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Cairo Film Festival to Screen Internationally Acclaimed Films

A screenshot from Gaza Mon Amour
A screenshot from Gaza Mon Amour
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Cairo Film Festival to Screen Internationally Acclaimed Films

A screenshot from Gaza Mon Amour
A screenshot from Gaza Mon Amour

The Cairo International Film Festival (CIFF) has announced the films that will feature in its 42nd edition, scheduled to run from December 2 to10.

In a press release obtained by Asharq Al-Awasat, the festival’s president Mohamed Hefzy said that this year’s edition would screen the premiers of some of the biggest films alongside award-winning and critically acclaimed movies from other major festivals.

Nomadland, an American drama awarded the Golden Lion at the Venice Film Festival and The Toronto International Film Festival Grolsch People’s Choice Award, will feature as part of the festival’s formal screenings and will not be part of the competition for any awards.

Directed by Cloe Zhao, the film stars Oscar-award winning actress Frances McDormand and is set during the great recession; it tells the story of a woman in her sixties who decides to take a journey through the American West and live as a modern-day nomad.

The Disciple will also be screened without being part of the competition for awards. It won this year’s International Film Critics Awards (FIPRESCI Prize) in Venice. Directed by Chaitanya Tamhane and produced by Oscar-award winning director Alfonso Cuaron, the film tells the tale of a young Indian man who dedicates his life to singing classical Indian music and the challenges he faces along the way.

Two other films that will be screened in the formal section are the German-French film Undine, directed by Christian Pitzold, which won the FIPRESCI Prize, while the lead actress Paula Beer Silver Bear for Best Actress in Berlin, and Mogul Mowgli, a British-American production that follows the journey of a British rapper of Pakistani origins who falls ill as he is preparing for his first world tour.

Two years after his previous film, Jumpan, was screened during the festival’s 40th edition in 2018, Ivan I. Tverdovsky will participate with his latest film, The Conference, which is part of the international competition.

Gaza Mon Amour, among this year’s most prominent Arabic films, is also going to be screened. A Palestinian French, German and Portuguese production directed by two twins, Arab and Tarzan Nasser, the film premiered as part of the Venice International Film Festival’s Horizons section before it winning the Network for the Promotion of Asian Cinema Award (NEPTAC) at the Toronto Festival.

Set in Gaza, it follows a lonely older man who is secretly in love with a dressmaker, and as he tries to find a way to confess his love for her, he discovers an ancient statue that changes his life forever.
CIFF had previously announced that it will honor the Egyptian screenwriter Wahid Hamed with the Golden Pyramid Award for Lifetime Achievement during the opening ceremony and that its Cairo Days of Film Industry will support for 15 fictional and documentary projects from 12 Arab countries.

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Varieties

Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
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Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)

For years, Tunisians have been picking bright red peppers, combining them with garlic, vinegar and spices and turning them into a saucy spread called harissa. The condiment is a national staple and pastime, found in homes, restaurants and food stalls throughout the coastal North African nation.

Brick-red, spicy and tangy, it can be scooped up on bread drizzled with olive oil or dabbed onto plates of eggs, fish, stews or sandwiches. Harissa can be sprinkled atop merguez sausages, smeared on savory pastries called brik or sandwiches called fricassées, The Associated Press reported.
In Nabeul, the largest city in Tunisia’s harissa-producing Cap Bon region, local chef and harissa specialist Chahida Boufayed called it “essential to Tunisian cuisine.”
“Harissa is a love story,” she said at a festival held in honor of the chili paste sauce in the northeastern Tunisian city of Nabeul earlier this month. “I don’t make it for the money.”
Aficionados from across Tunisia and the world converged on the 43-year-old mother’s stand to try her recipe. Surrounded by strings of drying baklouti red peppers, she described how she grows her vegetables and blends them with spices to make harissa.
The region’s annual harissa festival has grown in the two-plus years since the United Nations cultural organization, UNESCO, recognized the sauce on a list of items of intangible cultural heritage, said Zouheir Belamin, the president of the association behind the event, a Nabeul-based preservation group. He said its growing prominence worldwide was attracting new tourists to Tunisia, specifically to Nabeul.
UNESCO in 2022 called harissa an integral part of domestic provisions and the daily culinary and food traditions of Tunisian society, adding it to a list of traditions and practices that mark intangible cultural heritage.
Already popular across North Africa as well as in France, the condiment is gaining popularity throughout the world from the United States to China.
Seen as sriracha’s North African cousin, harissa is typically prepared by women who sun-dry harvested red peppers and then deseed, wash and ground them. Its name comes from “haras” – the Arabic verb for “to crush” – because of the next stage in the process.
The finished peppers are combined it with a mixture of garlic cloves, vinegar, salt, olive oil and spices in a mortar and pestle to make a fragrant blend. Variants on display at Nabeul’s Jan. 3-5 festival used cumin, coriander and different spice blends or types of peppers, including smoked ones, to create pastes ranging in color from burgundy to crimson.
“Making harissa is an art. If you master it, you can create wonders,” Boufayed said.