Zad el Khair, Iraqi Food, Amman Jordan

In Iraq they have rivers flanked by restaurants, they fish out carp and split them open like a book, impale them on wooden sticks and position them close enough to an open fire so that they take on a smoky flavor but far enough so that they cook slowly, over the course of one hour. If you eat only the meat from the belly, there are no bones to contend with.

I haven’t been to Iraq and I have been told the rivers have become so polluted that the fish are no longer safe to eat.

The fish I ate at the Iraqi restaurant Zad el Khair in Amman originally came from the rivers of Syria and was fished out still alive from a shallow pool of water. There it thrashed about on the tile floor while a man delivered some ineffective blows to its head. The carp doesn’t even have time to go into rigor mortis, so quick is its journey from pool to plate. Read more of this post


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