Entree: Iraq – Mosul & North – سمك مسكوف ➤ Samak Masgouf (Traditional Iraqi open-fire grilled whole river fish seasoned with salt, tamarind, and spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 2 whole carp, approx. 2.5 lb (1.1 kg) each, scaled, gutted, and split open (but spine left intact)
- 3 tbsp (45 g) coarse sea salt
- 4 tbsp (60 ml) extra-virgin olive oil
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 2 tbsp (30 g) tamarind paste
- 3 tbsp (45 ml) warm water (to loosen tamarind)
- 2 tbsp (30 ml) fresh lemon juice
- 1 medium onion, thinly sliced — about 6 oz (170 g)
- 2 ripe tomatoes, sliced — about 8 oz (225 g)
- 2 cloves garlic, crushed — about 0.2 oz (6 g)
- 1 tbsp (6 g) ground sumac, for serving
- 2 tbsp (30 ml) chopped fresh parsley, for garnish
- Lemon wedges, for serving

Instructions

1. Rinse and pat the split carp dry. Score the flesh with 3–4 diagonal cuts on each side to help seasoning penetrate.
2. In a small bowl whisk together the coarse sea salt, olive oil, turmeric, ground coriander, crushed garlic, and lemon juice to form a paste. In a separate small bowl mix tamarind paste with warm water until smooth.
3. Rub the spice and oil paste all over the inside and outside of each fish and into the cuts. Spoon the thinned tamarind over the flesh so it seeps into the scores and cavity. Arrange sliced onion and tomato inside the cavity and on top of the fish.
4. Let the fish marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours, bring back to room temperature before cooking).
5. Traditional method: set up a charcoal or wood fire and let it burn down to glowing embers. Position the fish on an angled iron frame or rack with the flesh facing the heat, about 10–14 inches (25–35 cm) from embers. Cover if possible and grill slowly for 30–40 minutes, basting once with remaining olive oil until the flesh is opaque, flaky, and slightly charred at the edges.
6. Oven/grill method: preheat oven to 475°F (245°C) with a broiler pan placed on the top rack. Place the fish on the broiler pan, flesh side facing up, and broil 6–8 inches (15–20 cm) from the element for 10–12 minutes, then reduce heat to 400°F (200°C) and roast 12–18 minutes more until cooked through and lightly charred.
7. Transfer fish to a platter. Sprinkle ground sumac and chopped parsley over the flesh, serve with lemon wedges and flatbread or rice. Serve hot, allowing guests to pull meat from the split fish.