Masgouf

Masgouf is a fish dish eaten all around Iraq and often referred to as the national dish of the country. The fish used to prepare masgouf is usually freshwater carp, which is butterflied, marinated, set on skewers, then grilled next to an open fire.

To give it a crispy exterior, the fish is commonly covered with salt before cooking, while the marinating step may be omitted if the fish is fresh and of good quality. Although it is eaten throughout Iraq, the dish is especially popular in cities along the river Tigris.

Originally, masgouf referred to the cooking technique, but today it is interchangeable with the dish. For the Iraqi people, eating is a ritual, and masgouf is an important part of that ritual. Because of the lengthy procedure and the complexity of the dish, it is usually eaten in restaurants.

Each restaurant has their signature recipe, but they all share the same basic procedure principles. Due to the size of the carp, masgouf is commonly shared among family and friends. It is usually accompanied by freshly baked naan bread, tomatoes, grilled vegetables, and onion sauce.