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EGYPT

A millennia-old civilization...

As for Canada, it is the works council of my half which organizes this trip by the intermediaire of a tour operator: Adventis Voyages (closed since 2008).

The advantage of this type of operation, it is that price is very interesting negotiated coach for a group of quarantine persons.

They take us on the step of the door and bring you back to the endoit same at the end of circuit and everything is understood (even tips).

Detail of circuit

Therefore in May, 2002, the bus takes us therefore in the door of the firm and brings us in the railway station St Charles de Marseille to take T.G.V towards the railway station from Lyons to Paris there.

From there a bus with a representative of TOUR OPERATOR STI VOYAGES (disappeared since) accompanies us during the transfer up to the airport of Orly with takeoff directly in Louxor.

Louxor

In arrival they install in us on board of a boat of cruise five stars in Esna , departure of the circuit of week.

After this first fluvial night, we leave the edge for Louxor ( Icone ) where we are going to visit numerous temples and monuments owed in most cases to Ramses II and to Amenophis III.

The clearing of the temple is not ended yet.

This temple served that once in year on the occasion of the stream of the God Amon and been linked up with the temple of Karnak by a path of Sphynx from which they can see a party.

One of the obelisks of the entrance to the temple is in Paris on the Place de la Concorde.

The temple of Karnak is a set of composed of a large temple dedicated to Amon and its dependencies, the old quay and its alley of 40 rams, the courtyard decorated with porticoes, columns and two rows of Sphinxes , the temples of Seti Ier and Ramses III, this huge room where 134 columns stand.

La construction de ce groupe de batiments a duré huit siècles.

The Valley of Kings and Queens

Back from our visit, we make a photo stop for the two colossi of Memnon , which indicate the proximity of the Valley of the Kings and that of the Queens.

It is in fact the necropolis of Thebes where all the phraraons and their families were buried, as well as the greatest notables

But there are no graves left, stolen for their wealth, by former workers in most cases.

Edfou

Sailing to Edfou ( Icone ), the holy city of Horus (his temple ) which we will visit aboard horse-drawn carriages.

In an exceptional state of preservation and second in size of all the temples

It has an exclusively religious and mythological decoration from the Ptolemaic period.

Kom Ombo

Still on the Nile, we reach Kom Ombo ( Icone ) and its temple .

Like an acropolis, this sanctuary soars its columns on a sumptuous esplanade dominating a loop of the river.

It is dedicated to two deities: Sobek (there are many crocodile mummies) and Harosis. It therefore has everything in double, entrance, room and chapel as well as two sanctuaries.

The night visit is done under multicolored lighting.

Aswan

Navigation to Assouan ( Icone ) and its dam which ends our cruise.

Philae

The temple of Philae ( Icone ) is dedicated to the worship of the goddess Isis .

This island is one of the most picturesque sites in the Nile Valley and Upper Egypt.

The construction of the first, then of the High Dam, giving rise to Lake Nasser, required the removal of this temple to a more suitable place: the island of Agilka located 300m from its initial point.

A felucca ride on the Nile around the Elephantine Islands with a view of the Mausoleum ofAga Khan .

Visit of a Nubian village with its inhabitants and traditions with a warm welcome among the children.

Abou Simbel

Then take off very early for Abou Simbel ( Icone ). The two temples built by Ramses II were saved by UNESCO, thanks to a gigantic rescue operation, because they were dug into the mountain.

It was necessary to cut the rocks into blocks to be able to reconstitute everything (the word that comes to mind: titanic!).

End of the visit to Upper Egypt, now the capital.

Cairo

With Cairo ( Icone ) we have to visit a lot of things.

First the National Museum of Antiquities which took us almost a day. Also visit the citadel of Saladin built on the hill of Mokkatam, the Mosque of Mohammed Ali then walk in the souks of Khan El Khalili .

The sites of Memphis and Saqqara ( Icone ) are true testimony to the evolution of Egyptian civilization, but what about the Giza plateau and symbol of ancient Egypt, with its three pyramids: Keops (the largest, built around the year 2690 BC which is one of the seven wonders of the world), Kephren and Mykerinos, guarded by the famous Sphynx with the body of a lion and the face of a pharaoh.

