Entree: Iraq – Marsh Arab Cuisine – مسقوف ➤ Masgūf (Open-faced grilled freshwater carp split and roasted over an open flame with olive oil and sour seasoning)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 45 min

Total 1 hr 20 min

Ingredients

- 2 whole freshwater carp, approx. 2 lb (900 g) each, scaled, gutted and split open lengthwise
- 1/3 cup (80 ml) extra-virgin olive oil
- 3 tbsp (45 ml) tamarind concentrate or tamarind paste
- 2 tbsp (30 ml) lemon juice
- 2 tsp (10 g) ground turmeric
- 2 tsp (10 g) ground coriander
- 1 tbsp (15 g) sumac
- 1/4 cup (60 ml) pounded onion or onion paste
- 1/4 cup (60 ml) water
- Coarse sea salt for generous salting
- 1 tsp (5 g) black pepper, freshly ground
- 2 tbsp (30 ml) date syrup or honey (optional, for glaze)
- 2–3 sprigs fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (for serving)
- 2 wide wooden planks or split poles large enough to support the butterflied fish, or skewers (no measurement)
- Charcoal and hardwood embers (no measurement)

Instructions

1. Rinse the carp, pat dry, and lay skin-side down. Using a sharp knife, split the backbone so fish lies flat (butterfly) and score the flesh with 1/2-inch (1 cm) deep diagonal cuts.
2. In a bowl whisk together olive oil, tamarind concentrate, lemon juice, onion paste, turmeric, coriander, sumac, water, black pepper, and date syrup if using to form a loose marinade.
3. Generously salt both sides of each butterflied fish. Rub the marinade over and into the scored flesh, ensuring the cavity and cuts are well coated. Let rest for 30–60 minutes at room temperature.
4. Prepare a charcoal fire with glowing embers and a bed of hot coals; leave a pocket of lower heat to one side for controlling the cook. Traditional method uses fish mounted upright on wooden planks placed around embers.
5. Secure each fish to a wooden plank or skewer so the flesh faces outward slightly away from the plank. Position the plank at a 45–60° angle beside the embers, flesh side facing the heat but not directly on flames.
6. Roast slowly for 25–40 minutes depending on size and heat, rotating or moving planks to maintain even cooking; the skin should be deep golden and slightly crisp, the flesh opaque and flaking easily. Baste once with remaining marinade or olive oil halfway through.
7. If using a home oven or broiler, place fish on a broiler pan skin-side up about 6–8 inches (15–20 cm) from heat and broil for 8–12 minutes per side until cooked through, finishing under direct heat briefly for char.
8. Remove from heat, sprinkle with chopped parsley and additional sumac if desired, and serve with lemon wedges alongside warm flatbreads or white rice.