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Showing posts with label Egypt. Show all posts

Thursday, June 25, 2015

The Temple of Kalabsha - Egypt

Mandulis Unveiled
The Temple of Kalabsha

Walk along an imposing stone causeway that leads from the banks of the lake to the first pylon of the temple, pass a colonnaded court and into the eight columned hypostyle hall. Note the hieroglyphs and the reliefs of Greek pharaohs paying homage to Ancient Egyptian deities. Look for Mandulis, the god clad in the vulture feathered cloak.

Built during the late Ptolemaic period and completed during the reign of the Roman emperor Augustus, the Temple of Kalabsha was dedicated to the Nubian god called Mandulis.

Abu-Simbel Temples Egypt

Abu Simbel Temples

Prepare to be blown away by the magnificence of these temples. They are undisputedly one of the world's most breathtaking monuments, and Egypt’s second most visited touristic site, the Pyramids of Giza being on the top of the list.
The relocation of the temples was a historic event in the 1960's. At that time, the temples were threatened by submersion in Lake Nasser when the High Dam was constructed. The Egyptian government with the support of UNESCO launched a world wide appeal to save these colossal landmarks. They were successfully dismantled and relocated to a spot 60 meters above the cliff where they had been initially built. The more famous of the two temples is dedicated to Ramses II and the smaller one to his favourite wife Nefertari. They were both built by Ramses II in the 13th century BC. The gigantic façade of Ramses II temple represents four colossal seated figures of Ramses. The façade is 119 feet wide, 100 feet high, and the statues are each 67 feet high. The façade door leads to the interior of the temple is a 185 feet long man-made rock cave that leads to a series of halls and rooms.

The most remarkable feature of the temple of Abu-Simbel is that the construction is oriented in a way that twice a year, the morning sun rays shine through the length of the inner temple cave and illuminate the statues of the four gods seated at the end of the cave.

- See more at: http://en.egypt.travel/attraction/index/abu-simbel-temples#sthash.o9TdzYh9.dpuf

Prepare to be blown away by the magnificence of these temples. They are undisputedly one of the world's most breathtaking monuments, and Egypt’s second most visited touristic site, the Pyramids of Giza being on the top of the list.
The relocation of the temples was a historic event in the 1960's. At that time, the temples were threatened by submersion in Lake Nasser when the High Dam was constructed. The Egyptian government with the support of UNESCO launched a world wide appeal to save these colossal landmarks. They were successfully dismantled and relocated to a spot 60 meters above the cliff where they had been initially built. The more famous of the two temples is dedicated to Ramses II and the smaller one to his favourite wife Nefertari. They were both built by Ramses II in the 13th century BC.

The gigantic façade of Ramses II temple represents four colossal seated figures of Ramses. The façade is 119 feet wide, 100 feet high, and the statues are each 67 feet high. The façade door leads to the interior of the temple is a 185 feet long man-made rock cave that leads to a series of halls and rooms.

The most remarkable feature of the temple of Abu-Simbel is that the construction is oriented in a way that twice a year, the morning sun rays shine through the length of the inner temple cave and illuminate the statues of the four gods seated at the end of the cave.

- See more at: http://en.egypt.travel/attraction/index/abu-simbel-temples#sthash.o9TdzYh9.dpuf

Abu-Simbel Temples

Tuesday, June 23, 2015

The modus operandi of Moussaka with minced meat and béchamel

1 Kg eggplant
250 g minced meat
4 tbsp tomato paste
5 tomatoes, juice
5 large cloves garlic
3 tbsp oil
Salt
Hot green pepper
A small spoon cumin
Teaspoon Bharat (spice) A small spoon nutmeg
Teaspoon black pepper
Cup water
2 cups Bashimil

prepare

1. Peel the eggplant and cut rings and then fried in oil, filtered and lifted aside.

2. In a saucepan on the fire, fry the garlic, pepper both types a little oil, add the minced meat and stir and simmer, put tomato juice, spices and leaves on the fire a little.

3. placed eggplant with minced meat and turned the well.

4. components are placed in the tray and then distributes Albashimil on the face, intervention Almsagah average temperature oven for 15 minutes.

recipe Daoud Pasha

Ingredients

500 grams minced meat
2 medium onion, chopped fine
½ kilo tomato juice
½ cup tomato paste
Salt and pepper and cinnamon

prepare

1. Add the onion to half the amount of meat, salt, pepper, cinnamon, constitute the form of small balls.

2. Fry the balls a little oil.

3. Keep in another as the remaining onion with a little oil, fry to fade and then add the tomato juice with tomato paste, salt and cinnamon and simmer until it boils.

4. Add the meatballs to it and leave it on the fire a quarter of an hour and then offers Daoud Pasha .

Koshary Egyptian gorgeous

Kosheri amounts Egyptian delicious

1/2 kilogram white rice

1/2 kg pasta spagetti

1/2 kg Pasta, small

1/4 kg brown lentils

1/2 kg of Homs, soak two hours before preparation

1 kg tomatoes

1/2 kg onions

Vermicelli

11/2 cup oil

Garlic

Salt

Ground cumin

Activities

How to prepare a delicious Egyptian Kosheri

1. Chop the onion into slices and browns in the whole amount of oil until it becomes golden "with continuous stirring until it becomes crispy."

2. Drain the onions from the oil well and leaves on a napkin until it absorbs the oil.

3. Drain pasta and climb and we take part of the oil that was reddening onions in it and turn the pasta him.

4. Boil the lentils and stir a portion of the oil also with the addition of salt and cumin.

5. Fry the vermicelli in a part of the oil is added to it and also white rice after washing with water, salt and cumin.

6. Nfaram garlic with salt and we take part of it and blush in a part of the former oil and then add the mechanism of tomato juice, salt and minced garlic Ni and leave on the fire until it becomes a thick sauce and textures so Kosheri Egyptian sauce is ready.

7. Cook the chickpeas in plenty of water with the addition of part of the chopped garlic, salt and cumin.

8. To work Egyptian Kosheri accuracy we take part of the water after chickpeas cooked and add the amount of the mechanism of chopped garlic with lemon juice.

9. To work chilli sauce we take part of the ready-made sauce and add to it Chilli.

10. to provide Kosheri Egyptian , first put two tablespoons rice and pasta them then lentils and onions reddish dissemination of aspects, chickpeas and finally the sauce, accuracy and felicitously and Shifa.