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~~Egypt~~ - PowerPoint PPT Presentation


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~~Egypt~~. Location. Sight Seeing. Egyptian Food. Location. Egypt is located in North Africa, bordering on the Mediterranean Sea to the north, Libya to the west, the Gaza Strip to the east, and Sudan to the south.

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egypt

~~Egypt~~

Location

Sight Seeing

Egyptian Food

location
Location
  • Egypt is located in North Africa, bordering on the Mediterranean Sea to the north, Libya to the west, the Gaza Strip to the east, and Sudan to the south.
  • With an area of 1,001,450 square kilometers (386,659 square miles) and a coastline of 2,450 kilometers (1,522 miles), Egypt is slightly more than 3 times the size of New Mexico.

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sight seeing
Sight Seeing

The Pyramids of Giza

  • There are three main Pyramids here, which were built in 2550 B.C). The Pyramids of Ancient Egypt were built as tombs for Kings (and Queens), and it was the exclusive privilege to have a Pyramid tomb.

Sahara Desert: Dunes and Rockscapes

  • The Sahara Desert offers an enchanting beauty that few places in the world have. The dunes look as if they are painted by the sun!

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egyptian food
Egyptian Food
  • Mostly vegetarian
  • Seafood near the coasts
  • Bread is eaten with almost everymeal

(click on the picture for the recipe for Maḥshi)

  • Maḥshi- A stuffing of rice, seasoned with herbs and spices, into vegetables like green peppers, aubergines, courgettes, tomatoes, or cabbage leaves

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ma shi
Maḥshi
  • Cabbage or … grape-leaves.
  • 1 large onion, diced
  • 200g minced meat
  • 1 tbsp tomato paste
  • 2 garlic cloves, minced
  • 5 large tomatoes (or 1 small tin about 400g), mashed or pureed
  • 1/4 or 1/3 cup parsley, chopped
  • 1 tbsp dill, chopped
  • about 1/4 tsp thyme
  • salt and pepper
  • 250g rice (special rice for stuffing), washed
  • about 150-200g grape-leaves
  • vegetable stock or broth
  • Fry the meat and sweat the onions in few olive oil. Add tomato paste and garlic, fry a few minutes. Deglaze with tomato puree and boil up. Add herbs, spices and rice, take from heat and stir.Place 1 tbsp stuffing on each grape-leaf and wrap. Place stuffed grape-leaves tightly into a pot. Ad broth until maḥshi are covered. Place a plate into the pot to prevent the maḥshi from rising. Cook for about 40-60 minutes on low heat until the grape-leaves are taut and the rice is done.

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