Masgouf
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The Tale of Masgouf
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Masgouf, butterflied carp grilled upright beside an open wood fire, is considered one of Iraq's oldest dishes, with some tracing its riverside grilling tradition back to ancient Mesopotamia along the Tigris River. It remains closely associated with Baghdad's riverside restaurants.
Ingredients
Scale:· 4 servings
- 1 whole carp or large white fish, butterflied
- 1/4 cup olive oil
- 2 tbsp tamarind paste
- 1 tsp turmeric
- 1 tsp curry powder
- 2 tomatoes, sliced
- 1 onion, sliced
- Salt and pepper, to taste
Instructions
- 1Butterfly the whole fish and score the flesh, then season generously with salt.
- 2Mix olive oil, tamarind paste, turmeric, curry powder, salt, and pepper into a marinade.
- 3Rub the marinade all over the fish and let sit for 30 minutes.
- 4Skewer the fish open flat and grill it flesh-side toward the fire over hot coals or an open flame.
- 5Cook until the skin is charred and the flesh flakes easily, basting occasionally with more marinade.
- 6Serve garnished with sliced tomatoes and onions.
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