Entree: Iraq – Marsh Arab Cuisine – سمك مسگوف ➤ Samak Masgouf (Iraqi open-fire split and grilled river carp)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Additional 30 min

Total 1 hr 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole freshwater carp, approx. 2 lb (900 g) each
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 g) tamarind paste
- 1/4 cup (60 ml) water
- 2 tbsp (30 g) coarse rock salt
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (5 g) ground coriander
- 3 cloves garlic, crushed
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (6 g) ground sumac (optional)
- 1 small bunch fresh parsley, chopped (about 1 cup (30 g)) for garnish
- 2 medium onions, thinly sliced
- 2 medium tomatoes, quartered
- 4 flatbreads or khubz for serving
- Date-palm wood, hardwood, or charcoal for open fire (no measurement)

Show original ingredient measurements

- 2 whole freshwater carp, approx. 2 lb (900 g) each
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 g) tamarind paste
- 1/4 cup (60 ml) water
- 2 tbsp (30 g) coarse rock salt
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (5 g) ground coriander
- 3 cloves garlic, crushed
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (6 g) ground sumac (optional)
- 1 small bunch fresh parsley, chopped (about 1 cup / 30 g) for garnish
- 2 medium onions, thinly sliced
- 2 medium tomatoes, quartered
- 4 flatbreads or khubz for serving
- Date-palm wood, hardwood, or charcoal for open fire (no measurement)

Instructions

1. Clean and butterly the carp: remove backbone or have fishmonger butterfly; rinse and pat dry. Score the flesh lightly on both sides to help seasoning penetrate.
2. Mix glaze: whisk together olive oil, tamarind paste, water, lemon juice, crushed garlic, turmeric, cumin, coriander and ground sumac into a smooth basting sauce.
3. Salt and rest: rub coarse rock salt over both sides of the fish, place on a rack or tray and rest 20–30 minutes to draw some moisture and season the flesh.
4. Mount the fish: spread the fish open and fix each fish onto an iron spit or two long wooden stakes driven near the head and tail so it sits at a 45° angle to the fire. Traditionally the skin side faces the heat.
5. Prepare the fire: build a medium-hot wood or charcoal fire and let it burn down to glowing embers with steady smoke; keep a hot zone and a cooler zone for indirect heat.
6. Grill and baste: position the mounted fish near the embers (not directly over flames) and grill for about 20–30 minutes per side, basting frequently with the tamarind-olive glaze until flesh flakes easily and skin is deeply browned and slightly charred.
7. Finish and rest: when cooked through (flesh opaque and flaky), remove from heat and let rest 5 minutes. Spoon reserved glaze over before serving.
8. Serve: arrange on a platter with sliced onions, tomatoes, chopped parsley and warm flatbreads. Traditionally served with lemon wedges and simple pickles.