Masgouf is Iraq’s beloved national dish. It features a whole freshwater fish, traditionally carp, marinated with turmeric, olive oil, and tamarind, then grilled over an open flame. The result is smoky, tender fish with a golden crust — a signature of Iraqi cuisine. Masgouf is often served with rice, bread, and fresh salad.

Ingredients for Iraqi Masgouf

For the Fish

• 1 whole freshwater fish (carp is traditional, 1–1.5 kg)

• 3 tbsp olive oil

• 1 tbsp tamarind paste

• 1 tsp turmeric

• 1 tsp paprika

• 1 tsp salt

• ½ tsp black pepper

• 1 lemon, sliced (for garnish)

For Serving

• Rice or flatbread

• Fresh salad (tomatoes, cucumbers, parsley, lemon)

• Pickles

How to Make Masgouf (Step-by-Step)

1. Prepare the Fish

• Clean the fish and remove scales and innards.

• Score the sides of the fish with diagonal cuts.

• Mix olive oil, tamarind paste, turmeric, paprika, salt, and pepper into a marinade.

• Rub the marinade all over the fish, including inside the cavity.

• Let the fish marinate for 30–60 minutes.

2. Prepare for Grilling

• Traditionally, the fish is placed on an open fire or a special grill at a 45° angle.

• At home, preheat a grill or oven:

  • Grill: medium heat 15–20 minutes per side

  • Oven: 200°C / 400°F, 25–30 minutes, turning halfway

3. Grill or Bake the Fish

• Cook until the fish is golden, crispy on the outside, and tender inside.

• Baste occasionally with leftover marinade or olive oil for extra flavor.

4. Serve Masgouf

• Place on a large platter.

• Garnish with lemon slices and fresh parsley.

• Serve with rice, flatbread, fresh salad, and pickles.

Tips for Authentic Iraqi Masgouf

• Carp is traditional, but any firm freshwater fish works.

• Tamarind adds the classic tangy flavor.

• Cook slowly over indirect heat for smoky aroma.

• Serve immediately — Masgouf is best hot and fresh.