[Sca-cooks] NYT on Roasting carp over an open fire

[Johnna Holloway]

The New York Times Food Dining & Wine section
today has an article on a centuries old way to roast or grill carp over 
an open wood fire.
It's called "In Iraq, Reigniting a Flame for Roasting Carp" by Steven 
Lee Myers.

"...roasted over an open fire in the style called masquf, which has been
associated with Baghdad for centuries at least. “They want it exactly in
the traditional way,” said Munir Khadim, the owner of Al-Baghdadi, a
restaurant on a stretch of the Tigris River in Baghdad where fish have
probably been roasted in more or less the same way since the earliest
days of civilization. “It’s part of Iraqi folklore.”

http://www.nytimes.com/2009/08/05/dining/05fish.html?_r=1&ref=dining

Johnnae