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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":500,"pronunciation":530,"substitutions":531,"slug":544,"title":545,"shortTitle":546,"nativeName":547,"countrySlug":548,"region":549,"baseServings":464,"prepMinutes":550,"cookMinutes":458,"difficulty":551,"course":552,"diet":554,"mainIngredients":558,"images":559,"keywords":569,"publishedAt":576,"updatedAt":576,"authorSlug":577,"summary":578,"localeSlug":544,"alternates":579},[394,397,400,403,406],{"answer":395,"question":396},"Cutting along the spine and opening the fish out leaves the belly skin intact, which forms a natural hinge and holds the two halves together as one flat sheet. That shape is what allows the fish to be staked upright beside a fire without falling apart, and it also keeps the fattier belly meat protected from the direct heat so it bastes the rest as it cooks.","Why is the fish cut down the back and not the belly?",{"answer":398,"question":399},"Yes, though you trade away the smoke. Roast the butterflied fish flesh-side up in a 170°C oven for about 45 minutes, then run it under a very hot broiler for 5 minutes to blister the surface. The flesh will be correct in texture and seasoning; for a hint of the original, add smoked paprika to the rub or finish it on a gas grill with soaked wood chips in a foil packet.","Can I make masgouf without a wood fire?",{"answer":401,"question":402},"Muddiness lives mostly in the dark lateral line meat and the skin, so trim the dark strip along the centre of each fillet after butterflying and rinse the fish in cold salted water. The tamarind rub, the raw onion and the lemon served alongside are all traditional counterweights, and using a farmed carp from clean water rather than a wild river fish helps more than any technique.","How do I stop carp from tasting muddy?",{"answer":404,"question":405},"The thickest part of the flesh, right behind the head, should be opaque all the way to the bone and register about 60°C on an instant-read thermometer. Visually, the flesh loses its glassy look and the surface fat starts to bead up. Because masgouf is cooked slowly, it is far more forgiving than a fast-grilled fillet, but past 65°C it starts to go dry and cottony.","How do I know when the fish is done?",{"answer":407,"question":408},"Bread, raw vegetables and something sour — never rice. The Iraqi table sets out flatbread, thickly sliced onion, tomato, lemon wedges, pickled turnips or cucumbers and often amba mango pickle. Diners tear bread, take a piece of fish, add onion and pickle, and eat with their hands, which is why nothing on the table needs a knife.","What do I serve with masgouf?",[410,411,412,413,414,415],"Ask the fishmonger to butterfly the carp down the back and leave the belly skin joined — this is a hard cut to do well the first time and takes them thirty seconds.","Dry the fish thoroughly with paper towels before rubbing it. A wet surface steams instead of taking on colour, and the skin will never blister properly.","Keep the fish far from the flames at first. If the skin is browning within ten minutes the heat is too high, and the inside will still be raw when the outside is finished.","Salt the flesh side only in the last twenty minutes of cooking; salting at the start pulls out moisture that the long slow phase cannot put back.","Soak a couple of handfuls of untreated fruitwood chips and scatter them on the coals for the final flesh-down phase — that short burst is where the smoke flavour is made.","If the fish tastes muddy to you, serve more raw onion and more lemon rather than more spice; that is exactly what the traditional accompaniments are for.","🐟","Masgouf is a whole freshwater fish — classically carp — split open down the spine so it lies flat like an open book, rubbed with a thin tamarind-and-turmeric paste, and cooked very slowly by radiant heat before being finished directly over embers. The flesh ends up dense rather than flaky, faintly sweet from the river fish itself, sour and slightly resinous from the tamarind, and heavily perfumed with smoke on the skin side. Along the Tigris it is cooked outdoors in front of a standing fire of apricot or orchard wood, the fish staked upright in a ring around the flames, and eaten with bread, raw onion and pickles rather than with rice. This version adapts the geometry to a domestic grill or oven