stock and tomato paste and season with salt and pepper. Bring to the boil.

Reduce to a simmer and cook for 6–8 minutes, stirring often, until the chicken is cooked and most of the stock has been absorbed.

Check seasoning and add chopped coriander.

Preheat oven to 180°C.

Brush each sheet of filo pastry with melted butter. Lay 3–4 sheets in the base of a buttered 25 cm flan tin, allowing plenty of pastries to hang over the edges.

Add the chicken filling and sprinkle with the toasted almonds. Top with another 3–4 pieces of buttered filo. Fold the edges over to totally encase the filling.

Bake in the preheated oven for 15–20 minutes, or until golden brown and the chicken is heated through.

Sieve the icing sugar and cinnamon together. Dust the bistella with icing sugar and serve hot.

4. Vegetable and lentil soup

Ingredients

·         500 g brown lentils

·         80 ml (⅓ cup) extra-virgin olive oil

·         2white onions, chopped

·         8cloves garlic, finely chopped

·         3celery sticks, thinly sliced

·         4tomatoes, peeled and chopped

·         3bay leaves

·         ½ cup chopped coriander leaves, plus extra to serve

·         2.5 liters (12 cups) vegetable stock or water

·         2 tsp salt

·         1 tsp black pepper

·         1long red chili, seeds removed, finely chopped, plus extra to serve

·         ¼ cup tomato paste

·         2carrots, cut into ½ cm cubes

·         Flat bread, to serve

 Instructions

Rinse the lentils in cold water, drain and set aside. Place a large, heavy-based saucepan over medium heat. Add the oil, onions, garlic and celery and cook for 5 minutes, stirring regularly, until soft. Add the tomatoes, bay leaves, coriander and 2 liters (8 cups) water. Season with salt and pepper and bring to the boil. Add the chili, lentils, tomato paste and carrots. Stir well, reduce the heat and simmer for 40–45 minutes until the lentils are tender, adding an extra 250 ml (1 cup) stock or water if the soup looks too thick.

Ladle the soup into bowls and top with extra chili and coriander. Serve with bread.

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