Masgouf Fish – Traditional Iraqi Recipe – How to Cook Masgouf

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Masgouf Fish – Traditional Iraqi Recipe – How to Cook Masgouf

Masgouf is one of the most iconic dishes of Iraqi cuisine, widely recognized as a national dish. It is a staple of Iraqi food culture and has long been cherished by locals.

The dish became popular thanks to Iraq’s abundance of rivers, which provided locals with fresh fish—especially bunni and carp—since ancient times. Traditionally, the fish is split open, seasoned, and slowly grilled over a fire made from willow wood. The fish is arranged on wooden stakes around the fire so that the heat cooks it evenly. Once the inside is fully cooked, hot coals are placed on top to crisp the skin. In modern kitchens, it can also be cooked in the oven.

Nutritionally, Masgouf is very rich in protein and healthy fats. For example, 400 g of Masgouf contains about 598 calories, 35 g fat, 7 g saturated fat, 176 mg cholesterol, 7 g carbohydrates, and 60 g protein.

Ingredients for Masgouf

Masgouf Fish

 

  • 1 large fish (carp is traditional)

  • 4 cloves garlic, finely minced

  • ¼ cup vinegar

  • 1 teaspoon curry powder

  • Olive oil (as desired)

  • 1 tablespoon salt

Ingredients for the Sauce

  • 2 large onions, finely chopped

  • 2 tomatoes, finely chopped

  • 1 bunch parsley, finely chopped

  • 4 cloves garlic, minced

  • 2 tablespoons vegetable oil

  • 3 tablespoons tomato paste

Preparation

  1. Prepare the fish: Clean the fish thoroughly. Slice it open lengthwise and remove the innards. Rinse well.

  2. Season: Sprinkle the fish with salt, then place it on an oiled baking tray to prevent sticking. Rub it with garlic, vinegar, and curry powder.

  3. Cook: Place in a preheated oven at medium heat and bake for about 30 minutes until the flesh is cooked through.

  4. Prepare the sauce: While the fish is cooking, sauté onions, garlic, parsley, and tomatoes in vegetable oil. Add the tomato paste and cook for about 5 minutes until the sauce thickens and becomes fragrant.

  5. Finish: Once the fish is done, spread the sauce over it and return it briefly to the oven for a few minutes.

  6. Serve: Present hot, either with rice on the side or accompanied by fresh salads.

Masgouf is not just food—it is a cultural experience, bringing the smoky, rich flavors of Iraq’s riverbanks to the dining table.

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