Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, masgouf (iraqi fish). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Masgouf is an Iraqi tradition unlike any other. Home » Browse Recipes » Cuisines » Asian » West Asian (Middle East) » Iraqi » Masgouf: Iraqi Tamarind and Turmeric Marinated Fish. The famous fish dish eaten along the Tigris. The specialists were the boatmen (ballamchi) on the river Tigris who brought in the fish every evening and cooked it on the riverbank in.
Masgouf (Iraqi Fish) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Masgouf (Iraqi Fish) is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have masgouf (iraqi fish) using 15 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Masgouf (Iraqi Fish):
- Get 1 Carp Fish (Seabass can also be used)
- Get 4 Onions
- Take 3 Tomatoes
- Take 3 Tbsp Olive Oil
- Get 1 Tbsp Fish Seasoning
- Take 1 Tbsp Mixed Herbs
- Take 1 Tbsp Turmeric
- Prepare 1 Tbsp Cumin
- Make ready 1 Tbsp Parsley
- Get 1 Tbsp Paprika
- Get 1 Tsp Salt
- Prepare 1 Tsp Black Pepper
- Prepare 1 Tbsp Tomato Puree
- Make ready 1 Whole Lemon Juice
- Make ready 1 Tsp Garlic Paste
Masgouf was a big part of their lives in Baghdad, since my great grandmother, Yemmah Ettie, would cook the dish for the whole family every Friday. Masgouf is a fish cooking technique very popular in Iraq, particularly in Baghdad. Masgouf is a grilled fish delicacy considered by many as the national dish of Iraq. Our first magouf experience was at an Iraqi restaurant in Dubai called 'Al Maskoof Al Iraqi'.
Instructions to make Masgouf (Iraqi Fish):
- It is Iraqi tradition to use Carp fish for Masgouf, however should you find it difficult to find this type, Seabass or Seabream work well too. Have your fishmonger descale, gut and clean the fish, and split lengthwise from the belly. Make sure to wash the fish when you get home with cold water, lemon and vinegar. Pre-heat the grill oven at 200C.
- In a small bowl, mix all seasoning together along with the vegetable oil and tomato puree. Oil the base of a large baking tray that will fit with the fish open in a butterfly position. Slice the onions and tomatoes in large chunks and place around the fish in the baking tray.
- Coat the entire fish with the seasoning using a brush, both inside and outside. Laying the fish scale side flat down and grill the fish in the oven. Make sure the tray is placed almost at the very bottom of the oven to slow grill the fish for 1 hour. Keep an eye on the fish in case it starts to dry/burn, either move it further down in the oven or lower the temperature.
- After an hour, feel free to re-coat the fish again with any seasoning left in order to not re-moisten the fish and pop back in the grill for up to 45 minutes. Serve with a choice of salad or tomato rice traditionally.
Masgouf is a grilled fish delicacy considered by many as the national dish of Iraq. Our first magouf experience was at an Iraqi restaurant in Dubai called 'Al Maskoof Al Iraqi'. Iraqi grilled fish, called masgouf, is another ancient recipe and considered to be the national dish of Iraq. One can imagine pulling carp from the two rivers that meander through the country. Masgouf Dish: Iraqi Style Grilled Fish Masgouf is a fish that is butterflied, seasoned, and cooked over an open flame.
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