Egypt has one of the longest histories of any country, tracing its heritage along the
Nile Delta back to the 6th–4th millennia BCE. Considered a
cradle of civilisation,
Ancient Egypt saw some of the earliest developments of writing, agriculture, urbanisation, organised religion and central government. Egypt was an early and important
centre of Christianity, later
adopting Islam from the seventh century onwards. Cairo became the capital of the
Fatimid Caliphate in the tenth century, and of the
Mamluk Sultanate in the 13th century. Egypt then became part of the
Ottoman Empire in 1517, before its local ruler
Muhammad Ali established modern Egypt as an autonomous
Khedivate in 1867.
The Nile is a major north-flowing
river in northeastern
Africa. It flows into the
Mediterranean Sea. The Nile is the longest river in Africa and has historically been considered the
longest river in the world, though this has been contested by research suggesting that the
Amazon River is slightly longer. Of the world's major rivers, the Nile is one of the smallest, as measured by annual flow in cubic metres of water. About 6,650 km (4,130 mi) long, its
drainage basin covers eleven countries: the
Democratic Republic of the Congo,
Tanzania,
Burundi,
Rwanda,
Uganda,
Kenya,
Ethiopia,
Eritrea,
South Sudan,
Sudan, and
Egypt. In particular, the Nile is the primary water source of Egypt, Sudan and South Sudan. Additionally, the Nile is an important economic river, supporting agriculture and fishing.
The Nile has two major
tributaries: the
White Nile and the
Blue Nile. The White Nile is traditionally considered to be the
headwatersstream. However, the Blue Nile is the source of most of the water of the Nile downstream, containing 80% of the water and
silt. The White Nile is longer and rises in the
Great Lakes region. It begins at
Lake Victoria and flows through Uganda and South Sudan. The Blue Nile begins at
Lake Tana in Ethiopia and flows into Sudan from the southeast. The two
rivers meet at the Sudanese capital of
Khartoum. (Full article...)
Image 15Coffin of Khnumnakht in 12th dynasty style, with palace facade, columns of inscriptions, and two Wedjat eyes (from Ancient Egypt)
Image 16Protesters from the Third Square movement, which supported neither the former Morsi government nor the Armed Forces, 31 July 2013 (from Egypt)
Image 17British infantry near
El Alamein, 17 July 1942 (from Egypt)
Image 18Female nationalists demonstrating in
Cairo, 1919 (from Egypt)
Image 19Rectangular fishpond with ducks and
lotus planted round with date palms and fruit trees,
Tomb of Nebamun, Thebes, 18th Dynasty (from Ancient Egypt)
Image 67A figure wearing the red crown of Lower Egypt, most probably
Amenemhat II or
Senwosret II. It functioned as a divine guardian for the
imiut; the divine kilt, suggests that the statuette was not merely a representation of the living ruler. (from Ancient Egypt)
Image 68Kushari, one of Egypt's national dishes (from Egypt)
Image 73A tomb relief depicts workers plowing the fields, harvesting the crops, and threshing the grain under the direction of an overseer, painting in the tomb of
Nakht. (from Ancient Egypt)
Image 74Tutankhamun charging enemies on his
chariot, 18th dynasty (from Ancient Egypt)
Mido started his career with
Zamalek in Egypt in 1999. He left the club for
Gent of Belgium in 2000, where he won the
Belgian Ebony Shoe. This led to a move to Dutch side
Ajax in 2001, from where he joined
Celta Vigo on
loan in 2003. His next destination was
Marseille in France and he left them for Italian side
Roma in 2004. He joined English side
Tottenham Hotspur on an 18-month loan in 2005 and eventually joined the club permanently in 2006. He left the club in 2007 to join Middlesbrough, from whom he joined
Wigan Athletic,
Zamalek,
West Ham United and Ajax on loan. In 2011, he rejoined Zamalek, before joining Barnsley in 2012. He also played for
Egypt 51 times, scoring 20 goals. Mido retired from football in June 2013. (Full article...)
Selected cuisines, dishes and foods - show another
Ful medames (
Arabic: فول مدمس, fūl midammisIPA:[fuːlmeˈdammes]; other spellings include ful mudammas and foule mudammes, in
Coptic: ⲫⲉⲗ phel or fel), or simply fūl, is a stew of cooked
fava beans served with olive oil,
cumin, and optionally with chopped
parsley,
garlic,
onion,
lemon juice,
chili pepper and other vegetables, herbs, and spices. Ful medames is traditionally made in and served out of a large metal jug. It is notably a
staple food in
Egypt and is considered a national dish, especially in the northern cities of
Cairo and
Gizah. Fava beans can sometimes be also found in other
cuisines in the
Middle East, and
Africa, though cooked differently. (Full article...)
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