15 July 1799 - THE KEY TO UNLOCKING ANCIENT HIEROGLYPHS IS FOUND IN
EGYPT: A large slab inscribed with three different languages,
including hieroglyphics and Ancient Greek, is discovered by a soldier
in Napoleon's Egyptian campaign. Once part of a monument from 196 BCE,
the Rosetta Stone will be the modern world's key to deciphering ancient Egyptian hieroglyphics.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Egyptian Hawawshi
Categories: Breads, Beef, Chilies, Herbs, Vegetables
Yield: 12 Servings

1 lg Yellow onion; quartered
2 cl Garlic
1 lg Bell pepper; cored, in large
- chunks
1 Jalapeno; halved, seeded
1/2 oz Fresh parsley; trimmed
2 lb Lean ground beef
3 tb Tomato paste
Salt
Extra virgin olive oil
6 Loaves of pita bread
- w/pockets

MMMMM---------------------HAWAWSHI SEASONING--------------------------
1 ts Coriander
1 ts Allspice
1 ts Paprika
1 ts Black pepper
1/2 ts Cumin
3/4 ts Cardamom
1/4 ts Cinnamon

Set the oven @ 400+|F/205+|C.

In a small bowl, add the spices and mix to combine.

Put the onion, garlic, bell pepper, jalapeno, and
parsley in the bowl of a food processor fitted with a
blade, pulse a few times until finely chopped. Transfer
the mixture to a sieve to drain excess liquid (it helps
to push with the back of a spoon).

Transfer the onion mixture to a large mixing bowl. Add
the ground beef and tomato paste. Mix to combine. Add
the spice mixture and a dash of kosher salt. Mix again
until the mixture is well combined and the spices are
well distributed within the meat mixture.

Cut the pita loafs in halves to create 12 pita pockets.

Prepare a large sheet pan brushed with a bit of extra
virgin olive oil.

Stuff each pita pocket with ? cup of the meat mixture.
Using the back of a spoon, spread the meat mixture
inside the pita pockets.

Arrange the pitas in the prepared sheet pan. Brush the
pita pocket tops with a bit of extra virgin olive oil.

Bake in the heated oven for 15, then carefully turn the
pitas over and cook on the other side another 5 to 10
minutes until the meat is fully cooked and the pita is
crispy on both sides.

RECIPE FROM: https://www.themediterraneandish.com

Uncle Dirty Dave's Archives

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15 July 1799 - THE KEY TO UNLOCKING ANCIENT HIEROGLYPHS IS FOUND IN
EGYPT: A large slab inscribed with three different languages, including hieroglyphics and Ancient Greek, is discovered by a soldier in
Napoleon's Egyptian campaign. Once part of a monument from 196 BCE, the
Rosetta Stone will be the modern world's key to deciphering ancient
Egyptian hieroglyphics.

The Rosetta Stone is a stele composed of granodiorite inscribed with
three versions of a decree issued in Memphis, Egypt, in 196 BC during
the Ptolemaic dynasty on behalf of King Ptolemy V Epiphanes. The top and
middle texts are in Ancient Egyptian using hieroglyphic and Demotic
scripts respectively, while the bottom is in Ancient Greek. The decree
has only minor differences between the three versions, making the
Rosetta Stone key to deciphering the Egyptian scripts.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Macaroni & Cheese w/Cauliflower, Tuna & Egyptian Roumy Ch
Categories: Seafood, Pasta, Vegetables, Cheese, Dairy
Yield: 5 Servings

1/2 lb (225 g) small to medium-size
- pasta; any kind you like
2 lb (900 g) head of cauliflower;
- in bite-sized florets
200 g (7 oz) sharp white Cheddar;
- shredded
80 g (3 oz) Egyptian Roumy cheese
- grated *
2 1/2 tb Neutral-flavored oil
1 lg Onion; fine diced
2 lg Cloves garlic; crushed
1 tb Minced fresh rosemary
+=OR=+
1 ts Dried rosemary leaves
3 1/2 tb All-purpose flour
3 c (710 ml) milk; room temp
1 1/2 ts Worcestershire sauce
1/2 ts Salt
1/4 ts Black pepper
6 oz (170 g) can tuna in water;
- drained
1/2 c Chopped fresh parsley
Butter; to grease casserole

Cook the pasta to al dente according to the package
directions; set aside.

Bring a pot of salted water up to a rolling boil. Add the
cauliflower and cook until fork-tender, about 5 minutes;
drain and set aside.

Toss together the white Cheddar and Egyptian Roumy cheeses
in a bowl; measure out 3/4 cup and reserve it for topping.

Add the oil to a medium-large pot over medium-high heat.
Add the onion and cook until softened, but not browned,
about 5 minutes, stirring occasionally. Turn the heat down
to medium and add the garlic and rosemary; cook 1 minute
more, stirring constantly.

Whisk in the flour and cook 1 minute, then gradually whisk
in the milk; stir in the Worcestershire sauce, salt, and
black pepper. Bring to gentle boil, stirring constantly,
and then remove from heat.

Whisk in the cheese (except the reserved 3/4 cup for
topping) until smooth. Stir in the pasta, cauliflower,
tuna, and parsley. Taste and add additional salt and black
pepper as desired.

Preheat the broiler and butter a 9 by 13-inch baking dish.
Pour the pasta mixture into the dish and sprinkle the
reserved 3/4 cup of cheese on top.

Broil until the cheese melts and serve warm.

* Substitute for Egyptian Roumy Cheese: If you can't find
Roumy, Pecorino Romano is a great sub.

FREEZING: This casserole freezes and re-heats well! I like
to thaw it overnight, and then re-heat it in a 350-|F/175-|C
oven (covered with foil) until warm throughout (about 20
minutes).

from An Edible Mosaic

Yield: 4 to 6 servings

RECIPE FROM: http://www.simplyrecipes.com

Uncle Dirty Dave's Archives

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... Ancient Egyptians passing gas are Toots Uncommon
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