"Masgouf" is Iraq's National Dish. The word "Magouf" means "covered" in Arabic so this recipe really lives up to its name! Fresh carp is butterflied and smothered in a delicious spicy tomato sauce and cooked suspended over hot coals. Serve over a bed of vermicelli rice.
In the early '70s, my family lived in Iraq. We actually lived there until I was ten years old. I remember back when my father would come home from the market, with a large carp in tow. The fish would be handed over to my mom, who would work her magic to prepare the BEST Masgouf I've ever tasted.
Mom began by butterflying the beautiful, large carp. Next, she worked on the sauce, while my father prepared the fire pit outside. After mom seasoned the fish and smothered it with sauce, dad would carefully suspend the thing of beauty over the fire. Isn't it crazy that I can still smell the heavenly aroma?
When it was time to eat, we would spread a blanket on the ground. The Masgouf was the star of the show, while vermicelli rice was always served on the side. Both were placed in the center of the blanket. Our entire family (nine in total) would sit in a large circle around the meal. We feasted like kings and queens, under the stars.
😍 Why You'll Love This Recipe
- Well, it's a unique dish that's absolutely delicious!
- Prep work can be made ahead of time, like preparing thesauce.
- The spice level can be adjusted based on your preference.
- You have the option of cooking the fish in the oven, or in a grill basket on the bbq.
🐟 How to Make Masgouf
Preparing the Fish
Wash fish under running water and pat dry.
Rub salt and curry into fish and set aside as you prepare the sauce.
Preparing the Sauce
Chop half of the onion, along with the cloves of garlic and sauté in vegetable oil.
Chop one of the tomatoes and add to the same pan, along with the parsley, tomato paste, vinegar, lemon juice, water, salt, curry, and cayenne pepper.
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Stir until all the ingredients come together to form a rich sauce, then simmer for five minutes.
Cooking Instructions
Smother the fish with the tomato sauce. Slice and arrange the remaining tomatoes and onions on top of the fish.
Grill the fish in a grill basket for 20 minutes, flipping halfway.
If you prefer, bake in the oven for 30 minutes at 375-degrees F. Broil for a few minutes before serving.
Recipe FAQs
In Iraq, carp is used to make Masgouf. Iraqi carp was quite tasty. These days I use any mild white fish. This includes tilapia, catfish, or lingcod (when I can get my hands on some).
Back in Iraq, masgouf would be suspended over two stakes and cooked over a fire.
You can also prepare masgouf in the oven or barbecue it using a grill basket. 
👩🏼🍳 Pro Tips
- Although masgouf is best enjoyed fresh, leftovers can be reheated in the microwave or the oven.
- Store leftovers in the fridge in an airtight container for up to 4 days.
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📖 Recipe
Masgouf (Iraqi Grilled Fish)
Ingredients
- 1 lb white fish fillets
- 2 teaspoon sea salt divided
- 2 teaspoon curry divided
Sauce Ingredients
- 1 large yellow onion
- 2 cloves garlic
- 3 tablespoon vegetable oil
- 2 medium tomatoes
- 1½ cups chopped parsley
- 3 ounces tomato paste
- 2 tablespoon vinegar
- 2 tablespoon lemon juice
- ½ cup water
- ½ teaspoon cayenne pepper (optional)
Instructions
- Wash fish under running water and pat dry. Rub salt and curry into fish and set aside as you prepare the sauce.
Prepare Sauce
- Chop half of the onion, along with the cloves of garlic and sauté in vegetable oil.
- Chop one of the tomatoes and add to the same pan, along with the parsley, tomato paste, vinegar, lemon juice, water, salt, curry, and cayenne pepper.
- Stir until all the ingredients come together to form a rich sauce. Simmer for five minutes over low heat.
Cooking Instructions
- Smother fish with the tomato sauce. Slice and arrange the remaining tomatoes and onions on top of the fish.
- Grill the fish in a grill basket for 20 minutes, flipping halfway.
- If you prefer, bake in the oven for 30 minutes at 375-degrees F. Broil for a few minutes before serving over rice.
Notes
- Although masgouf is best enjoyed fresh, leftovers can be reheated in the microwave or the oven.
- Store leftovers in the fridge in an airtight container for up to 4 days.
Al Karrar Shaker says
I have an Arabic project for cultural foods and I came to this website. Thanks for the recipe!!
Hilda Sterner says
I'm glad you found me, and I hope you enjoy the dish!
Jehan says
I tried this recipe last night for my family and it was delicious! It was very easy to follow and I am still salivating thinking about it 🤤 My husband and I are Egyptian but we love trying different cuisines even within the Middle Eastern region. Every time I e tried an Iraqi recipe from a different source, it was a disaster. I’m so happy I found Hilda’s blog! I can’t wait to try more recipes!
Hilda Sterner says
Hi Jehan, I'm so glad you and your family enjoyed this dish. Thank you so much for coming back and leaving a review! Also, I'm excited to see what you'll try next!
Amanda Odudu says
I made this last night but used butterflied sea bass and it was delicious! Thank you for the recipe. Had it with the vermicelli rice and never want any other rice! Lovely x
Hilda Sterner says
Thank you, Amanda, that sounds delicious! I really appreciate you taking the time to review the recipe. 🙂
Parm says
What brand of curry powder do you use?
Hilda Sterner says
I usually purchase it from a Middle Eastern store, so I'm not sure what brand they use. I do like, Rani too.
Sami says
Lovely, so nice to remember Iraq. Thank you Hilda
Hilda Sterner says
Thank you so much, they sure are fond memories!
Brian Matuse says
Thanks for the recipe,pics, and description of masgouf.
I will try your recipe at my earliest convenience.
My family lived in Baghdad in 1964-65.
I can still remember the sights and smells of the dozens of very basic grill restaurants along the banks of the Tigris.
I also remember drinking beer with chunks of ice in the glass to cool it.
Ashkurich, Brian
HildaSterner says
Hi Brian,
Sounds like you just missed me, I was born in Baghdad in 1966. I love your description of the restaurants along the Tigris and have vague memories of the same. Although I never drank beer there. My family left when I was 10. Let me know what you think of the recipe.
Lora Johnson says
A friend gave us chunks of carp, not a whole fish. Because the pieces were small, I made this in a fry pan! It was amazing!
HildaSterner says
Sounds amazing, I haven't had carp since my childhood. Thanks so much for coming back and leaving a review!
GiGi Eats Celebrities says
THIS has my name ALL over it. I love all things fish (specifically salmon) but this recipe looks amazing and sooooo flavorful. I am actually drooling and officially thinking I need to get into the kitchen and cook myself some LUNCH!
HildaSterner says
Thanks for stopping by, GiGi! Unlike you, I'm not a HUGE fish fan, but definitely love this dish. Unfortunately, I'm always watching carbs, so I don't cook this as often as I'd like. My mom had all these rules when it came to food. One of them being, you can't have masgouf without white rice. For that reason, I only make this dish a few times a year, but when I do, I savor every bite. If you do end up making it, I'd love to hear what you thought.