Masgouf

Masgouf is a revered traditional dish from Mesopotamia, featuring seasoned and grilled carp. Widely celebrated as Iraq's national dish, you can find some of the finest masgouf in Baghdad, particularly in the Abu Nawas district by the Tigris River. This area is renowned for its many fish restaurants dedicated to perfecting this iconic dish.

Masgouf is also popular throughout Iraq, especially near the Tigris-Euphrates Basin. Beyond Iraq, it enjoys popularity in parts of Syria such as Al Jazira, particularly in regions bordering Iraq like the Raqqa Governorate. In Turkey, areas close to the Iraqi border, such as Nusaybin and Cizre, also savor this dish.

The 2003 invasion of Iraq led many Iraqis to relocate to Damascus, bringing masgouf with them. In neighborhoods like Jaramana, where a large number of Iraqis reside, you'll find numerous masgouf restaurants, often run by Iraqi expatriates who source fresh fish daily from the Syrian Euphrates.

Preparing masgouf is a meticulous process. It begins with catching the fish alive and then clubbing it to kill it. The fish is then cleaned, split open, and marinated with olive oil, rock salt, tamarind, and turmeric. It’s grilled on a special iron grill next to a fire altar, typically fueled by apricot tree logs. The cooking time ranges from one to three hours, allowing the fat to burn off completely. When ready, the fish is served with lime, onion, Iraqi pickles, and sometimes mango chutney, all arranged on a tray with crispy flatbread.

There are variations of masgouf too. For instance, the Turkmens of Northern Iraq prepare a similar dish, often using a clay oven for cooking. Masgouf’s unique preparation and delectable taste have made it a beloved dish not just in Iraq but also in neighboring regions.