Masgouf
Masgouf, from above
Non vegBaghdad, Iraq

Masgouf

Butterflied fish slow grilled by the fire. Iraq's national dish, Tigris style.

60 minTime
41 gProtein each
mildSpice
By the Tigris2 chapters · 1 min read

Make it your way

Grandma's wayBaghdad style, fire grilled carp.
The original
323kcalsame
41 gproteinsame
2 gfibresame
60minutessame

The original masgouf.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish1 large whole fish, butterflied (carp, rohu or seabass)
Tomato2, sliced
Onion1 large, sliced
Lemon juice2 tbsp
Tamarind1 tbsp paste
Turmeric (ground turmeric)½ tsp
Kashmiri chilli powder1 tsp
Cooking oil (vegetable oil)1½ tbsp
Flat leaf parsleya handful
Saltto taste

Method

4 steps
  1. 1Rub the butterflied fish all over with salt, turmeric and chilli. Rest 20 minutes.
  2. 2Grill skin side down over hot coals, or under an oven grill on the lowest shelf, until the flesh is nearly cooked.
  3. 3Mix tamarind, lemon and oil and brush over the flesh. Lay tomato and onion slices on top.
  4. 4Return to high heat until the onion softens and the fish flakes easily at the thickest part.
Serve it like this

Lay the fish on a large platter on flatbread with grilled tomato and onion on top. Serve with pickles, lemon and amba sauce.

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Make it a meal

What goes with Masgouf: a bread or rice, a side, something to drink and something sweet.

Bread or rice Khubz120 min
Bread or rice Timman bagilla90 min
On the side Fattoush25 min
On the side Avakaya45 min
To drink Sweet lassi10 min
Something sweet Kleicha90 min
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