Masgouf Iraqi

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.