Butterflied carp grilled upright around an open wood fire — an authentic Iraqi classic with unmatched smoky flavor.
Keep some distance between the fish and the embers to avoid charring the outside before the inside cooks through — slow grilling is the secret to great masgouf.
Masgouf is a time-honored Iraqi dish traced back to fishermen along the Tigris and Euphrates, and it is one of the oldest fish-grilling methods in the region. A carp is split along the back and splayed open butterfly-style, then staked upright around an open wood fire so it cooks slowly from the outside in.
Masgouf is famous in Baghdad, where dedicated restaurants line the banks of the Tigris. It's traditionally served with amba (spicy mango pickle), bread, and fresh onion and tomato.
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