without giving up the two things that matter: gentle heat first, hard smoke last.","Masgouf belongs to the Tigris more than to any kitchen. The riverbank restaurants of Baghdad built their entire trade on it — tanks of live carp out front, a long open fire of split orchard wood in a shallow pit, and the fish staked in a semicircle around it, skin outward, cooking for an hour or more from nothing but radiant heat. Only at the end are they laid flat on the embers, flesh side down for a few minutes, which is the moment the smoke actually gets in. The word itself points at the method rather than the fish: it describes something propped up and slow-roasted rather than grilled in the ordinary sense.\n\nCarp is the traditional choice because it is what the river gives, and because its firm, fatty flesh survives a long slow cook without drying. That same fish is treated with suspicion in a lot of European kitchens for tasting muddy, and the Iraqi treatment answers that objection directly: the tamarind rub, the raw onion and the pickled vegetables eaten alongside are all working against any earthiness in the flesh. Eaten this way, with torn bread and a squeeze of lemon, the muddiness argument mostly evaporates.\n\nIt is also social food, not a weeknight dinner. Masgouf is ordered for a table of people, cooked to order over the better part of an hour, and brought out on a large tray with the flat fish still on its board, surrounded by flatbread, sliced onion, tomato, lemon and amba. Nobody plates it. Everybody tears bread and works inward from the edges, and the meal takes as long as it takes. Iraqis abroad tend to name it first when asked what they miss, which is a fair measure of its standing: not the most complicated dish in the country, but the one most tied to a specific riverbank and a specific afternoon.","Masgouf is at its best within minutes of coming off the fire and does not reward keeping. Leftover flesh will hold 2 days refrigerated in a covered container; pull it off the bones first, because the skin goes leathery and the frame makes it taste stronger overnight. Reheat gently in a covered pan with a splash of water, or better, use it cold in a sandwich with onion, lemon and pickle. Do not freeze cooked masgouf — the texture that the slow cook produces collapses completely on thawing.",[421,422,423,424],"Two-stage cooking — long gentle heat, then a short hard finish over the embers — which is what actually reproduces the riverbank texture on a home grill.","A real tamarind rub rather than a generic lemon marinade, because the sourness is the point of the dish.","Clear guidance on butterflying the fish down the back instead of the belly, the cut that defines masgouf.","An honest oven-plus-broiler fallback for anyone without a live fire, with the trade-offs spelled out.",[426,427,428,429],"Charcoal grill or fire pit (or an oven with a broiler)","Large sharp knife or kitchen shears","Fish basket or two large flat grill racks","Instant-read thermometer",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},28,18,3,6,780,46,520,[439],"Flatbread, thickly sliced raw onion, tomato, lemon wedges and a dish of pickles — masgouf is eaten with bread, not with rice.",[441,444,447],{"name":442,"description":443},"Masgouf with amba","Served with amba, the tangy fermented mango pickle that came to Iraq through Basra trade. A spoonful on top of a bite of fish and bread is the standard riverside move.",{"name":445,"description":446},"Tomato-topped finish","Some cooks lay thin slices of tomato and onion across the flesh for the last stretch of cooking so they soften and scorch into the fish rather than being served raw on the side.",{"name":448,"description":449},"Simach mahshi","A related preparation where the butterflied fish is stuffed with fried onion, raisins, almonds and baharat before roasting, turning it from a grill dish into an oven centrepiece.",[451,457,463,468,473,475,479,482,487,490,493,496],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},2,"carp","whole carp, scaled and gutted, butterflied down the back","kg","For the fish",{"qty":458,"ref":459,"name":460,"unit":461,"group":462},60,"tamarind","tamarind pulp, soaked in 100 ml hot water and strained","g","For the rub",{"qty":464,"ref":465,"name":466,"unit":467,"group":462},4,"olive-oil","olive oil or neutral oil","tbsp",{"qty":469,"ref":470,"name":471,"unit":472,"group":462},1,"turmeric","ground