Rabat – MasterChef Argentina, a competitive reality cooking television show, put this week six of their contestants up to the challenge of cooking Moroccan dishes.
The program asked competitors to develop three iconic recipes of Moroccan cuisine: Couscous, Tagine and Harira.
The show highlighted the different flavors of Moroccan cuisine while three of the jury members wore Jabador, Moroccan traditional clothing for men.
The cooking contest’s jury committee consists of three professionals: Italian chef Donato de Santis, Argentinian chefs German Martitegui and Damian Betula.
The Moroccan Embassy in Argentina contributed to the preparation of the episode, while the setting of the studio was offered by the Telefe Television studio, which created a 100% Moroccan atmosphere.
The six competitors (four women and two men) had to cook the two typical Moroccan dishes and the Harira soup based on a recipe provided by the jury.
MasterChef Argentina is a famous gastronomy show that aims to look for the best amateur chef in the country.
The program is likely to add to the popularity of Moroccan cuisine in the Latin American country.
The couscous culture in Morocco and North Africa dates back to centuries and represents the culinary symbol of the region’s heritage. The dish is mostly served on Fridays and on special occasions like religious or national holidays.
The UN Educational, Scientific, and Cultural Organization (UNESCO) has added couscous to its Intangible Heritage List.
As for Tagine, the dish is often made with beef, chicken, or fish. In addition to meat, Moroccans might also include a variety of vegetables.
Harira is a Moroccan soup that is usually served in Ramadan but can be enjoyed throughout the year. The main ingredients of the highly nutritious traditional soup are tomatoes, lentils, chickpeas, flour, rice, and meat.
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