Masgouf Facts for Kids

Quick facts for kids
Masgouf
A prepared masgouf
Course	Main course
Place of origin	Southern Mesopotamia (Modern day Iraq)
Region or state	Baghdad and along the Tigris River
Serving temperature	Hot
Main ingredients	Large freshwater carps and barbs from the Tigris-Euphrates Basin
Variations	Northern Iraqi variation, in a clay oven

Masgouf (pronounced "mas-goof") is a very famous and delicious dish from Iraq. It's made from a special kind of fish called carp, which is seasoned and then grilled over an open fire. Many people think Masgouf is the national dish of Iraq, meaning it's a very important part of their food culture. This tasty meal is a big part of Iraqi cuisine.

Where Masgouf is Popular
- Masgouf Outside Iraq
How Masgouf is Made
Variations of Masgouf
Gallery
See also

Where Masgouf is Popular

The capital city of Iraq, Baghdad, is especially proud of its Masgouf. There's even a special area called Abu Nawas, right by the Tigris river, where many restaurants focus only on this dish. You can find Masgouf all over Iraq, especially near the big rivers like the Tigris and Euphrates.

Masgouf Outside Iraq

Masgouf is also quite popular in the eastern parts of Syria. This is especially true in areas close to Iraq, like the Raqqa Governorate, which the Euphrates river flows through. You can also find it in some parts of Turkey, near the Iraqi border, like in Nusaybin and Cizre.

After the 2003 invasion of Iraq, many Iraqis moved to Damascus, the capital of Syria. Because of this, Masgouf restaurants started opening there too. In one area called Jeremana, where many Iraqis lived, there were more than ten Masgouf restaurants! These places get fresh fish every day from the Syrian Euphrates river. They keep the fish alive in a pond or a big aquarium until someone orders it.

How Masgouf is Made

Making Masgouf is a special process that takes time and care.

A fresh carp fish, often used for Masgouf.

Preparing the Fish

First, a live fish is chosen and weighed. It's usually a large freshwater carp. The fish is then quickly killed, partly scaled, and cleaned inside.

Next, the fish is carefully cut open lengthwise down its back. This spreads the fish out flat into a large, round shape. The belly part is kept together.

Adding the Marinade

After the fish is opened, the cook brushes a special sauce, called a marinade, all over the inside. This marinade is made from olive oil, rock salt, tamarind (which gives a tangy flavor), and ground turmeric (a yellow spice). Sometimes, crushed tomatoes and fresh coriander are also added to make the marinade even tastier.

Grilling the Fish

The fish is then ready for grilling. It can be placed on two sharp iron spikes, or put into a large iron grill that looks like a clamshell. This special grill is designed just for cooking Masgouf.

The fish, either on spikes or in the grill, is then placed next to a fire. This fire is usually in a special area called a "fire altar." This altar is often a big open space with a raised, round or rectangular sandbox in the middle. A large fire is built there using logs from apricot trees, which give the fish a unique smoky flavor.

Cooking Time

Cooking Masgouf takes a while, usually between one and three hours. The fish cooks slowly next to the fire, not directly over it. This allows most of the fish's fat to burn off, making it crispy and delicious. While the fish is cooking, people often enjoy small appetizers called mezes.

Serving the Dish

Once the fish is almost done, it's placed skin-side down directly on the hot coals for a short time. This makes the skin extra crispy and helps the meat separate easily from the bones.

The whole cooked fish is then placed on a large serving tray. It's usually decorated with slices of lime (or lemon), onion, and Iraqi pickles. In Baghdad, sometimes a little mango chutney is spread on the inside of the fish for extra flavor. Finally, a large, crispy flatbread, fresh from a clay oven, is placed over the tray to keep the Masgouf warm until it's served to the customer.

Variations of Masgouf

The Turkmen people, who live in northern Iraq, make a similar fish dish. However, they often cook their fish inside a clay oven instead of over an open fire.