# Iraqi Masgouf — Fish Grilled Beside the Fire

> Masgouf isn't ordinary grilled fish. The fish is butterflied from the back, pinned upright on skewers **around** the fire rather than over it, and cooks slowly in the side heat for about an hour. That method lets the flesh take on smoke without the surface burning.

**Iraqi Cuisine · 110 min · 6 servings · 340 kcal per serving**

Masgouf is Baghdad's signature dish, and nothing else is grilled quite like it. The indirect heat cooks the fish gently and gives it a deep layer of smoke, while the skin stays supple instead of charring.

## Ingredients


### Fish
- 1 whole — carp or large tilapia (2-3 kg)

### Marinade
- 3 tbsp — oil
- 1 tbsp — tamarind concentrate
- 1 tsp — turmeric
- 1 tsp — Iraqi baharat
- 4 cloves — garlic, crushed
- 1 tsp — salt

### To finish
- 3 — tomatoes, sliced
- 1 — onion, sliced
- 1 — lemon, sliced

## Method

1. **Butterfly the fish** — Cut the fish open along the back — beside the dorsal fin, not through the belly — and open it out like a book, leaving the belly skin joined. Remove the guts and rinse well.
2. **Marinate** — Mix all the marinade ingredients and rub them into the flesh. Thirty minutes is enough; longer and the acid starts to cook the fish.
3. **Pin it upright** — Fix the opened fish flat between skewers or on a rack and stand it **beside** the fire rather than above it, roughly 30 cm away.
4. **Grill in the side heat** — Cook flesh-side to the fire for 45 minutes. The flesh turns opaque and begins to flake, and the smoke works its way in.
5. **Finish over the coals** — Move it directly over the embers for 15-20 minutes, skin-side down, to crisp the skin. Lay the tomato, onion and lemon on top for the last 10 minutes.
6. **Serve** — Serve it on the plate it was grilled on, with Iraqi bread, salad and pickles.

## Tips

- Cut along the back, not the belly — that's what keeps the fish flat and intact.
- Wood beats charcoal here for depth of smoke. With charcoal, add a few fruitwood chips.
- Go easy on the tamarind. One tablespoon is plenty; more buries the fish.
- No fire? Oven at 200°C, fish opened flat in a tray, 40 minutes, then 10 minutes under the grill.

## FAQ

### Why grill beside the fire instead of over it?
Direct heat scorches the surface long before a thick fish cooks through. Side heat is gentler, cooks the flesh evenly, and gives the smoke time to penetrate.

### Which fish works?
Carp is the original. Large tilapia is an excellent and widely available substitute. What matters is a big fish with firm flesh.

### Can I do it in the oven?
Yes, and it comes out well — but without the smoke that defines masgouf.

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Source: https://hanakoleah.com/en/iraqi-cuisine/iraqi-masgouf-grilled-fish
Edited by: Marwa Mohamed
Last updated: 2026-10-29