Masgouf
A whole carp split open and marinated in turmeric and tamarind, propped upright beside an open fire rather than grilled directly over it — Iraq's national dish, tied to the Tigris and Euphrates river culture.
Seafood
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 whole carp (3-4 lbs), butterflied open, head and tail left on
- 1/4 cup olive oil
- 2 tbsp tamarind paste
- 1 tbsp turmeric
- 1 dried lime, crushed
- Salt, to taste
- Chopped parsley and lemon wedges, to serve
Steps
- Rub the olive oil, tamarind paste, turmeric, crushed dried lime, and salt all over both sides of the butterflied fish.
- Let the fish marinate for 30 minutes.
- Build a wood or charcoal fire and let it burn down to steady embers.
- Prop the fish upright on skewers or a rack beside the fire, not directly over the flame, so it cooks slowly from the radiant heat.
- Cook for 45-60 minutes, turning occasionally, then move it closer to the embers briefly at the end for a final char.
- Serve hot with parsley and lemon wedges.