Masgouf is Iraq’s national dish — a
beautifully spiced, slow-grilled carp (or other river fish), butterflied and
cooked over an open flame, often on the banks of the Tigris or Euphrates
rivers. It’s renowned for its smoky, tangy flavor, enhanced with a marinade of
tamarind, spices, and olive oil.
Ingredients:
For the fish:
- 1 whole freshwater carp (or sea bass/trout, 1.5–2 kg),
cleaned and gutted, butterflied
- 1–2 tablespoons salt
- Juice of 1 lemon
- Olive oil, for brushing
For the marinade:
- 2 tablespoons tamarind paste (or juice of 1 lemon if
unavailable)
- 4 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 small onion, finely chopped
For serving:
- Slices of lemon
- Flatbread or rice
- Pickles and fresh herbs (parsley, mint)
Tomato and onion salad
Preparation
Steps:
Prepare
the Fish:
Clean
the fish thoroughly and butterfly it.
Cut
along the belly and spread it flat, keeping the skin and scales on one side.
Rinse
and pat dry.
Rub
the inside (flesh side) with salt and lemon juice.
Set
aside for 15–20 minutes to draw out any fishy odor.
Make
the Marinade:
In
a bowl, mix tamarind paste, garlic, turmeric, pepper, coriander, paprika, olive
oil, and (if using) onion into a paste.
Rub
this marinade generously over the flesh side of the fish.
Let
it marinate for at least 1 hour, preferably longer (up to 4 hours in the
fridge).
Grill
the Fish (Traditional & Modern Methods):
Traditional (Open Fire or Charcoal
Grill):
Create
a fire and let it burn down to embers.
Position
the fish upright, skin-side toward the fire, using iron rods or a frame.
Cook
slowly for about 1–2 hours, depending on the heat, until the flesh is tender,
flaky, and slightly charred.
Modern (Oven or BBQ Grill):
Preheat
your oven or grill to 200°C (390°F).
Lay
the fish skin-side down on a lined tray or grill.
Roast
or grill for 30–45 minutes, until cooked through and slightly golden.
Baste
occasionally with olive oil or leftover marinade.
Optional
Charring:
Serving
Masgouf:
Serve hot, garnished with lemon
slices, alongside warm flatbread or fragrant rice, fresh herbs, and a crisp
salad of onions, tomatoes, and cucumber.
Iraqi pickles or amba (mango pickle)
are perfect complements.
Notes:
- Carp is traditional for Masgouf, but if unavailable,
sea bass, snapper, or trout are good substitutes.
- Tamarind gives Masgouf its signature tang; don’t skip
it if possible.
- The slower the grill, the better the flavor.
- Patience brings authenticity!
