조리법

• 1 - Prepare the Fish:
  Thoroughly wash and pat the carp dry. Split the fish down the backbone so it opens flat resembling a butterfly, keeping the skin and bones intact. Remove innards. Score deeply every few centimeters to allow the marinade to penetrate.
• 2 - Make the Marinade:
  Gently whisk together olive oil, fresh lemon juice, tamarind paste, turmeric, black pepper, salt, garlic, and date syrup (if using) in a bowl.
• 3 - Marinate the Carp:
  Rub the marinade liberally over both sides and deep into the slits of the fish. Let the carp rest for at least 15 minutes.
• 4 - Stuff & Garnish:
  Tuck diced tomatoes and onions into the split fish cavity. Sprinkle with parsley and loomi if using.
• 5 - Light Your Fire:
  Prepare a wood fire (ideally using citrus or fruit wood) to cook over embers. An outdoor open grill or home oven (grill mode) may be used.
• 6 - Grill the Fish:
  Set fish skin-side down upright or flat on a grill rack over hot fire embers. Slow-grill, basting occasionally, until skin crisps, flesh is golden and fragrant—about 45–60 minutes depending on heat and thickness. Rotate for even cooking.
• 7 - Finish & Serve:
  Carefully transfer to a platter. Squeeze additional lemon juice, scatter fresh parsley, and serve piping hot with plenty of flatbread, sumac onions, and seasonal pickles.