turmeric","tsp",{"qty":469,"name":474,"unit":472,"group":462},"baharat or mixed ground allspice, cinnamon and black pepper",{"qty":464,"ref":476,"name":477,"unit":478,"group":462},"garlic","garlic, crushed to a paste","clove",{"qty":452,"name":480,"note":481,"unit":472,"group":462},"coarse salt","added late, not at the start",{"qty":452,"ref":483,"name":484,"unit":485,"group":486},"onion","large onions, thickly sliced into rounds","piece","To serve",{"qty":433,"ref":488,"name":489,"unit":485,"group":486},"tomato","ripe tomatoes, sliced",{"qty":452,"ref":491,"name":492,"unit":485,"group":486},"lemon","lemons, cut into wedges",{"qty":464,"ref":494,"name":495,"unit":485,"group":486},"pita-bread","flatbread, warmed",{"qty":497,"name":498,"unit":499,"group":486,"optional":8},null,"pickled turnips or cucumbers, and amba if you have it","to taste",[501,505,508,512,515,520,524,527],{"tip":502,"text":503,"title":504},"A fishmonger will do this cut in half a minute. Ask for it butterflied down the back, not the belly.","Lay the carp on its side and cut along one side of the backbone from head to tail, then open the fish out flat, leaving the belly skin joined so both halves stay connected. Trim away the dark reddish strip running down the centre of each fillet — that is where any muddy flavour concentrates — and pat the whole fish bone dry.","Butterfly and trim the fish",{"text":506,"title":507},"Whisk the strained tamarind liquid with the oil, turmeric, baharat and crushed garlic until it looks like thin mud and coats the back of a spoon. Do not add the salt yet.","Make the tamarind rub",{"text":509,"title":510,"timerSeconds":511},"Brush the rub generously over the cut flesh and into every crease, then turn the fish and coat the skin side as well. Leave it uncovered at room temperature for 20 minutes so the surface dries slightly and the turmeric stains the flesh yellow.","Paint the fish",1200,{"text":513,"title":514},"Light a chimney of charcoal and rake it all to one side of the grill, adding a few chunks of untreated fruitwood if you have them. You want a fire you can hold your hand near for four or five seconds — radiant heat, not a searing bed directly under the fish.","Build a one-sided fire",{"tip":516,"text":517,"title":518,"timerSeconds":519},"If the skin is already dark at the 15-minute mark, move the fish further from the fire or damp the coals down.","Clamp the fish in a fish basket or sandwich it between two racks and set it skin side down on the cool side of the grill, as far from the coals as it will sit. Cover and cook for about 45 minutes, turning the basket end to end every 15 minutes so it colours evenly. The flesh should slowly go from glassy to opaque without ever sizzling hard.","Cook slowly, skin side down",2700,{"text":521,"title":522,"timerSeconds":523},"Sprinkle the coarse salt over the flesh, then move the basket directly over the coals flesh side down for 4–6 minutes. Scatter soaked wood chips on the fire at this moment. You are looking for scorched edges, a hard smoky smell, and beads of fat rising on the surface — not for further cooking.","Salt, then finish over the embers",300,{"text":525,"title":526,"timerSeconds":523},"Open the basket and press the thickest part behind the head; it should flake cleanly to the bone and read about 60°C. Slide the fish flat onto a large board or tray and let it sit for 5 minutes while you lay out the bread and vegetables.","Check and rest briefly",{"text":528,"title":529},"Surround the fish with the sliced onion, tomato, lemon wedges and pickles and bring the whole board to the table with warm flatbread. Everyone tears off bread, lifts fish straight from the board and builds their own bites — no plating, no cutlery.","Serve on the board","mas-GOOF",[532,536,540],{"note":533,"swap":534,"original":535},"Carp is traditional and holds up best to the long cook. Any firm whole fish works, but thin-fleshed fish need the slow phase cut roughly in half.","Whole sea bass, grey mullet, trout or tilapia, 1.5–2 kg","Whole carp",{"note":537,"swap":538,"original":539},"Pomegranate molasses is sweeter and darker but sits in the same sour family, and is genuinely used in some Iraqi households.","2 tbsp tamarind concentrate, or 3 tbsp pomegranate molasses","Tamarind pulp",{"note":541,"swap":542,"original":543},"The texture comes out