Masgouf Baghdadi Style (Tigris-Style Tamarind, Turmeric & Tomato Roasted Fish) – Authentic Iraq Recipe
Iraq’s ancient national dish from the banks of the Tigris: fish basted in tangy tamarind-turmeric glaze and roasted over high heat.
- Country of Origin
- 🇮🇶 Iraq (Middle East, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Butterflied white fish or salmon fillets, Blistered plum tomatoes and onions, Warm flatbread and mango pickle, Tamarind paste, Turmeric
Ingredients for Masgouf Baghdadi Style (Tigris-Style Tamarind, Turmeric & Tomato Roasted Fish) (4 Servings)
- 1.25 lbs (or 2.5 cups) butterflied white fish or salmon fillets, prepped into bite-sized pieces
- 1.5 cups blistered plum tomatoes and onions, washed and trimmed
- 1 cup warm flatbread and mango pickle
- 1 medium onion and 3 cloves garlic, finely minced with tamarind paste
- 1.5 tbsp traditional Iraq seasoning (turmeric, ground coriander, garlic, lemon juice, olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, tamarind paste, and turmeric, ground coriander, garlic, lemon juice, olive oil for 3 minutes until fragrant.
- Combine butterflied white fish or salmon fillets and blistered plum tomatoes and onions with the sautéed aromatics and layer evenly into the baking dish.
- Top with warm flatbread and mango pickle and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.