Baghdad, Iraq
Fish is traditionally eaten on a Wednesday, as it is believed that it will bring good fortune and prosperity. However, nowerdays, most families prefer to prepare this dish on Friday as it is the weekend holiday and so the whole family can gather together to share this meal. A whole tray of fish can easily be consumed without realising if the conversation and laughter is flowing between family and friends.
Suhaila loves eating fish, regardless of whether its fried, steamed, barbequed or baked. In Baghdad the fish is extremely fresh, very large and especially tasty. You can pick your own fish from the market and take it home alive! People are able to use the 'communal oven' to bake their fish, which is generally the local baker shop, where the oven slowly roasts the fish to create wonderful flavours that cannot be recreated in the conventional oven at home.
This baked carp is made by marinating it overnight in a mixture of lime juice, vinegar, pomegranate paste and salt and black pepper. It is then baked after a quick brushing over with olive oil and a later addition of tomato paste, garlic and lime juice. The fish is finally finished with a layer of tomato and onion rings and other extras such as chilli and lemon slices. It is best eaten with fresh mint leaves, Iraqi basil, tourchi (Iraqi pickles) and hubba (Iraqi bread). If there is a guest, they should always be served the thicker part of the fish; as one side is always bigger than the other!
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