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Name: Masgouf
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Iraq
Ingredients: 1.5 kg whole carp; 3 tbsp olive oil; 2 tsp salt; 2 tbsp tamarind paste; 2 tbsp lemon juice; 1 tsp ground turmeric; 1 tsp curry powder; 2 tomato; 1 onion; 4 flatbread

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Iraq1 h 30 minServes 4cooked before

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

seafoodotherspice & saucefruitvegetablegrain

Method

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