Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, masgouf (iraqi fish). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Masgouf is an Iraqi tradition unlike any other. Traditionally roasted slowly alongside a "fire altar," we A Traditional Iraqi Dish Topped with Curried Tomato Sauce. Masgouf is the national dish of a country.
Masgouf (Iraqi Fish) is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Masgouf (Iraqi Fish) is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook masgouf (iraqi fish) using 15 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Masgouf (Iraqi Fish):
- Prepare 1 Carp Fish (Seabass can also be used)
- Make ready 4 Onions
- Get 3 Tomatoes
- Take 3 Tbsp Olive Oil
- Prepare 1 Tbsp Fish Seasoning
- Make ready 1 Tbsp Mixed Herbs
- Take 1 Tbsp Turmeric
- Prepare 1 Tbsp Cumin
- Prepare 1 Tbsp Parsley
- Make ready 1 Tbsp Paprika
- Make ready 1 Tsp Salt
- Take 1 Tsp Black Pepper
- Get 1 Tbsp Tomato Puree
- Take 1 Whole Lemon Juice
- Make ready 1 Tsp Garlic Paste
The Iraqi capital city Baghdad prides itself of making the best masguf, with the Abu Nawas district on the shores of the Tigris river, "dedicated" to this dish. Masgouf is a fish dish eaten all around Iraq and often referred to as the national dish of the country. For the Iraqi people, eating is a ritual, and masgouf is an important part of that ritual. Iraqi grilled fish, called masgouf, is another ancient recipe and considered to be the national dish of Iraq.
Steps to make Masgouf (Iraqi Fish):
- 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.
- 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.
- 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.
- 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.
One can imagine pulling carp from the two rivers that meander through the country. Iraqi grilled fish called masgouf is another ancient recipe and considered to be the national dish of Iraq. One can imagine pulling carp from the two rivers that meander through the country the Tigris. Masgouf is a grilled fish delicacy considered by many as the national dish of Iraq. Our first magouf experience was at an Iraqi restaurant in Dubai called 'Al Maskoof Al Iraqi'.
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