In an Iraqi twist on the Argentine asado a la cruz, today's New York Times has a great article/photo essay about the recuperating masquf (roasted carp) scene in Baghdad.
The process, in a nutsell, is to keep the carp alive until you gut them; press them flat, butterfly-style, and stake them in front of a fire of fruit-tree wood (apple, orange, or pomegranate); then finish them on the coals themselves and serve them with flatbread, salad, yogurt with cucumber, and pickled fruits and vegetables. You can also have their guts fried in a cast-iron pan -- they're apparently an aphrodisiac.
My only complaint about that photo is that I'm not there to intercept that platter. Fingers crossed that La Kabbr is keeping abreast of the food trends back home.