Dish
Masgouf
Grilled carp in Iraqi style
The carp is first marinated in a mixture of spices and then grilled over an open flame. The tamarind sauce is made with tamarind paste, garlic, and lemon juice, and is served over the grilled carp.
Origins and history
Masgouf has been a popular dish in Iraq for centuries, and is often served at special occasions such as weddings and holidays. The dish is said to have originated in the Tigris and Euphrates river valleys of Iraq.
Dietary considerations
Gluten-free if served without bread or flour coating.
Variations
Variations of the dish may include different types of fish or variations on the sauce. Some recipes call for the addition of pomegranate molasses or sumac for added flavor.
Presentation and garnishing
The dish is typically served on a large platter with the grilled carp in the center and the tamarind sauce poured over the top. Garnish with fresh parsley or chopped green onions for added color and flavor.
Tips & Tricks
To ensure the carp stays moist and flavorful, baste with the marinade during grilling.
Side-dishes
Grilled vegetables or a simple salad are common side dishes for Masgouf. Steamed rice or flatbread can also be served alongside the dish.
Drink pairings
A dry white wine pairs well with Masgouf, such as a Chardonnay or Sauvignon Blanc.
Delicious Masgouf recipes
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