The Iraqi fish dish traditionally made by splitting and grilling a large carp is called masgouf.
Masgouf is prepared by opening a fish lengthwise, seasoning it, and positioning it beside a wood fire so it cooks slowly. River carp, especially fish from the Tigris and Euphrates system, has traditionally been associated with the dish. The finished fish may be served with rice, bread, pickles, and fresh vegetables.
Masgouf is strongly linked with Iraqi culinary identity and is especially associated with Baghdad and riverside restaurants. Its distinctive preparation differs from ordinary grilling because the fish is often placed vertically or angled near the fire rather than laid directly over hot coals.
Recipes vary in seasoning and garnish, so not every modern restaurant version follows one exact method. Masgouf should not be confused with sayadiyah, another regional fish dish that is generally cooked with spiced rice.