Iraqi masgouf fish tradition thrives in Dubai
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In Dubai, Iraqi chefs are introducing masgouf, a traditionally prepared fish, to a diverse audience.
Chef Azad Mohammed’s family began preparing masgouf in Iraqi Kurdistan in 1973 and brought their skills to the UAE in 1999, opening Erbil Iraqi Kebab restaurant. Masgouf differs from most grilled fish because it cooks slowly beside embers, requiring constant attention and experience to master.
The preparation of masgouf is a family tradition passed down through generations, relying on unwritten knowledge of fire management and fish selection. Not all fish are suitable for this slow-grilling method, with sea bream and sea bass being common choices. Beyond the taste, the dish’s aroma and the communal experience of waiting for it to cook contribute to its appeal.
Currently, Azad Mohammed’s restaurant prepares between 100 and 150 masgouf fish each day, averaging around four kilograms each, totaling 400 to 600 kilograms daily. Many customers, including Emiratis and residents from various countries, have made eating masgouf a regular ritual, demonstrating how the dish has become part of Dubai’s multicultural culinary scene. The dish maintains its Iraqi identity while gaining popularity in a new location.
