Entree: Iraq – Basra & South – سمك مسگوف ➤ Samak Masgūf (Open‑grilled Iraqi river carp seasoned and charred over date‑wood embers, served with grilled vegetables and tangy tamarind)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 2 whole freshwater carp, approx. 2 lb (900 g) each
- 3 tbsp (45 ml) coarse sea salt
- 2 tbsp (30 ml) tamarind paste
- 1/4 cup (60 ml) warm water (to dilute tamarind paste)
- 3 tbsp (45 ml) olive oil
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tbsp (8 g) sumac, for sprinkling
- 2 large tomatoes, halved
- 2 large onions, quartered
- 4 green chilies (optional)
- 2 lemons, halved
- Fresh cilantro or parsley, for garnish
- Date‑palm logs or hardwood charcoal for grilling (use as needed)

Instructions

1. Prepare the fish: scale, gut, and rinse the carp. Split each fish along the belly and open flat (butterfly), leaving the backbone intact so the fish fans open.
2. Salt cure: rub 2 tbsp (30 ml) of the coarse sea salt all over the inside and outside of the fish. Let rest skin‑side down for 30–60 minutes to firm the flesh and draw out moisture, then rinse lightly and pat dry.
3. Make tamarind glaze: whisk tamarind paste with 1/4 cup (60 ml) warm water, 1 tbsp (15 ml) olive oil, ground turmeric, and cumin until smooth; strain if desired.
4. Set up grill: arrange date‑palm logs or charcoal to produce steady embers and a hot but not blazing heat. Place a wide iron grill or frame at an angle above the embers so the fish will cook near but not directly in the flames.
5. Season and mount: brush the fish lightly with remaining olive oil and sprinkle the remaining 1 tbsp (15 ml) coarse sea salt on the flesh. Secure each fish to the grill frame or skewers with the skin side down, so the opened flesh faces the heat.
6. Grill slowly: position the fish about 8–12 inches from the embers and cook for 20–35 minutes, depending on size, basting every 5–8 minutes with the tamarind glaze. The fish is ready when the flesh flakes easily and the skin is charred and golden.
7. Grill vegetables: place tomato halves and onion quarters near the fish on the grill, turning until charred and softened, about 10–15 minutes. Grill chilies until blistered if using.
8. Finish and serve: remove fish to a board, sprinkle sumac over the flesh, squeeze lemon halves over top, and garnish with chopped cilantro or parsley. Serve hot with grilled tomatoes, onions, and flatbread or rice. If using an oven, broil the butterflied fish skin‑side up on a high rack for 10–15 minutes per side, basting frequently.