right; the smoke does not. Add a pinch of smoked paprika to the rub if you are going the oven route and want a hint of it.","Oven at 170°C, then 5 minutes under a hot broiler","Charcoal or wood fire","iraqi-masgouf","Masgouf (Iraqi Split-Grilled River Carp)","Masgouf","مسكوف","iraq","Baghdad and the Tigris",30,"medium",[553],"main",[555,556,557],"pescatarian","dairy-free","gluten-free",[453,459,470,491,483],[560,563,565,567],{"alt":561,"src":562},"A whole carp split flat and grilled, skin blistered and flesh stained gold with turmeric, served on a board with onion and lemon","\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero.jpg",{"alt":561,"src":564},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-16x9.jpg",{"alt":561,"src":566},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-4x3.jpg",{"alt":561,"src":568},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-1x1.jpg",[570,571,572,573,459,574,575],"masgouf","iraqi fish","grilled carp","tigris","baghdad","whole fish","2026-08-20","dishroute-kitchen","A whole carp butterflied down the back, painted with tamarind, turmeric and oil, then cooked slowly beside a wood fire until the skin blisters and the flesh turns sweet and smoky.",{"en":580},"\u002Frecipe\u002Firaqi-masgouf",{"items":582,"total":816,"page":469,"limit":864,"hasMore":865},[583,615,648,684,713,744,754,781,811,839],{"slug":584,"title":585,"shortTitle":586,"nativeName":587,"countrySlug":548,"region":588,"baseServings":464,"prepMinutes":589,"cookMinutes":590,"difficulty":591,"course":592,"diet":593,"mainIngredients":594,"images":597,"keywords":607,"publishedAt":576,"updatedAt":576,"authorSlug":577},"iraqi-bamia","Bamia (Iraqi Okra and Lamb Stew)","Bamia","بامية","Nationwide",25,95,"easy",[553],[556,557],[595,596,488,476,491],"okra","lamb",[598,601,603,605],{"alt":599,"src":600},"A pot of Iraqi bamia with whole okra pods and chunks of lamb in a glossy red tomato broth","\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero.jpg",{"alt":599,"src":602},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-16x9.jpg",{"alt":599,"src":604},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-4x3.jpg",{"alt":599,"src":606},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-1x1.jpg",[608,609,610,611,612,613,614],"bamia","okra stew","iraqi lamb stew","dried lime","noomi basra","marag","one pot",{"slug":616,"title":617,"shortTitle":618,"nativeName":619,"countrySlug":548,"region":588,"baseServings":434,"prepMinutes":620,"cookMinutes":621,"restMinutes":622,"difficulty":623,"course":624,"diet":625,"mainIngredients":626,"images":631,"keywords":641,"publishedAt":576,"updatedAt":576,"authorSlug":577},"iraqi-dolma","Iraqi Dolma (Mixed Stuffed Vegetables in One Pot)","Iraqi Dolma","دولمة عراقية",75,110,15,"hard",[553],[556,557],[627,596,628,629,630,459],"rice","eggplant","bell-pepper","pomegranate-molasses",[632,635,637,639],{"alt":633,"src":634},"A tray of Iraqi dolma turned out as a dome, with stuffed peppers, aubergines, onion cups and vine leaf rolls in red broth","\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero.jpg",{"alt":633,"src":636},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-16x9.jpg",{"alt":633,"src":638},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-4x3.jpg",{"alt":633,"src":640},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-1x1.jpg",[642,643,644,645,646,647,614],"dolma","stuffed vegetables","iraqi","vine leaves","lamb and rice","pomegranate molasses",{"slug":649,"title":650,"shortTitle":651,"nativeName":652,"countrySlug":548,"region":653,"baseServings":434,"prepMinutes":654,"cookMinutes":589,"restMinutes":458,"difficulty":551,"course":655,"diet":658,"mainIngredients":661,"images":667,"keywords":677,"publishedAt":576,"updatedAt":576,"authorSlug":577},"kahi-wa-geymar","Kahi wa Geymar (Iraqi Buttery Pastry with Clotted Cream)","Kahi wa Geymar","كاهي وقيمر","Baghdad",40,[656,657],"breakfast","dessert",[659,660],"vegetarian","nut-free",[662,663,664,665,666],"flour","butter","heavy-cream","cardamom","rose-water",[668,671,673,675],{"alt":669,"src":670},"Golden layered kahi pastry glistening with syrup, topped with a thick slab of pale clotted geymar cream","\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero.jpg",{"alt":669,"src":672},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-16x9.jpg",{"alt":669,"src":674},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-4x3.jpg",{"alt":669,"src":676},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-1x1.jpg",[678,679,680,681,682,574,683],"kahi","geymar","iraqi