Today, I was treated with Masgouf. It is a traditional Mesopotamian dish. It is de facto considered the national dish of Iraq. Baghdad prides itself of making the best of the Masgouf. Today is Wednesday and it is considered lucky to eat it on Wednesdays!
Cooking of Masgouf takes long time sometimes up to 3 hours depending upon the size of the fish. Generally when ordered, the carp fish is taken out of the water tank and killed by a quick blow onto the forehead with a small rod. It is then partially scaled, slit up the back, cleaned the guts out and flattened the bodies. After sprinkling sea salt onto the fish, it is carried over to a fire pit and propped on their sides against iron stakes plunged into the ash to roast against the flames. By roasting the fish vertically with the open side facing the fire, the oil seeps into the ashes, leaving salted, seasoned fish meat. The fish is cooked until most of the fish’s fat is burnt out, as the carps are typically fatty.
The fish is then served on a big tray garnished with lime, slices of onion and pickles after covering them by large khubz — flatbread to keep the fish hot.
It’s really very tasty … Yummy! Nostalgia is almost certainly a factor in its appeal, since masgouf evokes a simpler era in a Baghdad that exists only in memory. I am loving it. 🙂