“The North Travel” opens the appetite of the world! – ryan

Rather, as voices are pronounced by identity when cooking becomes a story that is narrated to the world. In the Portuguese capital, Lisbon, Malak Al -Ubaidi took off the podium, raising the Tunisian flag and hesitating “Long live Tunisia”. Her book “La Table du Nord” won the best prize in the world for cooking for the year 2025 in the GourMand Awards awards

At the Portuguese Palace of the Portuguese capital, Lisbon, the scene was not normal. The hearts were failing, and the eyes were awaiting .. At the moment of the announcement of the award, Tunisian Malak al -Ubaidi climbed with confidence and tear of pride in her eyes to receive the award for the best author in the world for cooking for the year 2025.

The kitchen is an ambassador of the homeland

Malak al -Ubaidi did not carry with her to Lisbon a normal book, but rather carried a cooking memory on the heat of the identity, and recipes that utter the commandments of the grandmothers and narrate the history of the north with its spices, flavors and smells.

In her book, “The North,” published in French in an elegant edition during January 2024, which offers selections of Tunisian recipes that offer Tunisian food heritage to the north, in a competition that brought together participants from 82 countries with a large and high level in the field of cooking. The winner of the award for the best authors in the world did not offer mere food recipes, but rather a journey of documentation, research, love, and a story of fulfillment and nostalgia for origins and roots.
The efforts of Malak al -Ubaidi resulted in a 400 -page book, but between the lines more than just a recipe … to become the culture of food in Tunisia a new flavor on the tables of the world.
Malak Al -Ubaidi studied trade in France to achieve the dream of her family, she did not forget her real dream, so she returned from the city of Lyon after studying the art of cooking, to dive into the heritage of northern Tunisian and publish an upscale book in its content and shape, combining recipes, history and identity.

Djerba, Al -Jazeera flavors “… history on the dining table

On the applause of the cultures of the world in Sweden, specifically in the year 2023, the book “Djerba, the Flasses of the island” won the first prize in a global competition for the best cooking book promoting tourism.
This book was also not just a cooking book, but rather a document of love and recognition of the beauty of the small details that make the collective memory of Djerba, that island that brings together its flavor between the warmth of the south and the fragrance of the Mediterranean.

This book, published in French, is the first of its kind in Tunisia, as it focuses fully on documenting the nutritional heritage of one region, in an artistic and humanitarian work in which cooking with identity and tourist destination intersect. This book collected 30 traditional recipes through 9 -month field research, in which more than 200 people participated, including 4 of the most famous chefs.
And from the womb of the island of Djerba, which only resembles itself, foods may come to us that only the indigenous grapes are known: the rice of the rice “, the” Asaban al -Hajala “, the” porridge “, the” kasra Marfousa “,” Shakshuka al -Nafmas “,” Puza al -Yazul “…

And because culture is the most beautiful face of any country, the Tunisians have proven that flavors are able to do what politics sometimes does not say to say: “This is our civilization, and these are our dishes, and this is our sweetest and most expensive country.”