DISH RESEARCH · Dish
Masgouf
Also known as: مسكوف
Iraqi butterflied carp marinated with tamarind, turmeric and olive oil and grilled beside open heat.
About Masgouf
Masgouf is an Iraqi dish of butterflied freshwater carp cooked beside or over an open fire. This profile follows a tamarind-and-turmeric marinade that matches the established Iraqi preparation and keeps garnishes outside the dish.
Carp has a rich freshwater-fish flavour sharpened by sour tamarind and earthy turmeric. Olive oil carries the seasoning, while wood or charcoal heat supplies the characteristic smokiness.
The fish is opened into a broad, flat shape, with crisp darkened skin and golden flesh stained by turmeric. The centre stays moist and flaky while the exposed edges become browned and lightly charred.
Allergens in this recipe
Contains: Fish.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Masgouf
Traditional Iraqi Tamarind-and-Turmeric Masgouf.
- CarpTraditional freshwater-fish base
- Olive oilMarinade and surface richness
- Ground turmericEarthy seasoning and golden colour
- Tamarind pasteSour marinade seasoning
- SaltSeasoning
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Carp:
- Olive oil:
- Ground turmeric:
- Tamarind paste:
- Salt:
Origins & food traditions
The Iraqi-cuisine reference identifies masgouf as a traditional Mesopotamian dish of open-cut Tigris fish roasted skin-on for hours after marinating with olive oil, salt, turmeric and tamarind. The independent masgouf reference corroborates its Iraqi identity and seasoned grilled-carp form.
Countries
- Iraq
- IraqCatalogue link pending review
Cuisines & regions
- Iraqi Cuisine
- Mesopotamian Cuisine
- Iraqi CuisineCatalogue link pending review