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Iraqi Masgouf (المسكوف)

Traditional Iraqi masgouf: a whole carp butterflied open, seasoned with tamarind and turmeric, then slowly roasted beside glowing charcoal for tender, smoky flesh. Served with tomatoes, onions, lemon, and Iraqi flatbread.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Marinating Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Iraqi
Ingredients Equipment Method Notes

Ingredients
  

FISH
  • 1 whole Fresh carp about 2 kg (4.4 lb), scaled, gutted and butterflied from the back; belly left attached
  • 2 tsp Fine salt approximately 10–12 g; adjust for preference
TAMARIND COATING
  • 3 tbsp Unsweetened tamarind paste about 45 g; use paste, not sweetened syrup
  • 3 tbsp Olive oil 45 ml
  • 1 tsp Ground turmeric
  • 1/2 tsp Freshly ground black pepper
  • 3 tbsp Warm water 45 ml; to loosen tamarind paste
TO SERVE
  • 2 medium Tomatoes sliced
  • 1 large Onion sliced into rings
  • 2 Lemons cut into wedges
  • 1 small handful Flat-leaf parsley roughly chopped, optional
  • 4 pieces Iraqi flatbread optional, to serve

Equipment

  • 1 Large sturdy fish rack or metal clamps To hold the opened carp upright beside the fire
  • 1 Charcoal grill or safe outdoor fire pit Set up for indirect radiant cooking beside embers
  • 1 Instant-read food thermometer Check the thickest part of the fish
  • 1 Mixing bowl and pastry brush For the tamarind coating
  • 1 Large serving platter For the cooked fish

Method
 

PREPARE THE FISH
  1. Ask your fishmonger to scale, gut and butterfly the carp from the back, leaving the belly joined so it opens flat like a book. Remove gills and clean out the cavity. Pat both sides thoroughly dry with paper towels.
  2. Sprinkle the measured fine salt evenly over the exposed flesh and lightly over the skin. Set the fish on a clean tray while you prepare the coating.
MAKE THE TAMARIND COATING
  1. Whisk the unsweetened tamarind paste with the warm water until smooth. Add the olive oil, turmeric and black pepper and whisk again. Brush most of the mixture over the exposed flesh; reserve the remainder separately for cooking. Do not touch reserved coating with a brush used on raw fish.
  2. Refrigerate the coated fish for 20 minutes while the charcoal burns down. Keep it cold until ready to cook. Do not marinate for hours, as the acidic coating may change the texture.
SLOW-ROAST BESIDE THE EMBERS
  1. Light the charcoal outdoors in a suitable fire pit. Let it burn down to glowing embers with low or no active flames. Position a sturdy upright fish rack about 25–30 cm (10–12 inches) beside the embers; adjust the distance to produce steady, gentle radiant heat rather than scorching.
  2. Clamp the butterflied carp in the rack with the flesh facing the embers. Cook for about 60–90 minutes, adjusting rack distance and rotating if necessary for even exposure. If needed, brush with the clean reserved coating only during cooking; discard any remainder. Time varies with fish thickness and fire intensity.
  3. Insert a clean thermometer into the thickest part of the flesh without touching bone. The fish is ready when it reaches 63°C (145°F) and flakes readily. If under temperature, continue cooking and check again. Do not use a fixed time as the sole doneness test.
  4. For a lightly crisp finish, carefully lay the rack skin-side down over moderate embers for 2–4 minutes, watching continuously so the coating does not burn. This finishing step is optional; maintain safe control of the large fish.
SERVE
  1. Transfer the fish to a large platter. Add sliced tomatoes, onion rings, lemon wedges and optional parsley. Serve promptly with Iraqi flatbread if desired; remove bones carefully when portioning.

Notes

Traditional method: Baghdad-style masgouf is commonly made with a whole carp opened along the back and roasted upright beside a wood or charcoal fire. Some Iraqi cooks add a tomato-based topping; this recipe uses a simpler tamarind and turmeric coating. The result and timing vary with the fire and fish.
Food safety: Cook the thickest part of the fish to 63°C (145°F). Keep the fish chilled during marination; avoid contaminating reserved sauce with raw fish. Cook only outdoors in a suitable, ventilated cooking area; never burn charcoal indoors.
Time: Prep 30 minutes, marinate 20 minutes and cook approximately 90 minutes: 2 hours 20 minutes total when these stages are sequential. Building the fire may overlap with marination. The fish’s size, distance from embers and wind can alter actual cooking time.
Servings and nutrition: Four portions are approximate for a 2 kg whole fish; edible yield depends on cleaning, bones and actual fish. Nutrition is intentionally not provided without validated edible-yield and ingredient data. Bread is optional and not included in any nutrition estimate.
Home adaptation: If an upright fire setup is not available, a covered grill with indirect heat can be used; it is an adaptation rather than the traditional upright technique.

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