masgouf

Masgouf is a traditional Iraqi dish of grilled freshwater fish, most commonly carp, prepared along the banks of the Tigris and Euphrates rivers. It is widely regarded as a hallmark of Iraqi cuisine and is particularly associated with central and southern Iraq.

Preparation typically begins with cleaning and splitting the fish to open it flat, removing bones, and then salting and seasoning the flesh. A blend of spices such as cumin, coriander, and sometimes turmeric or paprika is used, and the fish may be brushed with olive oil and a touch of lemon juice. The opened fish is then placed on a wide wooden frame or trough and cooked slowly over hot charcoal, producing a smoky flavor and a crisp skin while keeping the flesh moist.

Serving usually involves hot portions presented with flatbread or rice, along with lemon wedges, salads, and sometimes grilled vegetables. Masgouf is commonly found in riverside restaurants and markets along the Tigris, and it is a dish often featured in social gatherings and regional celebrations.

Variations exist depending on the region and family traditions. While carp is the classic choice, other large freshwater species may be used when carp is unavailable. Regional spice blends and the degree of smokiness can differ, but the basic method—opening the fish and grilling it over charcoal—remains the defining characteristic of masgouf.