Masgouf (Iraq)
Masgouf is a classic Iraqi dish that showcases the country’s deep love for grilled fish. Often called Iraq’s national dish, it features whole fish—usually carp—that’s butterflied and marinated with a tasty mix of spices like turmeric, cumin, and salt. The fish is grilled over an open flame, giving it a delicious smoky flavour and crispy skin while keeping the meat nice and tender. Thank you so much, Phil! I’ve never had such a beautifully flavourful fish before. If you want to experience his incredibly delicious Iraqi cuisine, be sure to visit Jumakitchen in Borough Market!
Ingredients
- 2 large butterflied sea bream, or carp bone in
- 1 small onion
- 1 bunch spring onion
- 2 cloves garlic, grated
- 3 tbsp chopped parsley
- ½ tsp ginger powder
- 1 tsp curry powder
- 1 tsp dried lime powder
- 3 tbsp pomegranate molasses
- 250ml passata
- 1 tbsp tomato puree
- 2 tbsp tamarind pulp
- ½ lemon, juiced
Step 1
Preheat your oven to 180 degrees.
Step 2
Start by finely slicing the onions, spring onions, and garlic. In a large pan over medium heat, sweat the vegetables with a splash of olive oil and a generous pinch of salt.
Step 3
After 8 minutes, add the spices and cook for another 5 minutes, stirring frequently to prevent the spices from burning. If the pan gets too dry, add a splash of water.
Step 4
Next, add the tomato puree and cook for a few minutes. Then incorporate the passata, tamarind pulp, and pomegranate molasses, aiming for a smooth consistency. Cook for an additional 5 minutes, then set aside to cool.
Step 5
Once cooled, transfer the mixture to a food processor and blitz until smooth. Transfer to a bowl and stir in the lemon juice and chopped parsley.
Step 6
Take your fish and rub the marinade all over the flesh and skin. (For extra flavour, you can let it marinate overnight.)
Step 7
Place the fish, skin side down, in a baking tray and cook for 9 minutes
Step 8
After removing it from the oven, finish with a blow torch (if you have one) to achieve that charred, smoky flavour reminiscent of traditional masgouf.