Notebook or laptop

Recently, I was thinking of replacing my classical notebook with a laptop to record my agenda and my notes. the problem is that it is heavy and I can't stand taking it everywhere. I am thinking what the old people were doing to remember things. were they able to memorize all things without writing it down? It looks like a big problem, doesn't it?

Tatiana Female tiger has escaped

I ave just read about that female tiger which escaped from the Zoo. It buzzles me a bit how that tiger could escape. It is 300 hundred pound by the way

Laporoscopy cholecystectomy

I think It looks as if it is done by an egyptian Person. This video is an operation of cutting the gallbladder. It is known as colecystectomy.

I am speechless.#end

Rebamipide and Ulcer

I just saw a medicine for ulcer. it is written that it contain Rebamipide.I think It is written that Rebamipide enhance the protection of the GIT and activate the genes of COX Enzymes which produce Prostaglandins.
Honey is also Good for Ulcer. you drink honey in the morning before breakfast.

Basmati Rice


1 large chopped onion
2 cloves garlic minced
1 green (bell pepper) pepper chopped
1 Tablespoon minced coriander
2 Large Tomatoes chopped or puree
2 Sticks Cinnamon
6 Cardamoms crushed
2 Cloves crushed
2 Tablespoons Cumin
3 Cups Basmati Rice
1 Charcoal
1/3 cup cooking oil
Foil cup (make one home made using aluminum foil) this should be big enough 1/3 cup Oil + 1 pc of red hot charcoal


First - Cook rice in boiling water and set aside

Written by Exiled

1- In saucepan Fry Onions, cardamom, cinnamon, cloves, garlic, bell pepper until onion is brown and bell pepper is soft

2- Add Tomatoes and Coriander and mix sauce until it thickens

3- Add Cumin and salt and pepper to taste

4- Pour the sauce into a medium baking dish

5- Pour the cooked rice on the Sauce (spread the rice evenly on the sauce)

6- make a separation in the middle of the rice and to fit a foil cup that has 1/3 cup - 1/2 cup of cooking oil (you can make the foil cup with regular aluminum foil)

7- Put a burning red hot coal inside the oil that is inside the foil cup and cover the baking dish tightly for 15 minutes - the charcaol and oil will make a certain aroma.

To have a red hot charcoal will take some time - so leave one on a stove burner while you are cooking everything.

8- Discard the foil cup including the oil and charcoal

9- Serve - you may mix the rice if you want or you may serve as is
Written by Exiled

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Per 1 Kilo of Goat Meat



1/2 Cup Olive Oil

1/2 Cup Thyme

1 Tablespoon Cumin




1 Large Onion sliced

1 large Tomato sliced

4-5 cloves of garlic chopped

1 green pepper (Bell Pepper) sliced

Small chilli pepper sliced (for spiciness)

Marinate Goat and Vegetables with mixture and place in baking

Before putting in Oven mix 1 cup water with 1 tablespoon tomato paste and add to the baking dish (prevents dryness)

Bake in oven at about 180C and mix occasionally until it is done
Written by Exiled

The sufficient in Egypt and the world

While I am sitting online in Giza , I was sent this picture by email. I opened it and I liked it.

looking for a needle in a haystack

Seems like Do you Imagine that I did, and found it. Hope you all the best luck.


1 - 1/4 Oz Envelop - Active Dry Yeast, (or 2 1/4 Tsp)
1 1/2 Cups - Warm Water (110°F - 115°F)
4 Cups - Bread Flour
1 1/2 Tsp. - Salt
2 Tbsp. - Extra Virgin Olive Oil
1 Tbsp. - Honey

Extra flour
Extra Olive Oil


Pour the warm water in a large mixing bowl. Add the Honey and stir until dissolved.

Add the yeast and gently stir the mixture until the yeast is dissolved.

Let the mixture sit for 10 minutes to allow the yeast to become "active."

The mixture will become foamy at the surface and appear cloudy, and, it will begin to release its familiar, "yeasty" aroma Add the salt and olive oil and stir again to combine the ingredients.

Add 1 cup of flour to the mixture and whisk in until dissolved.

Add the second cup of flour and whisk it in until the mixture is smooth.

Add the 3rd cup of flour and combine evenly. The dough mixture should now be fairly thick.

Add the last cup and flour and, with your hands, begin to combine the dough until all of the dry flour has moistened into a mass.

You may need to add a dusting of flour from time to time to reduce the stickiness of the dough as you work it with your hands. Be patient, folding the dough mixture in on itself, over and over again.

When the flour has absorbed all of the moisture and congealed into a firm mass, remove it from the bowl to a floured tabletop to knead it.

Press the dough out with the balls of both of your hands. Then, fold the mass in half and "push it into itself." Fold it in half again and push it into itself, again and again for perhaps 10 to 12 minutes or so, or about 200 cycles. It is very important that the dough is very well kneaded. Over knead it rather than under knead it or you will be disappointed that it will not rise to its full potential when baked.

The dough ball will eventually loose its stickiness, and become pliable and elastic. Kneading is complete when the dough transforms into a silky, smoothly-textured ball slightly larger than a large grapefruit.

Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place such an as un-lit oven, (ambient temperature of 70° F to 80° F). Allow the dough to rise, undisturbed, for 60 to 75 minutes. The dough will have grown to at least twice its original size.

Makes 2 medium sized pizzas.

posted by VB

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