The History of Iraq’s National Dish, Masgouf:

Masgouf, often regarded as the national dish of Iraq, is more than just grilled fish—it’s a centuries-old culinary tradition that symbolizes the heart and soul of Iraqi hospitality and riverside culture. Its roots trace back to ancient Mesopotamia, where the abundance of freshwater fish from the Tigris and Euphrates rivers provided a natural foundation for this now-celebrated dish.

Historically, Masgouf has been prepared using large river carp, which are split open from the back, cleaned, and marinated with a mix of olive oil, tamarind paste, salt, turmeric, and crushed dried lime. This unique preparation involves standing the butterflied fish vertically around a wood fire, where it slowly roasts for hours. The open-fire method, traditionally done in specially built ovens or open pits along riverbanks and in Baghdad’s Masgouf street restaurants, imparts a rich, smoky flavor and preserves the fish’s juicy interior.

Masgouf rose in cultural prominence during the Ottoman era and further cemented its reputation in modern times as a signature dish offered to foreign dignitaries and served at state events. Even Saddam Hussein was known to treat international guests to Masgouf, showcasing it as a symbol of Iraq’s rich and flavorful heritage.

Over time, while variations have emerged, the essence of Masgouf has remained unchanged: it is a dish to be savored slowly, often outdoors and in good company. Today, it stands not only as a culinary treasure but also as a testament to Iraq’s deep historical connection to its rivers, its communal dining traditions, and its resilience in preserving cultural identity through food.