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Iraqi Masgouf

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Iraqi Masgouf grilled carp with tamarind glaze, herbs, tomatoes, and lemon.
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Masgouf is Iraq’s iconic grilled fish, traditionally cooked beside an open fire and finished with a tangy tamarind-and-tomato glaze.

A whole carp stays moist over indirect heat while the split fish develops smoky edges and a deeply savory, bright topping.

Cook the fish skin-side toward the heat and baste only after it begins to firm up so the glaze does not burn.

Serving Suggestions

Serve with flatbread, sliced tomatoes, herbs, pickles, and lemon wedges.

A close serving of flaky Iraqi Masgouf with charred skin, herbs, and lemon.

Recipe Notes

Use a large sea bass or snapper if carp is unavailable. Ask the fishmonger to scale, gut, and butterfly the fish.

Iraqi Masgouf grilled carp with tamarind glaze, herbs, tomatoes, and lemon.

Iraqi Masgouf

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Whole grilled fish with tamarind, tomato, cumin, herbs, and lemon in the Iraqi Masgouf tradition.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Iraqi
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Fish and Marinade
  • 3 lb whole carp scaled, gutted, and butterflied
  • 1/4 cup olive oil
  • 1/4 cup tamarind paste
  • 2 tbsp tomato paste
  • 2 tbsp lemon juice
  • 4 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 1/2 tsp salt
Garnish
  • 1 medium onion thinly sliced
  • 2 medium tomatoes sliced
  • 1/4 cup flat-leaf parsley chopped
  • 1 count lemon cut into wedges

Equipment

  • Charcoal grill
  • Fish basket or sturdy skewers
  • Small saucepan
  • Basting brush
  • Chef’s knife

Method
 

Make the Glaze:
  1. Whisk the oil, tamarind, tomato paste, lemon juice, garlic, cumin, paprika, and salt in a small saucepan.
  2. Warm gently for 3 minutes, then cool slightly.
Grill the Fish:
  1. Pat the fish dry and brush both sides with the glaze.
  2. Grill skin-side toward medium-high indirect heat for 25 to 35 minutes, basting twice, until the flesh flakes easily.
Serve:
  1. Transfer the fish to a platter and spoon over any remaining glaze.
  2. Scatter the onion, tomatoes, and parsley around the fish and serve with lemon.

Nutrition

Calories: 520kcalCarbohydrates: 17gProtein: 52gFat: 27gSaturated Fat: 5gCholesterol: 120mgSodium: 980mgFiber: 3gSugar: 7g

Notes

  • Keep the grill covered to hold steady heat.
  • Use a fish basket if the butterflied fish is delicate.

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