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मध्य-पूर्व और अफ्रीकी व्यंजनMiddle Eastern & African Dishes

Masgouf

↳ from Baghdad, Iraq

Iraq's national dish: a large freshwater carp split open and grilled upright next to a wood fire on the Tigris riverbank.

History

Fish grilled by the Tigris is an ancient tradition, and today masgouf restaurants line the river in Baghdad.

Ingredients

  • Carp (shabbout)
  • Salt
  • Tamarind
  • Turmeric
  • Olive oil
  • Tomato
  • Onion
  • Lemon

How it's made

  1. Scale and split the fish down the back
  2. Rub with salt, olive oil and tamarind
  3. Stand around a fire of fruit wood or lay on coals
  4. Grill slowly for 45-60 minutes, flesh side first
  5. Serve with grilled tomato, onion, pickles and bread

Ratings & notes

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