Iraqi Masgouf (Grilled Carp)
Iraq's national dish: butterflied freshwater fish slow-grilled vertically by an open fire, basted with tamarind, salt, and turmeric. Adapted here for the home grill.
Ingredients
- 1 large whole fish (carp, trout, or branzino), butterflied
- 3 tbsp olive oil
- 2 tbsp tamarind paste
- 1 tbsp turmeric
- 1 tbsp salt
- 1 lemon, sliced
- Fresh tomatoes and onions
Instructions
-
1
Mix oil, tamarind, turmeric, and salt into a paste.
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2
Brush all over the butterflied fish, inside and out.
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3
Let marinate 30 minutes.
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4
Grill skin-side down over medium heat, covered, for 20-25 minutes until the flesh is cooked through and the skin is crispy.
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5
Top with sliced tomatoes, onions, and lemon. Serve with flatbread.
