It depends on where you were departing from in Turkey and what part of Egypt you were arriving in.
Almost all direct paths would take you across the Mediterranean Sea, which is southwest of Turkey and north of Egypt.
You could take an all-land route from Diyarbakir, Turkey to Sharm el-Sheikh, Egypt. However, any water-route between the two countries necessarily requires passage through the Mediterranean Sea.
If you are taking an all-water route between Istanbul, Turkey and Hurghada, Egypt, you would need to start at the Bosporus to the Sea of Marmara to the Dardanelles to the Aegean Sea to the Sea of Crete to the Mediterranean Sea to the Suez Canal to the Gulf of Suez to the Red Sea.
Mediterranean Sea
Mediterranean Sea
The Mediterranean Sea
This would be the Mediterranean Sea. It touches Egypt, Israel, and Turkey.
At first look, the Meditteranean sea borders all of the countries. Travel blogs recommend going either way. As a crow flies, the direction would be generally north or south. From Egypt, you would first take a ferry across the Aqaba Gulf between Jordan's Aqaba and Egypt's Nuweiba near the Sinai Peninsula. After that, the route becomes problematic as you would travel to Lebanon and then get a boat from Beirut to Cypress and then on to Turkey. Border passage and available transportation in wartorn areas would, in the end, make it better to fly there. There may be cruise ships or freighters in the area.
pee water punk
That depends on where you start.
The North Atlantic Ocean
Atlantic Ocean and Mediterranean Sea
The material that was used for writing purposes in Egypt was the Papyrus stalk. Strips were cut and glued together with Nile water. They were then cross layered and dried in the sun.
be creative. Egypt have a very small amount of water.
To safely and effectively defrost a frozen turkey, you can either thaw it in the refrigerator, in cold water, or in the microwave. Thawing in the refrigerator is the safest method as it keeps the turkey at a safe temperature. Place the turkey in a pan on the bottom shelf of the fridge and allow 24 hours for every 4-5 pounds of turkey. Make sure to keep the turkey in its original packaging or a leak-proof bag to prevent cross-contamination.