Masgouf
Dinner · Iraqi · Ready in 40 min · Serves 2
Iraqi charred fish marinated in spices, traditionally grilled on an open flame, with a smoky exterior and tender, flaky interior.
Per serving
- Calories
- 350
- Protein
- 36 g
- Carbs
- 4 g
- Fat
- 20 g
- Fibre
- 2 g
Vitamins and minerals, % of a day’s needs
- Iron54%
- Vitamin D250%
- B12250%
- Zinc58%
- Magnesium34%
- Omega-3114%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 800 g Whole carp (or similar fish)
- 8 g Turmeric powder
- 6 g Cumin powder
- 5 g Paprika
- 50 g Olive oil
- 100 g Lemon
- 10 g Garlic, minced
- 5 g Salt & pepper
Method
- 1
Clean and gut whole fish. Make shallow cuts on both sides. Mix turmeric, cumin, paprika, salt, pepper, garlic, and olive oil to form a paste. Rub generously inside and outside the fish.
- 2
Cover and let the marinated fish rest for 10-15 minutes at room temperature, allowing spices to penetrate.
- 3
Heat grill to medium-high. Place fish on a grill rack or directly over flames. Grill 10-12 minutes per side, turning carefully, until skin is charred and flesh flakes easily.
- 4
Transfer to a serving platter. Cut lemon into wedges and serve alongside the charred fish. The smoky exterior contrasts beautifully with tender flesh inside.
