Iraqi Recipes

Authentic Iraqi Maskoof Fish (Click me!)

Authentic Iraqi Maskoof Fish is a traditional dish celebrated for its unique preparation and rich flavors.

This iconic Iraqi recipe features a large, fresh carp, typically butterflied and marinated with olive oil, tamarind, and a blend of spices like turmeric, cumin, and paprika.

The fish is then grilled on an open flame or over a wood fire, imparting a smoky, charred flavor that is distinctive to Maskoof.

Often served with flatbread, rice, and a variety of fresh herbs and vegetables, this dish is a centerpiece at gatherings and special occasions.

The tender, flaky fish, combined with the aromatic marinade, makes Maskoof a beloved and flavorful highlight of Iraqi cuisine.

Standard Ingredients

• Fresh carp (whole, butterflied)
• Olive oil
• Tamarind paste
• Lemon juice
• Garlic (minced)
• Fresh herbs (cilantro, parsley)
• Spices (salt, black pepper, allspice, cumin, cinnamon)
• Tomatoes (sliced)
• Onions (sliced)
• Flatbread (for serving)
• Rice (for serving)

Cooking steps

1. Butterfly the Fish:
   • Clean the fresh carp by removing scales, gills, and internal organs.
   • Rinse the fish thoroughly under cold water.
   • Butterfly the fish by slicing it along the belly and flattening it out, skin-side down.
2. Marinate the Fish:
   • In a bowl, mix olive oil, tamarind paste, lemon juice, minced garlic, turmeric, cumin,
   • paprika, salt, and black pepper to create the marinade.
   • Rub the marinade generously over the entire fish, ensuring it's well-coated.
   • Let the fish marinate for at least 1 hour to absorb the flavors.
3. Prepare the Grill:
   • Set up an open flame or wood fire grill. Ensure the grill grates are clean and lightly oiled to prevent sticking.
   • If using a traditional method, arrange the fish on special skewers designed for Maskoof or directly on the grill grates.
4. Grill the Fish:
   • Place the fish skin-side down on the grill.
   • Grill over medium heat for about 30-45 minutes, depending on the size of the fish, until the skin is crispy and the flesh is tender and flaky.
   • Occasionally baste the fish with any remaining marinade during grilling for extra flavor.
5. Prepare the Garnishes:
   • While the fish is grilling, slice tomatoes and onions, and chop fresh herbs like cilantro and parsley.
6. Serving:
   • Once the fish is cooked, carefully transfer it to a serving platter.
   • Garnish with sliced tomatoes, onions, and fresh herbs.
   • Serve the Maskoof fish hot, accompanied by flatbread and rice.

Enjoy Your Meal!!