Masgouf

Name: Masgouf
Prep time: 30 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 whole carp or sea bass (about 1.5 kg), gutted and cleaned; 4 tbsp olive oil; 1 tsp salt; 1 tsp ground turmeric; 1 tsp ground cumin; 2 tomatoes, roughly chopped; 1 lemon, sliced; 4 garlic cloves, minced; 1 small onion, roughly chopped; 2 tbsp tomato paste; freshly ground black pepper to taste; 4 flatbreads to serve; sliced onion, tomato, and pickles to serve

Masgouf is Iraq's national dish and one of the oldest continuously prepared fish recipes in the world, with records of Tigris River carp grilled this way dating back thousands of years. The carp is split lengthwise, seasoned with olive oil, turmeric, and tamarind paste, then cooked upright on wooden stakes around an open wood fire. Restaurants along the banks of the Tigris in Baghdad still serve it this way. The slow, indirect heat defines the method. The fish cooks for two to four hours, close to the fire but not directly over it — the exposure to wood smoke, radiant heat, and the fish's own rendered fat produces a flavour that cannot be replicated by standard grilling. The skin chars while the flesh stays moist.

Total time1h 10m

Active time30m

Servings4

DifficultyMedium

Cost$

Add to my meal plan

🌿

Rich in vitamins

Fresh and healthy

⭐

Traditional recipe

Authentic taste

Ingredients 4 servings

1 whole carp or sea bass (about 1.5 kg), gutted and cleaned
4 tbsp olive oil
1 tsp salt
1 tsp ground turmeric
1 tsp ground cumin
2 tomatoes, roughly chopped
1 lemon, sliced
4 garlic cloves, minced
1 small onion, roughly chopped
2 tbsp tomato paste
Freshly ground black pepper to taste
4 flatbreads to serve
Sliced onion, tomato, and pickles to serve

How to make it

1Using a sharp knife, make a deep cut along the backbone to butterfly the fish open flat.
2Score the flesh diagonally every 4 cm.
3Mix the olive oil, turmeric, cumin, salt, and pepper; rub all over the flesh and inside the cavity.
4Leave to marinate for 20 minutes at room temperature.
5Meanwhile, combine the tomatoes, onion, garlic, lemon slices, and tomato paste to make the basting sauce.
6Thread the fish onto two long skewers (or use a fish grill basket) to hold it flat.
7Grill over glowing wood embers or charcoal (not open flames) for 30–40 minutes: flesh side down for the first 20 minutes until the flesh is opaque and pulls away from the bone, then skin side down for 10–15 minutes until the skin is crisp.
8Baste with the sauce every 5 minutes.
9Serve immediately with flatbread, sliced onion, tomato, and pickles.