Photograph of the finished Masgouf

Middle East · Cá chép nướng kiểu Iraq Masgouf

Masgouf

1 hr 15 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Carp Carp 1 kg
  • Photograph of Tomato Tomato 4
  • Photograph of Onion Onion 2
  • Photograph of Sour tamarind Sour tamarind 60 g
  • Photograph of Turmeric powder Turmeric powder 8 g
  • Photograph of Olive oil Olive oil 60 ml
  • Photograph of Lime Lime 2
  • Photograph of Chilli Chilli 2
  • Photograph of Salt Salt 16 g
  • Photograph of Black pepper Black pepper 4 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the carp lengthwise along the backbone into a butterfly shape, remove the guts, and wash thoroughly.
  2. 2 Mix olive oil with turmeric powder, tamarind juice, lemon juice, salt, and pepper, then brush evenly over the inside of the fish and marinate for 30 minutes.
  3. 3 Arrange the fish around the glowing charcoal grill and cook the insides for 40 minutes using indirect heat.
  4. 4 Sauté the chopped tomatoes, onions, and peppers for 8 minutes until thickened into a sauce.
  5. 5 Place the fish face up on the coals, spread tomato sauce over it, and grill for another 15 minutes until the skin is crispy.
  6. 6 Squeeze some lemon juice, sprinkle with herbs, and serve with flatbread.

With an appliance

  • Oven 1 hr 16 min

    Replace steps 3 and 5: place the butterfly-shaped fish on the middle rack of the 210-degree oven for 35 minutes, cover with sauce, then move to the top rack for another 10 minutes, rotating the tray each time; the fish will cook evenly, without needing to be placed near the charcoal, but will lose its Iraqi smoky flavor.

Start cooking