An Iraqi-style open-grilled carp preparation finished with tamarind, tomato and onion.
Masgouf is one of Iraq’s best-known fish preparations, traditionally made with carp opened flat and cooked slowly beside a wood fire. This home version adapts the method to a grill or hot oven while keeping the fish open and simply seasoned.
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- Prep
- 25 minutes
- Cook
- 35–45 minutes
- Serves
- 6
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Method
-
Pat the butterflied fish dry and score the thickest flesh lightly.
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Mix tamarind with warm water, then brush some over the flesh. Season with salt and pepper and rest 15 minutes.
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Brush lightly with oil and place the fish open-side toward moderate grill heat, or on a tray in a 220°C oven.
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Cook until the flesh is opaque and flakes easily, brushing once more with tamarind during cooking.
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Finish briefly under high heat for color, then serve with tomato, onion and parsley.
Chef’s notes
Traditional masgouf uses a distinctive live-fire arrangement. At home, moderate indirect heat helps the large fish cook through without burning the surface.
Substitutions
Another whole freshwater fish can be used if carp is unavailable, with cooking time adjusted for thickness.
Serve with
Flatbread, tomato, onion and herbs
Storage
Refrigerate cooked fish promptly and use within 1–2 days. Reheat gently or serve chilled in a salad.
Allergens
Contains fish.
Always Cook with Heart. Always!
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