breakfast","layered pastry","clotted cream","cardamom syrup",{"slug":685,"title":686,"shortTitle":687,"nativeName":688,"countrySlug":548,"region":588,"baseServings":654,"prepMinutes":689,"cookMinutes":690,"restMinutes":691,"difficulty":551,"course":692,"diet":694,"mainIngredients":695,"images":697,"keywords":707,"publishedAt":576,"updatedAt":576,"authorSlug":577},"kleicha","Kleicha (Iraqi Date and Cardamom Cookies)","Kleicha","كليجة",45,20,50,[657,693],"snack",[659,660],[662,696,665,663],"dates",[698,701,703,705],{"alt":699,"src":700},"A tray of spiral kleicha cookies with dark date filling visible in the swirl, dusted with sesame seeds","\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero.jpg",{"alt":699,"src":702},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-16x9.jpg",{"alt":699,"src":704},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-4x3.jpg",{"alt":699,"src":706},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-1x1.jpg",[685,708,709,665,710,711,712],"iraqi cookies","date cookies","eid baking","date paste","middle eastern sweets",{"slug":714,"title":715,"shortTitle":716,"nativeName":717,"countrySlug":548,"region":718,"baseServings":464,"prepMinutes":458,"cookMinutes":719,"restMinutes":550,"difficulty":623,"course":720,"diet":722,"mainIngredients":723,"images":727,"keywords":737,"publishedAt":576,"updatedAt":576,"authorSlug":577},"iraqi-kubba","Kubba Mosul (Bulgur-Shelled Meat Patty from Northern Iraq)","Kubba Mosul","كبة موصل","Mosul, Nineveh",35,[721,553],"street-food",[556],[724,596,725,726,483],"bulgur","almonds","raisins",[728,731,733,735],{"alt":729,"src":730},"A golden fried bulgur disc cut into wedges, showing spiced lamb filling with almonds and raisins inside","\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero.jpg",{"alt":729,"src":732},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-16x9.jpg",{"alt":729,"src":734},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-4x3.jpg",{"alt":729,"src":736},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-1x1.jpg",[738,739,724,740,741,742,743],"kubba mosul","kibbeh","iraqi street food","stuffed patty","fried","mosul",{"slug":544,"title":545,"shortTitle":546,"nativeName":547,"countrySlug":548,"region":549,"baseServings":464,"prepMinutes":550,"cookMinutes":458,"difficulty":551,"course":745,"diet":746,"mainIngredients":747,"images":748,"keywords":753,"publishedAt":576,"updatedAt":576,"authorSlug":577},[553],[555,556,557],[453,459,470,491,483],[749,750,751,752],{"alt":561,"src":562},{"alt":561,"src":564},{"alt":561,"src":566},{"alt":561,"src":568},[570,571,572,573,459,574,575],{"slug":755,"title":756,"shortTitle":757,"nativeName":758,"countrySlug":548,"region":588,"baseServings":434,"prepMinutes":550,"cookMinutes":759,"restMinutes":622,"difficulty":623,"course":760,"diet":761,"mainIngredients":762,"images":764,"keywords":774,"publishedAt":576,"updatedAt":576,"authorSlug":577},"quzi","Quzi (Iraqi Slow-Roast Lamb over Spiced Rice)","Quzi","قوزي",240,[553],[556,557],[596,763,725,726,483],"basmati-rice",[765,768,770,772],{"alt":766,"src":767},"A whole roasted lamb shoulder resting on a platter of spiced rice scattered with almonds, raisins and parsley","\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero.jpg",{"alt":766,"src":769},"\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero-16x9.jpg",{"alt":766,"src":771},"\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero-4x3.jpg",{"alt":766,"src":773},"\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero-1x1.jpg",[755,775,776,777,778,779,780],"ghozi","iraqi lamb","slow roast lamb","spiced rice","wedding food","celebration",{"slug":782,"title":783,"shortTitle":784,"nativeName":785,"countrySlug":548,"region":653,"baseServings":786,"prepMinutes":550,"cookMinutes":622,"restMinutes":787,"difficulty":591,"course":788,"diet":790,"mainIngredients":792,"images":794,"keywords":804,"publishedAt":576,"updatedAt":576,"authorSlug":577},"samoon","Samoon (Iraqi Diamond-Shaped Bakery Bread)","Samoon","صمون",8,150,[789],"bread",[791,659,556,660],"vegan",[662,793,465],"yeast",[795,798,800,802],{"alt":796,"src":797},"Four diamond-shaped Iraqi samoon loaves with 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