Receta de Irak · MainCourse
Masgouf (Grilled Carp)
Iraq's national dish: whole carp marinated in tamarind, turmeric and rock salt, slowly grilled over open flames and served with rice, tomato, lemon and flatbread.
📖 Descripción
Masgouf is the signature dish of Baghdad, traditionally prepared with fresh carp from the Tigris River. The fish is butterflied, scored and cured with rock salt and tamarind, then grilled upright by the riverside until smoky and golden. Served on a bed of basmati rice with grilled tomato, lemon, onion and warm Iraqi samoon bread, it embodies centuries of Mesopotamian culinary tradition.
👨🍳 Preparación
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1
Rinse the carp under cold water, pat dry and make three deep diagonal slashes on each side of the fish, cutting down to the bone.
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2
Mix the rock salt, tamarind paste, turmeric and black pepper with the olive oil to form a thick marinade, then rub it generously inside the cavity and into the slashes of the fish.
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3
Let the fish cure at room temperature for 30 minutes so the flavors penetrate the flesh and the salt draws out excess moisture.
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4
Prepare a charcoal grill and position the fish upright (belly open facing the heat) on a wire rack about 15 cm above the coals, or skewer it through a wooden stick and secure it vertically.
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5
Grill the masgouf slowly for 40-45 minutes, turning once halfway through and basting with the released juices mixed with a splash of olive oil, until the skin is crisp and smoky and the flesh flakes easily.
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6
Meanwhile, rinse the basmati rice, cook it in salted water for 12 minutes, drain and fluff with a fork.
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7
Arrange the cooked rice on a large platter, place the grilled carp on top, and surround with onion, tomato and lemon slices.
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8
Finish with a sprinkle of fresh parsley and serve immediately with warm samoon bread, a simple salad and cold yogurt on the side.
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