A FEAST FOR THE SENSES Part of what makes travel so exhilarating is discovering the destination and its culture through its cuisine; and, while travelling through Egypt, you’ll be treated to a feast for the senses on a palate-pleasing journey. Immersed in history and tradition, Egyptian cuisine is quite varied and shares similarities with its Mediterranean counterparts – but with a unique twist. Hummus, baba ghanoush, falafel, rice-stuffed vine leaves, exquisite cheese and baklava are staples of Egyptian cuisine, along with delicious meals prepared with fresh fish, meat, vegetables, legumes, and of course, exotic spices.
THE PERFECT BLEND Beautiful and often historic settings, combined with deliciously locally sourced cuisine, including regional specialties and Western favourites, will be part of your Egypt culinary journey. While visiting Cairo, you’ll be treated to some very special dining experiences. After a day exploring the Great Pyramids, unwind and indulge in a lovely lunch at the Mena House, complete with views of the pyramids. Dine at one of Egypt’s oldest restaurants, Naguib Mahfouz, made famous by its namesake—one of Egypt’s famous authors and Nobel Prize winners. And feel like royalty at the luxurious Abdeen Palace with a private lunch. While sailing, the ever-changing views of the Nile River provide the perfect backdrop as you prepare for daily adventures and recharge with bountiful breakfast and lunch buffets. During the evening, savour a multi-course menu in the Main Restaurant, or take a seat at AmaWaterways’ The Chef’s Table specialty restaurant, where you can watch as your chef prepares a true tasting menu with an appetiser, a champagne sorbet intermezzo, choice of main course and decadent desserts. Throughout your river cruise, enjoy unlimited complimentary wine, beer and soft drinks with lunch and dinner on board.
TANTALISE YOUR TASTE BUDS Get excited for your Egyptian adventure by trying this simple, yet delicious dip dating back to ancient Egypt in the 13th century.
THE ORIGINS OF “HUMMUS BI TAHINI” The Turks, Greeks, Israelis and Egyptians—among others—all have a rich hummus history, but who really can claim hummus bi tahini prepared from chickpeas and tahini paste, among other ingredient, as their own? While no one really knows for sure, based on the medieval cookbook, “Kitab Wasf al-Atima al-Mutada,” Arabic for “The Description of Familiar Food,” it likely originated from ancient Egypt. Regardless of where it originated, this tasty dip is enjoyed by all cultures. INGREDIENTS • 1 (16-ounce) can of chickpeas • 60 ml liquid from the can of chickpeas • 3 to 5 tablespoons lemon juice (depending on taste) • 1 1/2 tablespoons tahini (sesame paste) • 2 cloves garlic (peeled and crushed) • 1/2 teaspoon salt (depending on taste) • Pinch of cumin and cayenne pepper Directions: Drain the chickpeas and set aside the liquid. Combine the chickpeas, lemon juice, tahini, garlic and salt in a blender. Add 60 ml of the liquid from the chickpeas. Blend on low until thoroughly mixed and smooth. Place in a serving bowl and create a shallow well in the centre of the hummus and then add a small amount of olive oil in the well. Serve with fresh, warm pitta bread, or cover and refrigerate.
EGYPTIAN-STYLE LAMB CHOPS
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