Entree: Iraq – Baghdad & Central Iraq – سمك مسكوف ➤ Samak Masgouf (Whole Iraqi river fish grilled over embers and seasoned with tamarind, salt, and olive oil)

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 15 min

Cook 1 hr

Additional 45 min

Total 2 hrs

Ingredients

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

- 2 whole river carp, approx. 2.5 lb (1.1 kg) each, gutted, scaled, and butterflied
- 1/4 cup (60 ml) olive oil
- 3 tbsp (45 ml) tamarind paste dissolved in 3 tbsp (45 ml) warm water
- 2 tbsp (30 ml) coarse sea salt
- 1 tbsp (15 ml) ground turmeric
- 1 tsp (5 g) ground coriander
- 4 garlic cloves, minced (about 0.42 oz (12 g))
- 1 medium onion, thinly sliced (about 6 oz (170 g))
- 2 lemons, thinly sliced (about 6 oz (170 g))
- 1/4 cup (60 ml) chopped fresh parsley
- 1/4 cup (35 g) toasted sesame seeds
- 4 pieces apricot or hardwood sticks or a grilling plank for smoking (no measurement)
- 4 Iraqi flatbreads (khubz) for serving

Show original ingredient measurements

- 2 whole river carp, approx. 2.5 lb (1.1 kg) each, gutted, scaled, and butterflied
- 1/4 cup (60 ml) olive oil
- 3 tbsp (45 ml) tamarind paste dissolved in 3 tbsp (45 ml) warm water
- 2 tbsp (30 ml) coarse sea salt
- 1 tbsp (15 ml) ground turmeric
- 1 tsp (5 g) ground coriander
- 4 garlic cloves, minced (about 12 g)
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 lemons, thinly sliced (about 6 oz / 170 g)
- 1/4 cup (60 ml) chopped fresh parsley
- 1/4 cup (35 g) toasted sesame seeds
- 4 pieces apricot or hardwood sticks or a grilling plank for smoking (no measurement)
- 4 Iraqi flatbreads (khubz) for serving

Instructions

1. Prepare and marinate the fish: rinse and pat the butterflied carp dry, score the flesh in a lattice; mix olive oil, tamarind solution, turmeric, ground coriander, minced garlic and 1 tbsp (15 ml) of the coarse sea salt into a loose paste and rub thoroughly over and under the skin; lay thin lemon slices and some onion inside the cavity and let rest 30–45 minutes refrigerated while you prepare the grill and embers.
2. Grill, baste and serve: set up a charcoal or wood fire with hot embers and a few smoldering apricot wood pieces; prop the butterflied fish skin-side toward the embers at a 45° angle on a spike, metal rack, or plank so it cooks slowly (about 40–60 minutes) basting every 10 minutes with remaining tamarind-olive mixture and sprinkling remaining coarse salt; when flesh is opaque and flakes easily, transfer to a board, scatter toasted sesame seeds and parsley, serve with lemon slices, sliced onions and warm flatbread.