Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, masgouf (iraqi fish). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Masgouf (Iraqi Fish) is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Masgouf (Iraqi Fish) is something that I’ve loved my whole life.

What Fish is Used to Cook Masgouf? In Iraq, carp is used to make Masgouf. The large carp mom used to make masgouf was tastier than any fish I've had since.

To get started with this recipe, we have to first prepare a few components. You can have masgouf (iraqi fish) using 15 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Masgouf (Iraqi Fish):

1. Prepare 1 Carp Fish (Seabass can also be used)
2. Take 4 Onions
3. Prepare 3 Tomatoes
4. Get 3 Tbsp Olive Oil
5. Get 1 Tbsp Fish Seasoning
6. Prepare 1 Tbsp Mixed Herbs
7. Make ready 1 Tbsp Turmeric
8. Make ready 1 Tbsp Cumin
9. Make ready 1 Tbsp Parsley
10. Prepare 1 Tbsp Paprika
11. Get 1 Tsp Salt
12. Get 1 Tsp Black Pepper
13. Get 1 Tbsp Tomato Puree
14. Take 1 Whole Lemon Juice
15. Get 1 Tsp Garlic Paste

You might also like North African Cuisine. You Can Actually Make Your Own (Delicious) Gefilte Fish. My Jewish Learning is a not-for-profit and relies on your help. Masgouf is a fish dish eaten all around Iraq and often referred to as the national dish of the country.

Steps to make Masgouf (Iraqi Fish):

1. 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.
2. 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.
3. 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.
4. 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.

The fish used to prepare masgouf is usually freshwater carp, which is butterflied, marinated, set on skewers, then grilled next to an open fire. Tomatoes are featured prominently in Masgouf. So although the date of origin of Masgouf is unclear, it is safe to assume that the dish evolved after tomato cultivation in Iraq began. However, the chief ingredient in Masgouf, freshwater fish, has long been pulled from the rivers that flow through Iraq. For more masgouf: Smoky, moody, and deep masgouf Fresh, light, and green masgouf Sweet, sour, and spicy masgouf.

So that’s going to wrap it up for this exceptional food masgouf (iraqi fish) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!