Nous terminons notre circuit par une visite dans un institut de papyrus et notre dernière soirée sera consacré à un son et lumière sur le plateau avec les pyramides en arrière-plan.

Weather

CAIRO WEATHER

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Latest news

INFORMATIONNovember 2, 2022
Pulmonary infection – Coronavirus Covid-19
The epidemic of Covid 19 always circulates in Egypt. In this health context, it is recommended to notice gestures strictly barriers.
All the restrictions linked to the epidemic of Covid-19 for the entrance on the Egyptian territory was raised.

What it is necessary to know

History

Egypt was during more than three millenniums the frame of the most advanced civilization. The country remains famous for its archeological wealth in spite of the disappearing of numerous archives. The history of ancient Egypt is therefore known only in a incomplete way. For 1980s, the egyptienne army is the permiere armed with the region in spite of difficulties economic of the country. Paleolithic period] (500000~10000 before Christ)

Mesolithic period (10000~5000 BC)
Neolithic or predynastic period (5000~3100 BC)
Archaic Period (3100~2695 BC)
Old Kingdom (2695~2180 BC)
First Intermediate Period (2180~2040 BC)
Middle Kingdom (2040~1552 BC)
Second Intermediate Period (1785~1550 BC)
New Kingdom (1550~945 BC)
Third Intermediate Period (945~525 BC)
Late Period (525~332 BC)
Macedonian Period (332~305 BC)
Ptolemaic Period (305~30 BC)
Roman period (30 BC~395 AD)
Byzantine period (395~640)
Islamic period (640~)
Ottoman period (1517~1914)
British Protectorate (1914~1953)
Republic (1953~)

Policy

The Arab Republic of Egypt is a democratic state belonging to the Arab Nation. Islam is the state religion but freedom of thought and worship are guaranteed. Executive power is held by the President of the Republic (2004: Mohammed Hosni Mubarak), elected in a referendum for a six-year term.

This mandate can be renewed thereafter. Legislative power belongs to the People's Assembly (members elected for a period of 5 years by universal suffrage). Finally, a consultative assembly, called the Shura, is consulted by the President of the Republic and the People's Assembly on political decisions.

This assembly is made up of 264 members, 2/3 of whom are elected, and 1/3 appointed by the President of the Republic.

Economy

The country is in the throes of great economic difficulties. Formerly essentially agrarian, the Egyptian economy is now trying to diversify into areas such as tourism or industry. Egypt's main economic partners (2004) are the United States, the European Union, and Japan. The main economic resources of Egypt are oil, metals, tourism, and agriculture (especially cotton).

Geography

Besides the capital, Cairo, the major Egyptian cities are: Alexandria, Aswan, Assiout, El-Mahalla El-Kubra, Gizhe, Hurgharda, Luxor, Karnak, Kom Ombo, Port Safaga, Port Said, Sharm el-Sheikh, Shubra-El-Khema, Suez, Zagazig. Four regions are generally distinguished, Upper Egypt, Middle Egypt, Lower Egypt and Nubia.

Egypt is a country with a semi-desert climate of about one million square kilometers. Indeed only the fertile strip around the Nile, the Delta and the few scattered oases are suitable for human settlement. The rest of the country is covered by desert. Libyan Desert (western desert) to the west Arabian Desert (eastern desert) to the east Sinai to the northeast

In antiquity, the country was divided into two parts which are now called Lower Egypt and Upper Egypt. Up and down do not refer to our western north-south view of the world, but to the flow of the Nile. The Nile taking its source in the south and flowing into the Mediterranean Sea in the north, Upper Egypt corresponds to the southern part of the country while Lower Egypt corresponds to the northern part.

Nowadays, we also speak of Middle Egypt to designate the region of Assiut which is in the middle of the country. The highest points of Egypt are Mount Sinai (2285 m), and Gebel Chayeb (2880 m), and its main river is the Nile whose length is 6671 km. The main cities of Egypt are: Alexandria (6 million inhabitants); Port Said (470,000 inhabitants); Aswan (230,000 inhabitants)

Nubia is the region that begins south of Aswan and continues into Sudan. Part of Egyptian Nubia is today covered by the waters of Lake Nasser formed following the construction of the Aswan High Dam finished in 1970. In antiquity, the Nubian border of Egypt was subject to frequent trips according to the successive conquests that marked the region.

