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Middle Eastern

Masgouf

Iraq's national dish: a whole butterflied river fish rubbed with tamarind, turmeric and garlic, then grilled slowly beside an open fire until the skin blisters and the flesh is smoky and juicy. Served straight from the grill with charred tomato, raw onion and lemon.

Lunch & dinnerPescatarian25g+ protein
45 min20 prep · 25 cookMedium713 kcalper serving
Masgouf

Method

  1. Open the 300 g carp from the back, cutting along either side of the backbone so the fish opens out flat like a book, belly skin intact. Snip out the backbone if it stops the fish lying flat, rinse away any blood and pat completely dry with kitchen paper.
  2. In a small bowl whisk 1 tbsp olive oil with 1 tsp tamarind paste, 0.5 tsp ground turmeric, 1 clove garlic crushed to a paste, 0.5 tsp salt and 0.25 tsp black pepper into a loose ochre marinade.
  3. Brush the marinade over both sides of the opened fish, working it into the scores and the head cavity. Leave at room temperature for 20 minutes while you light the fire — the acid should season the flesh, not cure it, so do not marinate longer.

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Per serving

713kcal
61gprotein
40gcarbs
35gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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