Masgouf

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.