Entree: Iraq – Basra & South – مسگوف ➤ Masgouf (Iraqi open-fire grilled butterflied carp seasoned and charred over embers)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 25 min

Total 1 hr

Ingredients

- 1 whole carp, butterflied and cleaned, approx. 2.5 lb (1.1 kg)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 g) tamarind paste
- 1 tbsp (15 g) coarse sea salt
- 2 tsp (4 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 3 cloves (9 g) garlic, crushed
- 1 tbsp (15 ml) date syrup or honey (optional)
- 1/2 cup (120 ml) water or light fish stock for basting
- 1/4 cup (15 g) chopped fresh parsley
- 1 lemon, cut into wedges
- Charcoal or hardwood for grilling
- Flatbread or cooked rice, to serve (optional)

Instructions

1. Prepare the fish by rinsing and patting dry. Place the carp skin-side down and, with a sharp knife, remove the backbone to butterfly the fish so it lies flat; score the flesh lightly in a diagonal crosshatch.
2. In a bowl, whisk together olive oil, tamarind paste, crushed garlic, date syrup (if using), turmeric, ground coriander, and water to form a basting mixture. Rub some of the mixture over the flesh and into the scores; sprinkle with coarse sea salt and let rest 20–30 minutes at room temperature.
3. Build a medium-hot charcoal fire or heat a gas grill to medium-high. If you have wooden planks or upright iron spikes, set the fish on a plank or prop at an angle facing the embers; otherwise lay fish on a well-oiled grill rack with skin side down and the flesh side tilted toward the heat.
4. Grill the fish 20–30 minutes, starting flesh side toward the embers so the heat chars and cooks through, basting occasionally with the tamarind mixture and turning once if using a rack. The flesh is done when opaque and flakes easily, and the skin has a smoky char.
5. Transfer the fish to a board, sprinkle with chopped parsley, and serve immediately with lemon wedges and flatbread or rice.