Morocco newspaper Malak Al -Ubaidi wins the award for the enlighten creator of cooking: “The North Skedaddle” opens the bound for food of the sector!

The name of Tunisia in Portugal has shined from the cooking gate, not as dishes and flavors

Pretty, as voices are pronounced by identity when cooking becomes a myth that’s narrated to the sector. Within the Portuguese capital, Lisbon, Malak Al -Ubaidi took off the podium, elevating the Tunisian flag and hesitating “Long dwell Tunisia”. Her e-book “La Desk du Nord” won the enlighten prize on this planet for cooking for the 365 days 2025 in the GourMand Awards awards

On the Portuguese Palace of the Portuguese capital, Lisbon, the scene changed into as soon as not customary. The hearts were failing, and the eyes were waiting for .. On the 2d of the announcement of the award, Tunisian Malak al -Ubaidi climbed with self belief and droop of pleasure in her eyes to rep the award for the enlighten creator on this planet for cooking for the 365 days 2025.

The kitchen is an ambassador of the fatherland

Malak al -Ubaidi didn’t carry with her to Lisbon a customary e-book, but pretty carried a cooking memory on the heat of the identity, and recipes that mumble the commandments of the grandmothers and expose the historical previous of the north with its spices, flavors and smells.

In her e-book, “The North,” printed in French in an dapper edition all the scheme in which by January 2024, which affords picks of Tunisian recipes that offer Tunisian food heritage to the north, in a competitors that brought collectively contributors from 82 worldwide locations with an infinite and high level in the self-discipline of cooking. The winner of the award for the enlighten authors on this planet didn’t offer mere food recipes, but pretty a lag of documentation, study, be pleased, and a myth of fulfillment and nostalgia for origins and roots.
The efforts of Malak al -Ubaidi resulted in a 400 -page e-book, but between the lines extra than gorgeous a recipe … to change into the culture of food in Tunisia a recent taste on the tables of the sector.
Malak Al -Ubaidi studied commerce in France to make the dream of her household, she didn’t fail to remember her accurate dream, so she returned from the city of Lyon after studying the art work of cooking, to dive into the heritage of northern Tunisian and put up an upscale e-book in its say and form, combining recipes, historical previous and identity.

Djerba, Al -Jazeera flavors “… historical previous on the eating desk

On the applause of the cultures of the sector in Sweden, particularly in the 365 days 2023, the e-book “Djerba, the Flasses of the island” won the first prize in a world competitors for the enlighten cooking e-book promoting tourism.
This e-book changed into as soon as also not gorgeous a cooking e-book, but pretty a document of be pleased and recognition of the wonder of the little most indispensable aspects that rep the collective memory of Djerba, that island that brings collectively its taste between the warmth of the south and the scent of the Mediterranean.

This e-book, printed in French, is the first of its kind in Tunisia, as it focuses totally on documenting the nutritional heritage of one convey, in a creative and humanitarian work all over which cooking with identity and tourist destination intersect. This e-book calm 30 light recipes by 9 -month self-discipline study, all over which extra than 200 other folks participated, including 4 of the most valuable chefs.
And from the womb of the island of Djerba, which simplest resembles itself, meals could well well also in the case of us that simplest the indigenous grapes are identified: the rice of the rice “, the” Asaban al -Hajala “, the” porridge “, the” kasra Marfousa “,” Shakshuka al -Nafmas “,” Puza al -Yazul “…

And on memoir of culture is the most elegant face of any nation, the Tunisians own confirmed that flavors are in a region to make what politics generally would not enlighten to speak: “Right here is our civilization, and these are our dishes, and right here’s our sweetest and most costly nation.”