Photograph of the finished Masgouf Iraqi

Middle East · Cá chép xẻ nướng đứng bên lửa củi

Masgouf Iraqi

2 hr Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Carp Carp 5.3 lb
  • Photograph of Sour tamarind Sour tamarind 7.1 oz
  • Photograph of Turmeric powder Turmeric powder 1.1 oz
  • Photograph of Coarse salt Coarse salt 2.8 oz
  • Photograph of Tomato Tomato 12
  • Photograph of Onion Onion 2
  • Photograph of Amba pickled mango Amba pickled mango 8.5 oz
  • Photograph of Thin Arabic bread (raqaq) Thin Arabic bread (raqaq) 24 leaves
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Lime Lime 4

Method

  1. 1 Cut the carp along its back and spread it flat like a butterfly's wing.
  2. 2 Spread a mixture of tamarind juice, turmeric, and salt over the meat and let it marinate for 1 hour.
  3. 3 The fish is clamped between two wooden sticks and then stuck upright at an angle beside the wood fire, not placed directly on the coals.
  4. 4 Grilling standing over the fire is the essence of masgouf; grilling on a griddle causes the fish to lose its distinctive smoky flavor.
  5. 5 Grill for 50 minutes with the meat side facing the fire, turning it every 15 minutes.
  6. 6 Place the fish face down on the charcoal for the last 8 minutes to sear the skin, then serve with grilled tomatoes, amba cucumber, and bread.

With an appliance

  • Charcoal grill 2 hr

    Grill indirectly next to a pile of charcoal, with the meat side facing the fire, for 50 minutes, then flip it down onto the charcoal.

Start cooking