Fish & seafood
Masgouf
Masgouf is Iraq's national dish: a carp from the Tigris or Euphrates, opened butterfly-style, salted and grilled slowly over a wood fire, flesh side facing the flames. It's eaten on the riverbanks, served with onions, tomatoes and flatbread.
Ingredients
Ingredients
Marinade
Spices & seasoning
Optional extras
On the side
Instructions
- Gut the fish, scale it and open it butterfly-style keeping the skin intact, then rinse and pat dry.
- Make two or three deep cuts in the flesh, without going through the skin.
- Mix the salt, turmeric, cumin, pepper, garlic, lemon juice and oil, then rub it generously inside and into the cuts.
- Let it marinate for 30 minutes in the cool.
- Fix the fish onto a skewer or grill rack, flesh side toward the fire, and grill over warm embers for about 20 minutes.
- Turn it once, skin side to the fire, and continue cooking until the flesh flakes away easily, about 10 more minutes.
- Serve with thinly sliced onions, sliced tomatoes, parsley and flatbread.
Variations and tips
In the oven. Place the fish flesh side up on a tray and bake at 220 °C for 25 to 30 minutes, then pass it under the grill for 2 minutes to color.
With what you can find here. Carp is often available at the fishmonger; otherwise use whole trout or sea bass, reducing the cooking time by 5 minutes.
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Iraq
Iraq
Iraq
Iraq
Iraq
Iraq
Iraq
Iraq
Original Ecomely recipe.