Source: Wikipedia

Additional Information

When to leave?

The ideal is from October to May, because it is not too hot, especially in the South.

Transport

Egypt is very well served by many companies and the prices are correct because of the competition. The roads are in good condition (well the tourist roads, the others?).

Sleep / Eat

As it is a country that lives off tourism, overnight stays are pleasant, especially on the boats. When meals are good and plentiful (with all these visits you need strength)

Purchase

On sites, it is quite expensive and the bazaars are not terrible.

Shawrabat aleads

Ingredients
250 g of orange lentils. 2 onions. 2 tbsp. at s. of oil. 3 cloves of garlic. 1 C. c. of cumin. Salt. stuffing: 3 hard-boiled eggs 700 g of cheese (St Florentin, Gervais, goats, Gruyère)
Preparation
Wash and remove the stones that are with the lentils Heat water with a pinch of salt and as soon as the water boils, add the lentils and the onions In a frying pan, heat 2 tablespoons of oil and add the 3 crushed cloves of garlic, the cumin and the salt Brown for 3-4 minutes over medium heat Pour the lentil-onion mixture into the bowl of a mixer and add the garlic-cumin mixture Mix everything with a little water from the lentil cooking water Serve hot

Hisa' alllymwn

Ingredients
1 free-range chicken. 2 liters of chicken broth. 2 lemons. 1 celery. 500 g of potatoes. 3 large turnips. fresh coriander. Salt and pepper.
Preparation
Cut the chicken, keeping the thighs, wings and breasts In a thick-bottomed casserole dish, pour the chicken broth and bring to the boil Add the potatoes, turnips and celery and cook covered for 15 minutes at medium heat ( prolong the cooking if the vegetables are not quite cooked yet ). Salt and pepper and add the chicken and squeezed lemons Let the soup cook for 30 minutes half-covered You can add fresh coriander to the soup at the end of cooking

Starters

Dolmas

Ingredients
250 g of vine leaves in a glass box. 2 glasses of washed rice. 200 g minced steak. 1 large chopped onion. Leafy parsley. 2 large tomatoes, diced. 1/2 glass of lemon juice. 1 glass of olive oil. 1 C. at s. of tomato puree. 1 C. at s. salt. Chopped thyme and bay leaf. 1 cu. c. of pepper. 1/2 tsp. c. of turmeric. stuffing: 3 hard-boiled eggs 700 g of cheese (St Florentin, Gervais, goats, Gruyère)
Preparation
Prepare the stuffing in a large bowl with: the rice, ground beef, onion, parsley, tomatoes, lemon juice, olive oil, tomato purée, salt, pepper, turmeric, thyme and bay leaf Stuff the rough part of the To do this, place a teaspoon of the stuffing on each of the vine leaves Then roll them up, folding each side The stuffing must be completely covered by the leaf, the stuffing should no longer be visible Place the vine leaves thus prepared in a thick-bottomed saucepan Cover with 2 glasses of water, 1/4 glass of squeezed lemon, 1/2 teaspoon of salt and 3 tablespoons of oil Cook covered and over low heat until the rice has completely absorbed the water. If the rice is not cooked enough, add 1/2 glass of

Kharshuf mahshiun

Ingredients
1 kg of artichoke hearts. 700 g minced steak. 1 small can of peeled tomatoes. 1 large onion. 1 lemon. 1 bunch of parsley. 5 eggs. 1/2 baguette (stale bread). Chopped thyme and bay leaf. salt pepper. 1 C. c. of pepper. 1/2 tsp. c. of turmeric.
Preparation
Mix the meat with the chopped parsley, minced onion, thyme, bay leaf, salt and pepper Dip the stale bread in the water so that it soaks, remove the crust and wring out the crumb Add it to the preparation to the meat Add 3 whole eggs Stuff the artichokes and flatten the stuffing, pressing down well Put some oil in a saucepan and flour on a plate Break 2 whole eggs and beat them Add a teaspoon of water and beat the all Flour the stuffing side, then pass over the beaten egg Then fry the stuffing side only in a frying pan Place on a plate In the frying pan, empty the frying oil and put the artichokes on it, artichoke side this time Add a spoon tablespoons oil, salt, lemon juice, peeled tomatoes, tomato puree, salt and pepper Cover withwater and simmer gently Serve hot

