Pick up from your hotel with privet A.C bus and privet tour guide. Drive Continue to Pyramids of Giza On the West Bank of the Nile facing Cairo and on top of Giza plateau rise the three Pyramids erected by Cheops, Chepren and .Vlycerinus, guarded by the mysterious Sphinx, which is a mythical statue with the body of a lion and a human head. The three Pyramids and the Sphinx are considered one of the Seven Wonders of the World and the most important tourist site in Fgypt. The Great pyramid, built by King Cheops (IV Dynasty), circa 2690 BO. The pyramid covers an area of 13 acres. Its height, originally 146 meters, has now become 137 meters after the erosion of its summit. The Total Volume of its stones amounts to 2.5 million cubic meters. The ancient Egyptian's aim in building the pyramids was that they should serve as sepulchers for their Pharaohs to preserve their bodies, for they believed in resurrection and immortality. Close to the eastern ilank of the pyramid of Cheops lie three small pyramids dedicated cither to his wives or family member. King Chefren, the son of Cheops. built the second pyramid. Its height reaches 136 meters. At the base, it measures 215.5 ms Aquare. Its interior is simple, with two entrances on the north side. It had an exterior covering of fine-grain limestone. Now, only a small part of this covering remains. The third pyramid was built in the reign of "Menkaura" theson of Chefren; its height is 62 meters. The lower wall of this pyramid is encased in a laycrof granite Visit the factory of perfume, papyrus and know how to manufacture and explore the Magic of East it,s chance to buy souvenirs. Your Lunch with Middle Class Egyptian family 'host, welcome drink. start to test and know how to cook your Lunch With the family. Your Lunch with Middle Class Egyptian family 'host, welcome drink. start to test and know how to cook your Lunch With the family. Today will learn more about one of the most popular, inexpensive, and common dishes in Egypt, and many restaurants specialize in this one dish. Mulukhiyah, mloukhiya, molokhia, mulukhiyya, or malukhiyah ‎) is the leaves of jute and related Corchorus species used as a vegetable in Middle Eastern, East African, North African, and South Asian cuisine. Molokhia was planted on the banks of the Nile Valley for thousands of years Molokhia is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilageinous broth; it is often described as "slimy," rather like cooked okra. Mulukhiyyah is generally eaten cooked, not raw, and is most frequently turned into a kind of soup or stew, typically bearing the same name as the vegetable in the local language. Directions for: Egyptian Molokhia 4 cup chicken broth 3 bay leaves 1 onion, peeled and diced 1 Tbsp tomato paste Salt and pepper 2 lb(s) prepared molokhia leaves, purchased frozen and thawed 6 clove garlic, peeled and minced 2 Tbsp cumin seed ½ cup olive oil Juice of 1 lemon 1. Pour the broth into a soup pot and add the bay leaves, onion, tomato paste, salt and pepper and bring to a simmer. Add the molokhia and season with salt and pepper. Stir well. Simmer for 20 minutes. 2. Pour the olive oil into a large skillet over medium high heat. Stir in the garlic and cumin seed. Continue stirring or swirling the pan. When the garlic is golden brown, pour the hot oil over the surface of the simmering molokhia. Squeeze the lemon juice in and serve immediately. After finish Cooking - test and and take your lunch from what you cooking General talking tea and Coffee back to hotel with best memory