About this Dish
Iraq's national dish — whole carp split open and slow-grilled over an open fire of tamarisk wood on the banks of the Tigris River in Baghdad. The fish is marinated in olive oil, tamarind and turmeric, cooked flesh-side down for hours until the skin chars and the flesh becomes smoky and tender. One of the oldest continuously prepared dishes in the world, eaten in Mesopotamia for 5,000 years.
IngredientsServes 4
🐟Whole carp (or large freshwater fish such as trout or tilapia), 1.5–2kg, cleaned and butterflied open
🫒Olive oil, 80ml
🟤Tamarind paste, 3 tablespoons
🟡Ground turmeric, 2 teaspoons
🧂Coarse sea salt, 2 teaspoons
🌶️Ground black pepper, 1 teaspoon
🍋Lemon, 1, juiced
🧅Large white onion, 1, thinly sliced into rings
🌿Fresh flat-leaf parsley, a generous handful, roughly chopped
Method
1
Ask your fishmonger to butterfly the carp by splitting it open along the belly from head to tail, keeping the fish in one flat piece with the spine still attached — this is the traditional cut that lets the flesh cook evenly and absorb the marinade.2
Mix together the olive oil, tamarind paste, turmeric, salt, black pepper and lemon juice in a bowl to form a loose, fragrant marinade. Score the flesh deeply with a sharp knife in a crosshatch pattern, then rub the marinade all over the flesh side generously. Leave to marinate for at least 1 hour at room temperature, or up to 4 hours in the fridge.3
If using a charcoal grill or barbecue, let the coals burn down to a medium-low, steady heat with no open flames — Masgouf is a slow cook, not a fast sear. Place the fish flesh-side down directly on the grill and cook undisturbed for 45–60 minutes, checking occasionally that it isn't burning; the flesh should turn deep golden and smoky while slowly firming up.4
If cooking indoors, place the fish flesh-side up on a foil-lined baking tray, brush with any remaining marinade, and roast in an oven preheated to 180°C (160°C fan) for 40–50 minutes until the flesh is cooked through and caramelised at the edges. For the final 5 minutes, switch to the grill setting to char the surface slightly.5
While the fish cooks, scatter the sliced onion rings over the flesh during the last 20 minutes so they soften and slightly char alongside the fish, absorbing all the smoky, tamarind-scented juices.6
Transfer the cooked fish carefully to a large platter, keeping it whole and skin-side down. Scatter the fresh parsley generously over the top and serve immediately with flatbread, sliced tomatoes, pickled vegetables and extra lemon wedges on the side.User Reviews
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