Kahka

Ingredients
1 kg de farine. 1 sachet de levure boulangère délayée dans un verre d'eau. 250 g de beurre fondu. 1 verre d'huile. 2 c. à c. de sel. 1 c. à s. de cumin.
Preparation
Mélangez le beurre, l'huile, le sel et le cumin dans un bol Ajoutez la levure diluée dans de l'eau, puis ajoutez un verre et demi d'eau dans la pâte pour la rendre plus élastique Laissez reposer 15 mn Faites cuire à four doux (160°C environ) pendant 30 mn A déguster à température

Samboussek

Ingredients
1 kg of flour. 2 glasses of water. 1 glass of oil. 1 glass of melted butter. Salt. stuffing: 3 hard-boiled eggs 700 g of cheese (St Florentin, Gervais, goats, Gruyère)
Preparation
Make the dough by mixing all the ingredients Form a ball and let the dough rest for 1 hour Meanwhile, prepare the stuffing Roll out the dough and form circles with a cup Place a teaspoon of stuffing in the center and fold in 2 so that it forms small pâtés In a bowl, beat an egg and spread it on the pâtés with a brush Then, place seeds sesame seeds on the pâtés Bake at 190°C for around 20 mins Serve hot or lukewarm

Dishes

Foul midamess

Ingredients
300 g peeled and cleaned broad beans. 1 onion. 1 clove of garlic. 1/2 liter of water. 1 lemon. 1 C. at s. of butter. 1 C. c. chopped parsley. Cumin. Salt, white pepper.
Preparation
In a pan, melt the butter Add a pinch of cumin and mix well Add the water and bring to the boil Pour the washed broad beans, the lemon juice, the chopped onion and garlic into the pan Bring back to the heat soft and skim Add salt shortly before the end of cooking Finally add the parsley and white pepper Serve hot You can add hard-boiled eggs to the foul

Alzulabia

Ingredients
500g ground beef. 1/2 glass of rice. 1/2 glass of chopped parsley. 2 minced garlic cloves. 1 onion. 2 glasses of tomato sauce. oil. Salt, pepper
Preparation
In a bowl, mix all the ingredients Form small balls with your hands Fry them in a pan with a little oil Place them on absorbent paper to remove excess oil Heat the tomato sauce (500 g of tomatoes + 1/2 glass of water) in a saucepan Once it boils, add the meatballs and simmer for 15 minutes before serving

Falafels

Ingredients
250 g of chickpeas. 1 onion. 4 cloves of garlic. 1/2 bunch of flat-leaf parsley. 1 pinch of cayenne pepper. 1 C. c. ground coriander. 1 C. c. of cumin. 1 C. c. baking powder. 1 C. at s. of flour. 50 g of breadcrumbs. Salt, pepper.25 cl of sunflower oil
125 g of tahina (Sesame paste, or tahini, is prepared from ground sesame seeds, olive oil, lemon juice and garlic. It is sold in jars or canned in supermarkets and oriental grocery stores.)
the juice of 1/2 lemon. 3 tbsp. at s. of yogurt
Preparation
Soak the chickpeas in a large quantity of water for 12 hours, then put them to drain in a colander Peel and finely chop the onion and 2 cloves of garlic Wash, dry and coarsely chop the parsley leaves Strain them chickpeas, parsley and the onion-garlic mixture, chopped in a blender to make a puree Then, add the chilli, coriander, half the cumin, yeast, flour and breadcrumbs to this puree Salt, pepper and mix to obtain a smooth paste Form balls the size of a walnut Heat a little oil in a deep frying pan over medium heat Brown the balls in small quantities, adding more oil if necessary Let drain on paper absorbent Mix the tahina with the lemon juice,yoghurt and remaining cumin Season with salt and pepper Peel and chop the remaining 2 cloves of garlic, then mix them with the sauce Serve the meatballs with sauce and pitas

