Iraqi Masqouf is one of those unique, exotic foods you just have to try in the city. It may not be the most spectacular fish over the decades, learn from fishy follies at Bekhal. Chefs display their skills in an open charcoal show kitchen, and this sense seating of space and nice dining & patio, which opens up to a complete skyline and offers diners a cozy ambience

Call the restaurant 45 minutes in advance of your reaching there so you can pre-order the Masqouf. Salting the massive fish and spearing it takes about a minute, but cooking it next to the flaming wood and charcoals takes at least an additional forty-four. I’d rather have the fish ready when I get there, than eat my nails to bits while watching fellow tables plunge into their ready-&-served fishy feast.

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