Iraqi Masgouf: Slow Grilled Carp Fish

Prepare the Carp: Clean the carp, remove scales and guts. Butterfly the fish from the back, leaving the belly intact, to flatten it. Rinse thoroughly and pat dry. Make several shallow slits on the skin side.

Make the Marinade: In a bowl, mix olive oil, tamarind paste, salt, black pepper, turmeric, and cumin until well combined.

Marinate the Fish: Generously rub the marinade all over the fish, especially into the slits and the flesh side. Let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

Prepare the Grill: Traditionally, masgouf is grilled vertically around a fire pit. If using a charcoal grill, arrange coals to one side for indirect heat, or prepare a vertical grilling setup if available. Preheat to medium-low heat (around 120-150°C).

Grill the Fish: Secure the fish onto a grilling cage or a special masgouf stand. Position it around the heat source, ensuring slow, even cooking. Grill for 1.5 to 2 hours, or until the fish is flaky and cooked through, basting occasionally with any remaining marinade or a little olive oil. The skin should be crispy.

Serve: Transfer the cooked masgouf to a large platter. Garnish with fresh lemon wedges, sliced onions, and tomatoes. Serve immediately with Iraqi flatbread and a simple salad.