We’ve been meaning to try maskoof (or masgouf), the iconic fresh water fish dish of Iraq for the longest time.
Masgouf is actually the national dish of Iraq. It’s made with carp, and is the signature dish of Al Maskoof restaurant on Hazza bin Zayed Street, not too far from our hotel.
We finally got to try masgouf, not at al Maskoof, but at Kabab Erbil Iraqi restaurant near the Corniche.
You need to order the masgouf an hour or so in advance. The fish is sandwiched between two metal grills that are stuck into a bed of sand, and slow cooked in a “swimming” position, not on its side. It kind of reminded me of how Thomas Keller stores his fish.
Customers can watch as the fish is cooked in a glass-enclosed corner of the restaurant. It’s certainly the most unique way of cooking fish that I’ve come across.
We couldn’t argue with the results . The masgouf was delicious. We also ordered some chicken livers cooked with pomegranate molasses. It’s too bad we didn’t get to order some wine to go with everything.
We finished the livers which were unusually good but not the masgouf which was unusually huge. About 14-15 inches long and 10 inches wide, if my memory serves me right.
We doggy-bagged it back to our hotel and got two more great meals out of it – with wine, of course 🙂
UNRetirees 
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Hi Evelyn, yes the fish came with pickled veggies. Austrian breaded fatty lake carp – that sounds really yummy! Kinda reminds me of Lake Geneva perch, another famous fresh water fish.
Looks yum! I still wonder what it tastes like and what flavors meld after that long slow roast. Are those pickled veggies on the side?
The layout reminds me of our butterflied breakfast bangus with mango and tomatoes on the side.
I only know how to make the Austrian breaded fatty lake carp with cranberry sauce and the usual potato and cucumber salads traditionally served here on Christmas Eve.