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Saudi Arabia’s GEA Chairman Launches Website of Golden Pen Award for Most Influential Literature

Chairman of the Board of Directors of the General Entertainment Authority (GEA) Turki bin Abdulmohsen Alalshikh. SPA
Chairman of the Board of Directors of the General Entertainment Authority (GEA) Turki bin Abdulmohsen Alalshikh. SPA
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Saudi Arabia’s GEA Chairman Launches Website of Golden Pen Award for Most Influential Literature

Chairman of the Board of Directors of the General Entertainment Authority (GEA) Turki bin Abdulmohsen Alalshikh. SPA
Chairman of the Board of Directors of the General Entertainment Authority (GEA) Turki bin Abdulmohsen Alalshikh. SPA

Chairman of the Board of Directors of the General Entertainment Authority (GEA) Turki bin Abdulmohsen Alalshikh inaugurated on Sunday the website for the “Golden Pen Award for Most Influential Literature” in a ceremony held in Riyadh.

This marks the first award by the GEA aimed at transforming literary works into cinematic productions.

“We were delighted three days ago to announce that Minister of Culture Prince Badr bin Abdullah bin Farhan will sponsor this award as part of a significant agreement between the GEA and the ministry,” said Alalshikh in his speech at the ceremony.

He emphasized that the website will serve as a comprehensive repository of Arabic novels, screenplays, and related content, aligning with the large-scale productions underway across the Arab world, particularly in the Kingdom.

Regarding the Golden Pen Forum, Alalshikh stated that it will be a special gathering place for writers with free membership. He added that there will be specific criteria for selecting beneficiary members, making it a vibrant focal point throughout the year in the Arab world.

Chairman of the Golden Pen Award Dr. Saad Al-Bazei announced the main phases of the award during a press conference held on the sidelines of the official launch.

He explained that the submission period for literary works will open on the website on September 15 and continue until September 30. The longlist will be announced on November 30, with the shortlist following on December 30.

The winners will be announced, and the awards will be presented at a major ceremony scheduled for February 2025, with the attendance of a distinguished group of writers, intellectuals, filmmakers, and celebrities.

Al-Bazei outlined the six award categories: major awards for novels and screenplays, best-translated novel, best Arab publisher, and the People's Choice Award, with a total prize value of $740,000. He further detailed that for the major awards and screenplay categories, the first-place prize will consist of $100,000 and a film production; the second-place prize, $50,000 and a film production; and the third-place prize, $30,000.

The novel categories will include eight awards, each worth $25,000, covering Best Thriller Novel, Best Mystery and Crime Novel, Best Romance Novel, Best Fantasy Novel, Best Comedy Novel, Best Historical Novel, Best Horror Novel, and Best Realistic Novel.

Al-Bazei also highlighted that the Best Translated Novel will receive a $100,000 prize; the Best Arab Publisher will be awarded $50,000, and the People's Choice Award will be valued at $30,000. Voting for the People's Choice Award will open on the award’s website at a later date.

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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.