Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, masgouf (iraqi fish). It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Masgouf (Iraqi Fish) is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Masgouf (Iraqi Fish) is something which I have loved my entire life.
The Iraqi capital city Baghdad prides itself of making the best masguf, with the Abu Nawas district on the shores of the Tigris river, "dedicated" to this dish, having more than two dozen fish restaurants. Nonetheless, one can find masgûf all over Iraq, especially near the Tigris-Euphrates Basin. Outside of Iraq, masguf is more or less popular in the Al Jazira as. What Fish is Used to Cook Masgouf?
To begin with this particular recipe, we must prepare a few ingredients. You can have masgouf (iraqi fish) using 15 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Masgouf (Iraqi Fish):
- Get 1 Carp Fish (Seabass can also be used)
- Get 4 Onions
- Prepare 3 Tomatoes
- Prepare 3 Tbsp Olive Oil
- Get 1 Tbsp Fish Seasoning
- Take 1 Tbsp Mixed Herbs
- Prepare 1 Tbsp Turmeric
- Get 1 Tbsp Cumin
- Make ready 1 Tbsp Parsley
- Make ready 1 Tbsp Paprika
- Take 1 Tsp Salt
- Make ready 1 Tsp Black Pepper
- Make ready 1 Tbsp Tomato Puree
- Take 1 Whole Lemon Juice
- Prepare 1 Tsp Garlic Paste
The fish used to prepare masgouf is usually freshwater carp, which is butterflied, marinated, set on skewers, then grilled next to an open fire. Today the majority of masgouf-destined fish are bred in pools dotting the Iraqi countryside — the farms of a new generation of entrepreneurs eager to cash in on the hunger for masgouf. The famous fish dish eaten along the Tigris. You might also like North African Cuisine.
Instructions to make Masgouf (Iraqi Fish):
- 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.
- 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.
- 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.
- 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.
The famous fish dish eaten along the Tigris. You might also like North African Cuisine. You Can Actually Make Your Own (Delicious) Gefilte Fish. My Jewish Learning is a not-for-profit and relies on your help. Iraqi grilled fish, called masgouf, is another ancient recipe and considered to be the national dish of Iraq.
So that is going to wrap it up for this exceptional food masgouf (iraqi fish) recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
