Masgouf (Salam)
Masgouf is considered the national dish of Iraq, a whole carp or other large freshwater fish, marinated and then slow-cooked vertically over an open flame, resulting in a smoky, tender, and flavorful meal. It's traditionally served with a variety of accompaniments.
🧂 Ingredients
- 1.5 - 2 kg Whole carp or similar large freshwater fish(cleaned, scaled, and butterflied or cut lengthwise into two halves)
- 2 medium Onions(thinly sliced)
- 3 medium Tomatoes(sliced)
- 4 cloves Garlic(minced)
- 1/2 cup Coriander(fresh, chopped)
- 1/4 cup Lemon juice
- 1/4 cup Olive oil
- 1 tsp Turmeric
- 1 tsp Cumin
- to taste Salt
- to taste Black pepper
- 2 tbsp Tamarind paste (optional)
👨🍳 Instructions
- 1
Prepare the fish: If not already done, clean, scale, and butterfly the fish, leaving the skin intact. Make deep slashes on the flesh side of the fish to allow marinade to penetrate.
💡 Tip: Ensure the fish is thoroughly cleaned. - 2
Make the marinade: In a bowl, combine minced garlic, chopped coriander, lemon juice, olive oil, turmeric, cumin, salt, pepper, and tamarind paste (if using). Mix well.
💡 Tip: Adjust spices to your preference. - 3
Marinate the fish: Rub the marinade all over the fish, ensuring it gets into the slashes. Let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
- 4
Prepare the cooking setup: Traditionally, masgouf is cooked vertically over an open fire. If using a grill or oven, you'll need to adapt. For an outdoor grill, set up coals on one side and place the fish on the other side, or use a vertical fish grill. In an oven, preheat to 180°C (350°F) and place the fish on a baking sheet, propped up if possible.
💡 Tip: The key is slow, indirect heat. - 5
Cook the fish: Place the marinated fish near the heat source, skin-side down first if possible. Cook slowly, turning occasionally, until the flesh is opaque and flakes easily with a fork. This can take 1.5 to 2 hours depending on the heat and size of the fish.
💡 Tip: The skin should be crispy and slightly charred. - 6
Prepare the vegetables: While the fish is cooking, you can lightly grill or sauté the sliced onions and tomatoes until softened.
💡 Tip: These are often served as a bed for the fish. - 7
Serve: Once cooked, carefully transfer the masgouf to a serving platter. It is traditionally served with flatbread (like Iraqi naan), the cooked onions and tomatoes, and often a side of rice or a simple salad.
💡 Pro Tips
- ✓The quality of the fish is paramount. Use the freshest possible carp or similar freshwater fish.
- ✓Don't rush the cooking process; slow cooking is essential for tender results.
- ✓The smoky flavor from charcoal grilling is traditional and highly recommended.
- ✓Serve with plenty of fresh herbs like parsley and mint.
🔄 Variations
- Different fish species can be used, such as tilapia or bream.
- Some recipes include a paste of ground walnuts and pomegranate molasses for an extra layer of flavor.
- Spicier versions can include chili flakes or fresh chilies in the marinade.