Kebab Masgouf

Background and History

Kebab Masgouf is a beloved traditional dish from Iraq, often considered the national dish of the country. It originated along the Tigris River where fishermen would prepare this meal from their daily catch. Its roots can be traced back to ancient Mesopotamia, highlighting a rich culinary history that tells the story of community gatherings and family feasts. A typical Kebab Masgouf features fish grilled to perfection, usually carp, served with various side dishes and condiments.

Ingredients

• Carp or any white fish (approx. 2 - 3 lbs)
• Salt
• Black pepper
• Turmeric
• Vegetable oil
• Lemon (2, juiced)
• Tomatoes (2, sliced)
• Onion (1, sliced)
• Garlic (4 cloves, minced)
• Pomegranate molasses
• Bay leaves (2 pieces)
• Tamarind paste (optional)
• Water (as needed for soaking and dilution)

Preparation

Preparing the Fish

Begin by cleaning the fish thoroughly. Slice it open along the back and remove the innards, ensuring to leave the head intact for traditional presentation. Rinse under cold water to remove any remaining scales or debris. Pat dry with a paper towel.

Marinade

In a bowl, combine the juice of two lemons, a generous sprinkle of salt, fresh black pepper, a teaspoon of turmeric, minced garlic, and optional tamarind paste. Apply this mixture generously to the inside and outside of the fish, ensuring it is well-coated. Allow it to marinate for at least 30 minutes to absorb flavors.

Setting Up the Grill

Traditionally, Kebab Masgouf is cooked over an open fire, but you can use a charcoal grill or oven grill for convenience. If using charcoal, ignite the coals and let them reach a medium heat, arranging them to create an indirect heat zone.

Cooking Process

Grilling the Fish

Set a cooking timer and place the fish on a wire rack or a specially designed fish grill basket. Position the fish over indirect heat with the skin side facing the flame. Close the lid and grill for about 45 minutes, occasionally basting with diluted pomegranate molasses and oil mix to impart flavor and prevent drying.

Adding Vegetables

About 15 minutes before the fish is done, add sliced tomatoes and onions to the grill alongside the fish to roast gently. Their juices will mingle with the fish, enhancing the overall taste.

Serving Suggestions

Once cooked, gently transfer the Kebab Masgouf to a serving platter. Garnish with bay leaves and additional lemon slices. Serve hot with flatbreads, fresh herbs, and a side of tangy salad to complement the rich smoky flavor of the grilled fish.

Enjoying Kebab Masgouf

This meal is traditionally enjoyed in a communal setting. Invite family and friends to partake in the historical and culinary journey. Encourage them to use their hands to eat, savoring each succulent bite of perfectly grilled fish with the accompanying vegetables and bread.

Tips for Best Experience

• Pairing Kebab Masgouf with a refreshing drink like iced tea or a cold beer can balance its richness.
• Experiment with side dishes such as hummus, baba ganoush, or tabbouleh for a varied dining experience.
• For a deeper umami flavor, include a few drops of soy sauce in the marinade or serve with a soy-based dipping sauce.