Molokheya

Ingredients
90 g of dried molokhia leaves (can be found at grocers specializing in Near Eastern products) 1 liter of chicken stock. 1 kg of chicken, lamb or rabbit. 1 onion. 2 tomatoes. 3 cloves of garlic. 25g of butter. 30 g for the molokhia. Salt. 2 sprigs of coriander.
Preparation
Chop the molokhia leaves very finely Leave to swell for at least 30 minutes in 10 cl of cold chicken broth Heat the rest of the broth in a saucepan Add the molokhia, and let the soup simmer for 20 minutes, stirring occasionally Add the meat cut into pieces and let it cook in the broth for about 30 minutes Peel and chop the onion and garlic cloves Cut the tomatoes into large pieces Melt the butter in a frying pan and brown the onion and cloves of garlic for 4-6 mins Add the tomatoes and cook for a few more minutes Salt Pour the tomato sauce into the soup and bring to a boil Rinse and dry the chopped coriander in the pan, then serve the soup The soup is usually served with rice cooked the Egyptian way

Arz misriun

Ingredients
2 glasses of round rice. 3 glasses of hot water. 1 C. at s. of oil. Salt.
Preparation
In a saucepan, heat the oil Then add the water and a pinch of salt Once the water is boiling, add the washed rice to the water, let it boil and stir often Lower the heat and let it cook When the rice swells, put the lid on and cook over low heat for 10-15 minutes Stir often so that the rice does not stick to the bottom of the pan Once the rice is cooked, turn off the heat and leave the rice for 5 minutes so that it comes apart You can serve the rice with a good molokhia (see above)

Desserts

Baklavas

Ingredients
1 packet of "filas". 2 glasses of crushed walnuts. 1 glass of sugar. 1 tbsp. coffee nutmeg. 1 tbsp. cinnamon. 250g of butter. 10 cl of honey. 1 lemon
Preparation
In a bowl, mix the walnuts, sugar, nutmeg and cinnamon On the oven tray, spread 10 sheets of filas, add 1/8th of the stuffing on top, put back 2 sheets of filas Alternate a layer of stuffing, a layer of filas (2 sheets), 8 times, and finish with 10 sheets of filas Cut the cake into diamond shapes Melt the butter and spread it over the baklava Place in the oven for 30 minutes (top of the golden cake) Prepare the syrup: honey, 1/2 glass of water, juice of 1/2 lemon Pour over the cake once it is out of the oven To be enjoyed at room temperature Present in individual portions

Basboussa

Ingredients
Cake : 300 g very fine semolina. 300 g caster sugar. 4 plain yogurts. 1 packet of dry yeast. 1 sachet of vanilla sugar. 1 packet of slivered almonds. 3 tbsp. at s. orange blossom water. 200 g of melted butter.
Syrup : 300 g of sugar. 1.5 glasses of water. 1 lemon
Preparation
In a large bowl, mix the semolina, the sugar, the natural yoghurts, the vanilla sugar, the orange blossom water, half the packet of slivered almonds and the sachet of yeast Let the preparation rest for 1h30 Then add the melted butter with the preparation and bake in the oven at 200°C As soon as the cake begins to brown, add the second half of the packet of slivered almonds on top and return to the oven The cake is cooked when the blade of the knife comes out clean Dial a syrup by putting the sugar, water and lemon in a saucepan Boil everything and let it thicken until the mixture becomes a syrup Pour this syrup over the cold cake to soak it Let the cake rest 20 minutes before serving

Konafa

Ingredients
500 g of angel hair. 100g of butter. raisins. chopped hazelnuts. grated coconut. icing sugar.
syrup : 2 glasses of sugar. 1 glass of water. 2 tbsp. c. of squeezed lemon
Preparation
Prepare the syrup with the ingredients Place half of the angel hair in a buttered mold Press well to give it the shape of the mold Pour half the butter over it Sprinkle with icing sugar, raisins, hazelnuts and coconut Place the rest of the angel hair on top Pour the rest of the butter over everything and bake for 40 minutes at 180°C halfway through cooking, turn the konafa over and cook again Once cooked, remove the konafa from the oven and pour the syrup over Serve warm or cold

Drinks

Tea, coffee, Karkadé (infusion of Hibiscus flower), etc...

This page to discover Egypt