Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, masgouf (iraqi fish). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Masgouf (Iraqi Fish) is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Masgouf (Iraqi Fish) is something that I have loved my entire life. They are fine and they look wonderful.
Masgouf is an Iraqi tradition unlike any other. Traditionally roasted slowly alongside a "fire altar," we However, the chief ingredient in Masgouf, freshwater fish, has long been pulled from the rivers that. The famous fish dish eaten along the Tigris.
To begin with this particular recipe, we have to prepare a few components. You can cook masgouf (iraqi fish) using 15 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Masgouf (Iraqi Fish):
- Take Carp Fish (Seabass can also be used)
- Get Onions
- Prepare Tomatoes
- Prepare Olive Oil
- Take Fish Seasoning
- Get Mixed Herbs
- Take Turmeric
- Take Cumin
- Get Parsley
- Prepare Paprika
- Prepare Salt
- Get Black Pepper
- Get Tomato Puree
- Make ready Whole Lemon Juice
- Take Garlic Paste
Masgouf is a fish dish eaten all around Iraq and often referred to as the national dish of the country. For the Iraqi people, eating is a ritual, and masgouf is an important part of that ritual. Masgouf is a fish cooking technique very popular in Iraq, particularly in Baghdad. Masgouf was a big part of their lives in Baghdad, since my great grandmother, Yemmah Ettie, would cook the dish for the whole family every Friday.
Instructions to make Masgouf (Iraqi Fish):
- It is Iraqi tradition to use Carp fish for Masgouf, however should you find it difficult to find this type, Seabass or Seabream work well too. Have your fishmonger descale, gut and clean the fish, and split lengthwise from the belly. Make sure to wash the fish when you get home with cold water, lemon and vinegar. Pre-heat the grill oven at 200C.
- In a small bowl, mix all seasoning together along with the vegetable oil and tomato puree. Oil the base of a large baking tray that will fit with the fish open in a butterfly position. Slice the onions and tomatoes in large chunks and place around the fish in the baking tray.
- Coat the entire fish with the seasoning using a brush, both inside and outside. Laying the fish scale side flat down and grill the fish in the oven. Make sure the tray is placed almost at the very bottom of the oven to slow grill the fish for 1 hour. Keep an eye on the fish in case it starts to dry/burn, either move it further down in the oven or lower the temperature.
- After an hour, feel free to re-coat the fish again with any seasoning left in order to not re-moisten the fish and pop back in the grill for up to 45 minutes. Serve with a choice of salad or tomato rice traditionally.
In Iraq, masgouf is part of the national cuisine, but it's For centuries, Iraqis of all stripes, sects and political persuasions have gone to great lengths for masgouf, the country's de facto national dish. Masgouf is a grilled fish delicacy considered by many as the national dish of Iraq. Our first magouf experience was at an Iraqi restaurant in Dubai called 'Al Maskoof Al Iraqi'. Iraqi grilled fish, called masgouf, is another ancient recipe and considered to be the national dish of Iraq. One can imagine pulling carp from the two rivers that meander through the country.
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