Masgouf

مسكوف · Masgūf

Ingredients10

• whole carp1.5 kg
• olive oil3 tbsp
• salt2 tsp
• tamarind paste2 tbsp
• lemon juice2 tbsp
• ground turmeric1 tsp
• curry powder1 tsp
• tomato2
• onion1
• flatbread4

Method

1. Clean the carp, split it open along the back, and butterfly it so it lies flat, leaving the skin intact.
2. Score the flesh lightly and rub it with salt, olive oil, turmeric, and curry powder.
3. Mix tamarind paste with lemon juice and brush it over the fish. Let it rest for 30 minutes.
4. Stake the fish upright around a wood fire or place it skin-side toward the heat of a hot grill.
5. Grill slowly, turning as needed, until the skin is crisp and the flesh flakes, about 40 to 50 minutes.
6. Slice the tomatoes and onion.
7. Serve the masgouf with the tomatoes, onion, and warm flatbread.