Why Masgouf Should Be on Every Food Traveller’s Bucket List

The famous Iraqi fish dish, Masgouf, is more than just a grilled fish… It’s a symbol of Iraqi identity and hospitality.

Dating back to Mesopotamian times, the dish celebrates an abundance of fish caught from the Tigris and Euphrates river. 

Made using freshwater fish such as carp, Masgouf is traditionally butterflied, marinated with salt, olive oil and tamarind. This is then slow-cooked beside an open wood fire. 

The fish is positioned upright on metal spikes around the fire, to allow it to soak in the smoke and heat. The final result is a smoky, tender dish with a rich depth of flavour. 

Iraq’s food culture is rooted in warmth and hospitality. And Masgouf is no different. It is rarely served alone. Masgouf is intended as a sharing meal for friends and family, and is often served outdoors or by the riverbank from where the fish is caught. 

Served with flatbread, pickles, lemon and fresh herbs, the meal is ideal for slowing down and gathering together. 

Despite rising global temperatures affecting Iraq’s rivers, the spirit of Masgouf remains strong. From Baghdad to Basra, to diaspora communities in the UK, Masgouf is a dish celebrating flavour and memories of home.