Masgouf Tart

Masgouf, often heralded as the national dish of Iraq, is a traditional grilled fish preparation that has attracted many food enthusiasts. Its roots stretch back to the ancient streets of Baghdad, where the aroma of slowly grilled fish would waft through the air, enticing locals and travelers alike. Today, we reimagine this classic dish into a modern culinary creation - the Masgouf Tart.

History and Origin of Masgouf

Masgouf has been enjoyed by generations, with its origins thought to be as old as Mesopotamia itself. Traditionally served in the vibrant restaurants lining the banks of the Tigris River, the dish was prepared using freshly caught fish. Experienced chefs would split the fish, marinate it in spices, and grill it over open flames, imparting a smoky flavor that's hard to replicate.

This transformation into a tart brings together the timeless flavors of Masgouf with the texture and comfort of a savory pie. The tart aims to keep the spirit of the original dish alive while offering a new way to enjoy it.

Ingredients

To create the Masgouf Tart, gather the following ingredients.

• Fish fillets (preferably carp or a similar freshwater fish)
• Olive oil
• Lemon juice
• Onion, finely chopped
• Sumac
• Ground turmeric
• Breadcrumbs
• Tahini
• Garlic, minced
• Cumin powder
• Salt and pepper
• Parsley, chopped for garnish
• Pastry for tart shell

Preparation

Step 1: Prepping the Fish

Start by marinating the fish fillets. In a bowl, mix lemon juice, olive oil, minced garlic, and a pinch of salt and pepper. Coat the fish fillets generously and let them marinate for at least an hour to ensure the flavors seep in.

Step 2: Preparing the Tart Shell

While the fish is marinating, preheat the oven to 180°C (356°F). Line a tart tin with the pastry, ensuring that it is evenly spread. Bake the tart shell "blind" for about 15 minutes until it is lightly golden.

Cooking Process

1. Step 1: Grilling the Fish

   Once marinated, take the fish fillets and grill them. Traditionally, Masgouf involves slow grilling, but for the tart, you can grill the fish until cooked through, which usually takes about 10 to 15 minutes over medium heat. For precise timing, setting a cooking timer can be helpful.

2. Step 2: Preparing the Filling

   In a pan, heat some olive oil and sauté the chopped onion until it turns translucent. Add in the sumac, turmeric, and cumin, allowing the spices to bloom. Add the grilled fish by flaking it gently with a fork into the mixture, ensuring it is well coated with the spices.

3. Step 3: Assembling the Tart

   Mix the sautéed fish mixture with breadcrumbs and a liberal amount of tahini. Spoon this filling into the pre-baked tart shell. Garnish with chopped parsley.

4. Step 4: Baking the Tart

   Place the filled tart in the oven and bake for about 20-25 minutes until the top is bubbly and golden. Again, setting a cooking timer is advisable to ensure perfect baking.

Enjoying the Masgouf Tart

This Masgouf Tart can be served as a main course or as a highlight on a buffet table. Its rich, smoky flavor pairs excellently with a fresh salad or yogurt dip. Reminiscent of the traditional smoky Masgouf, it offers a delightful crunch thanks to the tart shell, with a savory filling steeped in history and flavor.