Masgouf
Masgouf is a classic Iraqi main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Carp (whole, split along the back), Turmeric, Tamarind paste, Onion, Tomatoes, Lemon, Curry powder and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.
Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.
If you enjoy authentic Iraqi cooking, be sure to also explore our recipe for Iraqi Biryani.
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Ingredients
- Carp (whole, split along the back)2 kg
- Vegetable oil100 ml
- Turmeric2 tsp
- Tamarind paste2 tbsp
- Onion2 pieces
- Tomatoes4 pieces
- Lemon2 pieces
- Curry powder1 tbsp
- Salt and pepperTo taste
Step-by-Step Instructions
7 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Cut the fish along the back without separating the belly, gut it and open it out like a book. Leave the spine in.
Mix the oil, turmeric, tamarind, curry powder, salt and pepper and paint the flesh with it. Leave the skin alone.
Leave the fish half an hour at room temperature; cold, it cooks unevenly.
Light the fire and let it settle to a steady flame. Stand the fish upright, flesh towards the fire, half a metre away.
Cook for an hour, turning as needed. The flesh should whiten and dry at the edges without scorching.
Move the fish skin down onto the coals, lay the onion and tomato over it and give it ten more minutes.
Serve it on the board, with flatbread, lemon and raw onion.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Masgouf carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
If you need to accommodate dietary restrictions, carp (whole, split along the back) can be substituted with an equivalent volume of seasonal vegetables, legumes, or a protein alternative of your preference.
Chef Technique Tips
Season in stages rather than all at once at the end. Salting components as they cook draws out excess moisture, intensifies natural sugars, and builds harmonious depth of flavor throughout the dish.
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