Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, masgouf (iraqi fish). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
The Iraqi capital city Baghdad prides itself of making the best masguf, with the Abu Nawas district on the shores of the Tigris river, "dedicated" to this dish, having more than two dozen fish restaurants. Nonetheless, one can find masgûf all over Iraq, especially near the Tigris-Euphrates Basin. Outside of Iraq, masguf is more or less popular in the Al Jazira as.
Masgouf (Iraqi Fish) is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Masgouf (Iraqi Fish) is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have masgouf (iraqi fish) using 15 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Masgouf (Iraqi Fish):
- Get 1 Carp Fish (Seabass can also be used)
- Make ready 4 Onions
- Prepare 3 Tomatoes
- Make ready 3 Tbsp Olive Oil
- Prepare 1 Tbsp Fish Seasoning
- Get 1 Tbsp Mixed Herbs
- Take 1 Tbsp Turmeric
- Make ready 1 Tbsp Cumin
- Prepare 1 Tbsp Parsley
- Make ready 1 Tbsp Paprika
- Take 1 Tsp Salt
- Prepare 1 Tsp Black Pepper
- Take 1 Tbsp Tomato Puree
- Take 1 Whole Lemon Juice
- Prepare 1 Tsp Garlic Paste
You might also like North African Cuisine. You Can Actually Make Your Own (Delicious) Gefilte Fish. My Jewish Learning is a not-for-profit and relies on your help. Tomatoes are featured prominently in Masgouf.
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.
So although the date of origin of Masgouf is unclear, it is safe to assume that the dish evolved after tomato cultivation in Iraq began. However, the chief ingredient in Masgouf, freshwater fish, has long been pulled from the rivers that flow through Iraq. For more masgouf: Smoky, moody, and deep masgouf Fresh, light, and green masgouf Sweet, sour, and spicy masgouf. The fish used to prepare masgouf is usually freshwater carp, which is butterflied, marinated, set on skewers, then grilled next to an open fire. 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.
So that is going to wrap it up for this special food masgouf (iraqi fish) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
