Name: Masgouf
Yield: 4
Cuisine: Iraq
Ingredients: 1 whole carp or sea bass (3 to 4 lb), butterflied; 2 tbsp tamarind paste; 3 tbsp olive oil; 1 tbsp salt; 1 tsp turmeric; 1 tsp black pepper; 2 tomatoes, halved; 2 onions, sliced into rings; Lemon wedges; Flatbread and sumac to serve

Where it comes from

Masgouf is regarded as the national dish of Iraq and is traditionally made with freshwater fish from the Tigris. Riverside restaurants in Baghdad grill it fresh at the table.

Explore the cuisine of Iraq.

Recipe

Make Masgouf at home

Serves 4Time 1 hour 15 minutes

Ingredients

1 whole carp or sea bass (3 to 4 lb), butterflied
2 tbsp tamarind paste
3 tbsp olive oil
1 tbsp salt
1 tsp turmeric
1 tsp black pepper
2 tomatoes, halved
2 onions, sliced into rings
Lemon wedges
Flatbread and sumac to serve

How it's made

Mix the tamarind paste, olive oil, salt, turmeric and pepper into a paste.
Open the fish flat, skin side down, and rub the paste all over the flesh.
Let it marinate in the refrigerator for 1 hour.
Heat a grill or oven to 400F.
Cook the fish flesh-side toward the heat for 15 minutes, then turn and cook skin-side for another 10 to 15 minutes.
Grill the tomatoes and onions alongside until softened.
Serve the fish whole on a platter with the vegetables, lemon and flatbread.