In the bustling streets and upscale restaurants of Baghdad, a timeless aroma fills the air—the scent of masgouf, a grilled fish dish that has been delighting palates for millennia. Believed to have been savored 4,500 years ago, masgouf remains a beloved staple in Iraqi cuisine, earning its reputation as the country’s national dish.
Preparation of masgouf is an art passed down through generations. Freshwater fish, typically carp, is butterflied and seasoned with olive oil, salt, and tamarind, then slowly grilled over an open flame. The fish is cooked in a unique way, placed on wood stakes around a fire, allowing it to absorb the smoky flavors deeply.
Locals and visitors alike flock to the banks of the Tigris River, where traditional masgouf restaurants line the waterfront. Dining on masgouf is more than just a meal—it’s a cultural experience that brings people together to celebrate Iraq’s rich history and culinary heritage.
Despite the passage of centuries and the challenges faced by the region, the enduring popularity of masgouf showcases the resilience and enduring spirit of the Iraqi people. As the sun sets over Baghdad, the glow of open fires continues to illuminate the night, keeping the ancient tradition of masgouf alive and sizzling.
Reference(s):
cgtn.com
