The following is a travel log documented by Nancy Prager-Kamel, Chairwoman of the Association of Foreign Press Corrrespondents (AFPC-USA).

A visit to Egypt has long been high on many peoples’ bucket lists. Explorers, architects, and tourists alike flock to Cairo, the nation’s sprawling capital. The pyramids and Sphinx of Giza, located just outside Cairo, are a couple of the most iconic landmarks on the planet.

The success of ancient Egyptian civilization came partly from its ability to exploit the agricultural abundance owed to conditions of the river Nile and its fertile banks. Given the river’s predictable and dependable flooding, the ancient Egyptians controlled the irrigation of the valley which produced surplus crops. This supported a more dense population in addition to significant communal, social, economic, and culture development.

Cairo sits on the banks of the Nile and, as the capital city with a population of roughly 22 million people, represents the bridge between ancient Egypt and the modern metropolis. It is located at the junction. It is located at the junction of the Nile Valley and the Nile Delta regions, which also placed it at the crossing of major trade and transportation routes between North Africa and the Levant, an approximate and historical geographic term referring to a large area in the Eastern Mediterranean region.

Egypt’s archeological treasures, still being excavated, reach back in history, over 5,500 years in fact, to tell the dramatic stories of this ancient civilization and its rulers.

The marvelous Mummies Hall in the National Museum of Egyptian Civilizationin Cairo, and two tombs in nearby Saqqara, including the newly restored Tomb of Djoser, with its labyrinth of hieroglyphic-covered corridors, portend promises of fresh discoveries. Many of us recall the dramatic “Parade of Mummies” televised a short while ago as they left their long-time, but dusty dwellings in the old museum in downtown Cairo.

At the time, 22 mummified members of ancient Egyptian royalty passed through the city center. The elaborate procession saw the mummies being relocated from the Egyptian Museum in Tahrir Square to the National Museum of Egyptian Civilization, about 3 miles away. The trip is only a short distance, but laborious and long due to the elaborate and delicate protection given to each of these historic figures.

The spectacle was named The Pharaohs' Golden Parade and comprised 18 kings and four queens, including some of Egypt's most prominent past rulers. Among them was King Ramses II, one of Egypt's most famous Pharaohs, who reigned in the 12th century B.C. and ruled the New Kingdom for 67 years. He was renowned for signing Egypt’s first known peace treaty. Dynamically and dramatically presented is the soon-to-open Great Egyptian Museum. We were fortunate to enjoy an exceptional entry prior to opening and report its magnificence, both in space and content. There you will find impressive sculptures and artifacts—even a chamber— dedicated solely to King Tutankhamun and all his magnificent accouterments.

Of course, we must discuss the food, too. It should be stressed that Egypt has rich culinary traditions, delicious dishes to complement the historical bonanza for which the nation has become internationally famous.

Traditional dishes include:

Molokhia: This leafy soup is an almost sacrosanct dish for many Egyptians. The simple broth is packed with chopped leafy greens and a hint of garlic. It is often served with rice and chicken or rabbit. Many Egyptians actually add the rice and meat into the soup and eat it as one. Add some bread for extra comfort.
Falafel: Egyptian falafel, also known as ta'ameya, is made with fava beans and herbs, resulting in a bright green center and a crispy deep-fried, brown exterior. Eaten with tahina (a vinegary sauce made from tahini paste) and bread and pickles, this tasty meal is enjoyed for breakfast or any time of the day. Falafel is a popular dish that can be found anywhere.
Ful mudammas: You can’t go to Egypt without trying this beloved bean stew, which is cooked with cumin, olive oil, lemon juice, garlic and onion. Served with bread, tahina and salads, this staple is eaten for breakfast or in a pita-type sandwich from street vendors as a quick meal. The dish is a delicious breakfast item and is popular with street vendors who sell it as a quick meal.
Mahsi: Mahshi, which means “stuffed,” is, quite literally, all things stuffed. Vegetables like marrows, peppers, aubergines, cabbage leaves and grapevine leaves are all packed with different combinations of spiced rice, minced meat and pine nuts. They are laborious to make, but so satisfying to eat. Warak enab is a popular type of mahshi made with grapevine leaves, known in Greece as dolmades. The mixture of rice and sometimes meat is skilfully wrapped in the leaves and cooked until tender. These juicy fingers are easy to pick up with your hands and found in most dinner table spreads in Egypt.
Koshary: Koshary is carb heaven with a base of both rice and macaroni. It’s mixed with lentils, sometimes chickpeas, and always a delicious vinegary tomato sauce. It’s topped off with fried onions and is a vegan’s delight. It is commonly eaten by the population during the vegan fasts in the year and has become a really popular street food.
Mesaka'a: This dish—which many know as the Greek moussaka—is a layered and baked aubergine dish. The bitterness is traditionally removed from the aubergines with salt (and sunshine) before they’re baked or fried. The dish is assembled by layering the aubergine with a spicy tomato sauce to which sometimes minced meat is added. It’s then baked until the aubergines become completely tender and soak up all the flavor from the sauce, and is then served with rice.
Hawashi: Hawawshi, a popular street food in Egypt, is a mix between a pie and a sandwich. It’s filled with minced meat and usually prepared with peppers, onions and sometimes pine nuts. The fatty meat juices soak into the pastry, which is toasted until crisp on the outside. It’s comfort food on the go.

Cairo is an excellent foodie destination for meat lovers and vegetarians alike and here are a few suggested places to experience the tasty and traditional dishes:

For $2 - $5 per person: Tabali, which serves tabali-foul and falafel as well as other traditional Egyptian cuisine; Zooba has a branch in downtown Manhattan, New York; Koshari El-Tahir is the place to enjoy dishes rich with rice, minced meat, and potatoes.
For $5 - $12 per perrson: Abou el Sid is a great place to be if you crave basic and traditional seafood; Abou Shakra does kebabs and koftas excellently.
$8 - $18 per person: Granita is a good destination for high-quality Easterrn and Western cuisine, featuring elegant sofa seating; Pier 88 is purportedly run by Vladimir Putin’s former chef as well as Naguib Onsi Sawiris, a prominent Egyptian businessman; Le Pacha is a wonderful experience for those who wish to enjoy dinner on a boat in Zamalka with a stunning view of the Nile.

Cairo is not to be missed. We were welcomed back via Turkish Airlines, a truly well run and well-appointed airline complemented by superior service and fine cuisine as evidenced by their private lounge.