Masgouf (Iraqi Fish)
Masgouf (Iraqi Fish)

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, masgouf (iraqi fish). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Masgouf is an Iraqi tradition unlike any other. Home » Browse Recipes » Cuisines » Asian » West Asian (Middle East) » Iraqi » Masgouf: Iraqi Tamarind and Turmeric Marinated Fish. The famous fish dish eaten along the Tigris. The specialists were the boatmen (ballamchi) on the river Tigris who brought in the fish every evening and cooked it on the riverbank in.

Masgouf (Iraqi Fish) is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Masgouf (Iraqi Fish) is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have masgouf (iraqi fish) using 15 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Masgouf (Iraqi Fish):
  1. Get 1 Carp Fish (Seabass can also be used)
  2. Prepare 4 Onions
  3. Make ready 3 Tomatoes
  4. Make ready 3 Tbsp Olive Oil
  5. Prepare 1 Tbsp Fish Seasoning
  6. Get 1 Tbsp Mixed Herbs
  7. Make ready 1 Tbsp Turmeric
  8. Make ready 1 Tbsp Cumin
  9. Make ready 1 Tbsp Parsley
  10. Get 1 Tbsp Paprika
  11. Take 1 Tsp Salt
  12. Make ready 1 Tsp Black Pepper
  13. Get 1 Tbsp Tomato Puree
  14. Prepare 1 Whole Lemon Juice
  15. Get 1 Tsp Garlic Paste

Carp is butterflied, seasoned with tamarind or tomato sauce, and cooked over an open flame. Masgouf was a big part of their lives in Baghdad, since my great grandmother, Yemmah Ettie, would cook the dish for the whole family every Friday. Masgouf is a grilled fish delicacy considered by many as the national dish of Iraq. Our first magouf experience was at an Iraqi restaurant in Dubai called 'Al Maskoof Al Iraqi'.

Instructions to make Masgouf (Iraqi Fish):
  1. It is Iraqi tradition to use Carp fish for Masgouf, however should you find it difficult to find this type, Seabass or Seabream work well too. Have your fishmonger descale, gut and clean the fish, and split lengthwise from the belly. Make sure to wash the fish when you get home with cold water, lemon and vinegar. Pre-heat the grill oven at 200C.
  2. In a small bowl, mix all seasoning together along with the vegetable oil and tomato puree. Oil the base of a large baking tray that will fit with the fish open in a butterfly position. Slice the onions and tomatoes in large chunks and place around the fish in the baking tray.
  3. Coat the entire fish with the seasoning using a brush, both inside and outside. Laying the fish scale side flat down and grill the fish in the oven. Make sure the tray is placed almost at the very bottom of the oven to slow grill the fish for 1 hour. Keep an eye on the fish in case it starts to dry/burn, either move it further down in the oven or lower the temperature.
  4. After an hour, feel free to re-coat the fish again with any seasoning left in order to not re-moisten the fish and pop back in the grill for up to 45 minutes. Serve with a choice of salad or tomato rice traditionally.

Masgouf is a grilled fish delicacy considered by many as the national dish of Iraq. Our first magouf experience was at an Iraqi restaurant in Dubai called 'Al Maskoof Al Iraqi'. Iraqi grilled fish, called masgouf, is another ancient recipe and considered to be the national dish of Iraq. One can imagine pulling carp from the two rivers that meander through the country. In Iraq, masgouf is part of the national cuisine, but it's For centuries, Iraqis of all stripes, sects and political persuasions have gone to great lengths for masgouf, the country's de facto national dish.

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