News & Society
Episode
13
Amin Sidi-Boumédiène, Rania Ayoub, Chada Dabliz, Gérard Memmi
Duration
26 min
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Amin Sidi-Boumédiène, Rania Ayoub, Chada Dabliz, Gérard Memmi

The North-African sausage known as "cachir" was one of the first symbols used by the demonstrators protesting against the government and corruption in Algeria. By waving it in the markets at the beginning of the "hirak", they denounced those who bought votes using sandwiches made with this halal chicken and beef sausage. The film-director Amin Sidi-Boumédiène, in competition at the 2019 Cannes Film Festival, had certainly never been tempted by that type of "cachir". He expresses his reaction to the new Friday of protests planned for the day after the Algerian presidential election. He also talks to us about his film "Abou Leila", presented at the 2019 Maghreb des Films. "As my grandfather always said, it's the caviar of those from Tunis. Its colour, its smell of the sea, its salty flavour, so many memories", writes the humorist Kev Adams in the collective work "Boutargue" (Bottarga), directed by Gérard Memmi and published by Flammarion. In Tunisia, this precious mullet roe forms part of the country's culinary heritage. A Mediterranean treasure now found in chefs' recipes around the world. A Palestinian-vegan-Kabyle fattoush salad, a Palestinian gluten-free tabbouleh, a msakhan sandwich with taboon bread and sumach... By taking the great classics and giving them her own personal twist, the chef Rania Ayoub fights to ensure that Palestinian gastronomy is passed on to the next generation and never forgotten. Carried by the success of her Facebook page "Les Ptits Plats Palestiniens de Rania" (Rania's little Palestinian dishes), she talks to us about her Ardi (my land) project to make Palestinian cuisine better known in Paris.
#Connection Tripoli. Two months after the protests began in Lebanon, we meet Chada Dabliz, an activist from the very first days in Tripoli, who invites us to discover the kitchens of the revolution in Al-Nour Square. Each day, meals are prepared for thousands of demonstrators and the poorest people of the town. More than a quarter of the population lives below the poverty line. Chef that evening, Linda Borghol, prepared maqloubeh, a Lebanese dish of rice, minced meat and aubergines. A film report by Wissam Charaf. #Atmosphere with the guests' cultural favourites.

Guests: Amin Sidi-Boumédiène, director of the film "Abou Leila"; Rania Ayoub, chef, creator of the Facebook page "Les Ptits Plats Palestiniens de Rania"; Chada Dabliz, activist (from Lebanon); Gérard Memmi, author of the collective work "Bottarga".

Presented by: Demet Korkmaz.
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