Eat the Match: Iraq vs Norway

Masgouf and Gravlax.

Group I · Boston · June 16, 2026 · Iris

Iraq: Masgouf

Masgouf is Iraq's national dish and one of the oldest recorded grilled fish preparations in the world — a whole carp (or, outside Iraq, any large freshwater fish) split open, marinated in a paste of tamarind, turmeric, salt, and olive oil, then slow-grilled over an open fire for several hours. The fish is positioned vertically around the fire on stakes, a technique that dates to ancient Mesopotamia. The home version uses a conventional oven or grill, which produces a reasonable approximation.

Ingredients

• 1 whole large fish (carp, sea bream, or snapper, about 1.5kg), butterflied and opened flat
• 3 tbsp tamarind paste
• 2 tbsp olive oil
• 1 tsp turmeric
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 3 cloves garlic, minced
• salt
• 1 lemon, sliced
• tomato and onion, sliced (for serving alongside)

Method

1. Combine tamarind, olive oil, turmeric, paprika, cumin, garlic, and salt into a paste. Score the flesh of the fish and rub the marinade over both sides, working it into the scores. Leave 30 minutes.
2. Grill method: cook the fish flat on a hot grill, skin-side up first, over medium-indirect heat for 30 minutes, then flip and cook 20 more minutes until the flesh is cooked through and beginning to char at the edges.
3. Oven method: place skin-side down on a lined tray. Roast at 200°C for 30 minutes until cooked through. Finish under the grill/broiler for 5 minutes to char the edges. Serve with sliced lemon, tomato, and onion.

Norway: Gravlax with dill mustard sauce

Gravlax is Scandinavia's most elegant preparation — salmon cured for 48 hours in a mixture of salt, sugar, and dill until the protein structure of the fish is transformed by the salt into something silky, concentrated, and completely unlike fresh salmon. The name means "buried salmon" — the original preparation buried the fish in the ground to ferment, but the modern cure uses only salt and sugar. The result requires no cooking at all.

Ingredients

• 400g very fresh salmon fillet, skin on, pin bones removed
• 3 tbsp coarse sea salt
• 2 tbsp caster sugar
• 1 tsp cracked white pepper
• large bunch fresh dill, roughly chopped
• For the mustard sauce:
• 3 tbsp Swedish or Dijon mustard
• 1 tbsp cider vinegar
• 1 tsp sugar
• 5 tbsp neutral oil, drizzled in slowly while whisking
• 2 tbsp fresh dill, finely chopped
• salt

Method

1. Combine salt, sugar, and pepper. Place the salmon skin-side down on a large piece of plastic wrap. Press the cure mixture all over the flesh side. Cover completely with the chopped dill. Wrap tightly in plastic. Place in a dish, weight down with a heavy pan, and refrigerate 48 hours, turning once halfway and pouring off any liquid. When cured, scrape off the dill. Slice very thin at an angle. For the mustard sauce: whisk mustard, vinegar, and sugar. Slowly drizzle in oil while whisking until emulsified. Stir in dill. Season. Serve gravlax on rye bread with mustard sauce.