Azhar Al-Rubaie | أزهر الربيعي

For thousands of years, masgouf has been the pride of Iraqi cuisine. In fact, the word ‘masgouf’ is not the name of the fish but rather the cooking style: it is cooked over an open flame, with the fish vertically fixed on a fruit wood stick. While this technique is called “masgouf,” over the years the name has become widely used to refer to the dish in general. Masgouf doesn't require a long list of ingredients—just a fresh carp and salt. Anything else, like tamarind or other flavorings, is optional and not essential. No oil is added, as carp contains enough natural oil to cook the fish in its own fat. However, the fish served with hot Iraqi bread and/or rice bread, lemon, onion, pickles and Amba (Mango sauce) and fresh herbs. From Basra in the far south of the country to Zakho in the north, masgouf is considered one of Iraq’s famous dishes that everyone enjoys eating. Video by @AzherRubaie

Henna Magazine: Iraq’s first bilingual magazine

Iraq’s historic World Cup opening match coincided with the first day of Muharram, a period during which many Iraqis refrain from public celebrations and entertainment out of religious observance. In Basra, football fans gathered in cafés to watch the match, balancing the significance of the sporting occasion with respect for the holy month. While the streets remained largely quiet, particularly during the first 10 days of Muharram, supporters still followed the game closely and celebrated key moments. Cheers erupted inside cafés when Iraqi striker Aymen Hussein scored the first-half equaliser, offering fans a rare moment of joy during a period traditionally marked by reflection and mourning.