Iraqi Masgouf
Butterflied carp marinated with tamarind, olive oil, salt, and turmeric, then slowly grilled beside a fire. Served with onion and lemon.
Masgouf is traditionally made with fish split along the back and opened out flat. This version seasons the carp with a simple mixture of olive oil, tamarind, salt, and turmeric, then cooks it beside the fire rather than directly over the flames.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the carp
Clean the carp, remove the innards, and split it along the back so it opens out in one piece. Rinse and dry it well.
Ready to continue when: The carp is split open and laid flat, clean and dry.
20 min - 02
Season and rest
Mix the olive oil with the salt, tamarind paste, and turmeric. Rub the mixture all over the carp, especially over the flesh, and leave it to rest for 20 minutes while you prepare the fire.
Ready to continue when: The carp is evenly coated and has rested for 20 minutes.
20 min - 03
Grill beside the fire
Place the carp flat on a grill or hold it upright beside the flames, not directly over them. Grill it slowly for about 60 minutes, keeping an eye on it as it cooks.
Ready to continue when: The flesh is opaque and comes away easily; the surface is grilled without burning.
60 min - 04
Serve
Transfer the carp to a platter and serve it with the sliced onion and lemon wedges.
Ready to continue when: The carp is on the platter with onion and lemon.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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