Masgouf
About
Masgouf is Iraq's national dish - a whole carp fish butterflied, seasoned, and slowly grilled over an open flame using tamarind wood. The result is tender, smoky, flavorful fish with crispy skin. Traditionally served with flatbread, pickles, onions, tomatoes, and lime.
Key Ingredients
Fresh Tigris river carp, salt, turmeric, tamarind wood for grilling, lemon or lime
Cultural Significance
Masgouf has been prepared along the Tigris and Euphrates rivers for centuries, dating back to ancient Mesopotamia. It's considered the ultimate symbol of Iraqi hospitality and is often served at celebrations and gatherings.
Where to Find
Best enjoyed at riverside restaurants along Abu Nawas Street in Baghdad, where you can watch the fish being grilled. Also popular in Basra and throughout southern Iraq.
Recommended Places
- •Abu Nawas Street, Baghdad
- •Basra waterfront restaurants
- •Erbil citadel area
Fun Facts
The traditional cooking method involves propping the butterflied fish on stakes around an open fire, a technique passed down for thousands of years. Iraqis say the best masgouf comes from fish caught the same morning.
