Entree: Iraq – Mosul & North – مسكوف ➤ Masgūf (Slow-grilled Iraqi river carp seasoned with salt and souring agents, traditionally cooked over open flame)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 25 min

Total 1 hr 5 min

Ingredients

- 1 whole carp, approx. 2.5 lb (1.1 kg), cleaned and scaled
- 2 tbsp (30 g) coarse sea salt
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 g) tamarind paste
- 2 cloves garlic, crushed
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) freshly ground black pepper
- 1 medium onion, sliced
- 2 medium tomatoes, sliced
- 1/4 cup (15 g) chopped flat-leaf parsley
- 1 tbsp (15 g) sumac, for sprinkling
- 4 large hardwood skewers or a wooden plank for mounting the fish
- Charcoal or hardwood embers for grilling (no measurement)
- Lemon wedges, to serve
- Warm flatbread or rice, to serve (optional)

Instructions

1. If not already done, butterfly the carp by slicing along the backbone and opening it flat; remove the backbone so the fish lies flat. Pat dry with paper towels.
2. Make a marinade by whisking together the olive oil, tamarind paste, crushed garlic, lemon juice, turmeric, cumin, black pepper, and 1 tbsp (15 g) of the coarse sea salt.
3. Rub the inside and skin of the split fish thoroughly with the remaining coarse salt, then brush the tamarind-spice marinade over both sides of the fish. Let rest 20–30 minutes at room temperature to absorb flavors.
4. Prepare a grill for indirect cooking: bank hot embers to one side so you have a zone of glowing coals and a cooler side. If using a wooden plank or large skewers, secure the fish open on the plank or thread skewers through the head and tail to hold it open, positioning it so the flesh faces the heat at an angle (classic Masgouf is placed upright near the embers).
5. Place the fish near the embers (not directly over flames) skin-side away from the heat, and cook slowly 25–40 minutes depending on fish size, rotating or adjusting distance to maintain a steady gentle roast. The flesh is done when it flakes easily and is opaque to the bone.
6. While the fish cooks, char the sliced onion and tomatoes briefly on the cooler side of the grill until tender and slightly smoky.
7. Transfer the cooked fish to a serving board, scatter charred onion and tomato over it, sprinkle with chopped parsley and sumac, and serve immediately with lemon wedges and warm flatbread or rice.