Iraqi · Seafood

Masgouf

Name: Masgouf
Cuisine: Iraqi
Ingredients: 1.8 kg Cleaned whole carp, butterflied; 35 g Tamarind paste; 45 ml Olive oil; 4 g Ground turmeric; 8 g Salt; 2 g Ground black pepper; 500 g Tomatoes; 150 g Red onion; 25 g Parsley; 40 ml Lemon juice; 400 g Flatbread

Servings

Ingredients

Cleaned whole carp, butterflied1 ¾ kg
Tamarind paste35 g
Olive oil45 ml
Ground turmeric4 g
Salt8 g
Ground black pepper2 g
Tomatoes500 g
Red onion150 g
Parsley25 g
Lemon juice40 ml
Flatbread400 g

Original recipe serves about 4.

Method

1
Heat the oven to 220°C. Place the butterflied fish skin-side down on an oiled rack over a roasting tray. Mix the tamarind paste, 30 ml oil, turmeric, salt and pepper, then spread over the flesh.
2
Roast for 25–40 minutes, depending on thickness, until the thickest flesh reaches 63°C. If desired, use the oven grill for the final 2–3 minutes to lightly char the surface, watching closely.
3
Meanwhile, slice the tomatoes and onion. Toss with the parsley, lemon juice and remaining 15 ml oil.
4
Let the fish rest for 5 minutes. Remove the central bones carefully, divide the flesh into four portions and serve with the salad and warmed flatbread, checking for smaller bones as you eat.

Recipe source: TheMealDB