Masgouf

Iraq · Middle East and North Africa

Short description: Masgouf is an open-fire fish preparation, usually butterflied and slow-roasted near glowing wood embers.
Ingredients: Fresh carp seasoned with salt, turmeric, tamarind or tomato, onion, lemon, and served with pickles or flatbread.
Cultural note: The cooking method is part of the identity: the fish stands near the fire so smoke, heat, and time shape the flavor.
Common misconception: It is not simply fried fish; the upright roasting setup is the signature.

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