Masgouf

What it really is

Masgouf is carp split open and slow-roasted beside a wood fire. It is closely associated with Iraq, especially the Tigris and Euphrates, where large carp are traditionally used.

A whole carp is scaled, split lengthwise and opened flat, then seasoned simply and set upright or propped near a fire so it cooks slowly without being turned over hot coals. Some preparations brush the fish with oil and finish it with tomato, onion, lemon or a tart tamarind sauce; those accompaniments vary by cook. The signature is the cooking method: the fish roasts beside the fire, taking on smoke while remaining moist. This entry describes a common restaurant-style preparation, not every regional version. The fire-facing position matters because the opened fish cooks from radiant heat rather than sitting directly on a bed of coals. This is why descriptions of masgouf often emphasize the split carp and slow roasting together. The flesh is typically served in portions after the large fish has cooked through; accompaniments such as bread, pickles, tomato or tamarind are separate parts of the meal and should not be treated as required ingredients. The skin and flesh are usually kept together through cooking, helping the large split fish remain intact for service. Ask whether the listed garnish is brushed on during cooking or served separately.

How it's served

• Shared as a main dish, often with flatbread, pickles and fresh vegetables.
• Served with lemon or a tangy tomato-based sauce.
• Usually presented whole or in large portions for the table.

How to write it on the menu

Identify the fish species and say whether it is split and roasted beside a fire. State which garnish is brushed on during cooking and which sauces or accompaniments are served separately.