For many seafood enthusiasts carp is a familiar name. Native to Asia and Europe, it lives in freshwater and is considered a fatty fish. The unique properties of this fish are of great interest to health enthusiasts. The abundance of vitamins and minerals such as omega-3, calcium, phosphorus, iron, vitamin B1, as well as fat, protein and energy has made this fish special among seafood and health enthusiasts. According to research, the diet seems to have a positive effect on people. Carp can help with reducing the risk of heart disease, lowering hypertension, weight control and brain development. Also, carp can be a food used to prevent cancers such as breast, prostate and colon, and reduces the risk of arthritis, and eye problems. It is beneficial for people who suffer mental health issues. More positive benefits to eating carp could be better cholesterol control, reduced risk of cerebral artery obstruction, reduced risk of atherosclerosis and more. Eating grilled fish is one of the many great ways to cook fish, especially if you eat it for free in the name of Masgouf in the Arba’een walking ceremony in Iraq.
Masgouf is the name of a traditional food originating in the Mesopotamian region. Made from carp it is often known as the Iraqi national fish. Most of the meal is prepared with carp and the main method of preparation is by grill. For this reason it is also known as Mesopotamian grilled fish. If being baked the fish should cook for three hours until the fat is melted and then served with lemon. Masgouf is actually a carp that lives in the fresh water of Iraq. Here are instructions to prepare this dish:
To cook the Masgouf, taste the fish after cleaning with olive oil, salt and turmeric, then fry it and roast it on the side of the fire. After the fish is well-grilled serve with sumac, pomegranate and lemon juice. Cook over charcoal, fire or even the oven can be used. In addition to the traditional method of cooking in Iraq, there is another method used by Iraqi Turks (Turkmens) in which the Tandoor oven is used for baking.
The Tigris River Bank in Baghdad is the most popular place to eat Masgouf. There are restaurants in the area offering this meal. This food is common throughout Iraq, especially around the Euphrates. Outside Iraq, this food is less common in Algeria and Syria. Also, after the Iraq War in 2008, this food was widely used in Iraqi restaurants in Damascus. In the area of Jermana, there are more than 5 restaurants operated by Iraqis. The fish used by these restaurants are raised daily from the Syrian section of the Euphrates and then stored in large pools or aquariums. In Iran, this dish is cooked in the Dolatabad neighborhood of Tehran, Qom city and in the city of Ahvaz. It is also cooked in some Arab countries.