Masgouf

Butterflied river fish slow-grilled upright beside an open fire.

Ingredients

• 2 kg Carp
• 3 tbsp Tamarind paste
• 1 tbsp Turmeric
• 4 tbsp Olive oil
• 3 Tomatoes
• 1 Onion
• 2 Lemon
• 2 tbsp Salt
• 1 tsp Black pepper

Method

1. Butterfly the fish — Split the fish along the back and open it flat, leaving the belly skin intact.
2. Make the baste — Mix the tamarind, turmeric, oil, salt and pepper into a loose paste.
3. Baste — Brush the flesh generously and leave 30 minutes.
4. Grill slowly — Stand the fish skin-side out beside a wood fire, or roast flesh-up at 200°C for 40 minutes, basting twice.
5. Finish over heat — Move it flat over the embers for the last 10 minutes so the skin crisps.
6. Masgouf is ready — Top with grilled tomato and onion and serve with lemon and flatbread.

More Iraq recipes

• Dolma
• Iraqi Quzi