Recipe: Yummy Masgouf (Iraqi Fish)

Recipe: Yummy Masgouf (Iraqi Fish) Delicious, fresh and tasty.

Masgouf (Iraqi Fish). What Fish is Used to Cook Masgouf? In Iraq, carp is used to make Masgouf. The large carp mom used to make masgouf was tastier than any fish I've had since.

The fish used to prepare masgouf is usually freshwater carp, which is butterflied, marinated, set on skewers, then grilled next to an open fire.

The Iraqi capital city Baghdad prides itself of making the best masguf, with the Abu Nawas district on the shores of the Tigris river, "dedicated" to this dish, having more than two dozen fish restaurants.

Nonetheless, one can find masgûf all over Iraq, especially near the Tigris-Euphrates Basin.

You can cook Masgouf (Iraqi Fish) using 15 ingredients and 4 steps. Here is how you cook that.

Ingredients of Masgouf (Iraqi Fish)

1. It’s 1 of Carp Fish (Seabass can also be used).

2. Prepare 4 of Onions.

3. It’s 3 of Tomatoes.

4. Prepare 3 Tbsp of Olive Oil.

5. Prepare 1 Tbsp of Fish Seasoning.

6. Prepare 1 Tbsp of Mixed Herbs.

7. It’s 1 Tbsp of Turmeric.

8. It’s 1 Tbsp of Cumin.

9. Prepare 1 Tbsp of Parsley.

10. You need 1 Tbsp of Paprika.

11. It’s 1 Tsp of Salt.

12. You need 1 Tsp of Black Pepper.

13. It’s 1 Tbsp of Tomato Puree.

14. You need 1 of Whole Lemon Juice.

15. It’s 1 Tsp of Garlic Paste.

Outside of Iraq, masguf is more or less popular in the Al Jazira as.

The famous fish dish eaten along the Tigris.

You might also like North African Cuisine.

You Can Actually Make Your Own (Delicious) Gefilte Fish.

Masgouf (Iraqi Fish) instructions

1. It is Iraqi tradition to use Carp fish for Masgouf, however should you find it difficult to find this type, Seabass or Seabream work well too. Have your fishmonger descale, gut and clean the fish, and split lengthwise from the belly. Make sure to wash the fish when you get home with cold water, lemon and vinegar. Pre-heat the grill oven at 200C..

2. In a small bowl, mix all seasoning together along with the vegetable oil and tomato puree. Oil the base of a large baking tray that will fit with the fish open in a butterfly position. Slice the onions and tomatoes in large chunks and place around the fish in the baking tray..

3. Coat the entire fish with the seasoning using a brush, both inside and outside. Laying the fish scale side flat down and grill the fish in the oven. Make sure the tray is placed almost at the very bottom of the oven to slow grill the fish for 1 hour. Keep an eye on the fish in case it starts to dry/burn, either move it further down in the oven or lower the temperature..

4. After an hour, feel free to re-coat the fish again with any seasoning left in order to not re-moisten the fish and pop back in the grill for up to 45 minutes. Serve with a choice of salad or tomato rice traditionally..

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Masgouf (Arabic: المسكوف), is a Mesopotamian dish consisting of seasoned, grilled carp; it is often considered the national dish of Iraq.

Although Iraq is not a coastal area, the population is used to consuming fish, however, freshwater fish is more common than saltwater fish.

Masgouf is one of the most popular Iraqi dishes - traditionally cooked on the shores of the river Tigris, a seasoned butterflied carp cooked next to open fire.

Today the majority of masgouf-destined fish are bred in pools dotting the Iraqi countryside — the farms of a new generation of entrepreneurs eager to cash in on the hunger for masgouf.