1973
Haj Abu Sameer
The founder
Dug the coal pit on Arasat with a borrowed mangal and a recipe he refused to explain.
profilo-studio
Made by ariya-tech.net
Baghdad · Karrada · Since 1973
Charcoal, smoke,and a Baghdad night.
Three generations on one coal pit in Karrada. Every skewer is minced by hand, salted by eye, and cooked over oak embers — never gas, never a shortcut, never in a hurry.
1973On the coals since
3Generations
600Skewers a night
Four we are known for
The board rotates with the market. These never leave the coals.
01
Kebab Baghdadi
12,000 IQD
Lamb and beef minced by hand this morning, sumac onion, warm flatbread.
02
Lamb tikka
15,000 IQD
Cubes marinated overnight, threaded tight, charred over oak.
03
Tigris masgouf
55,000 IQD
River carp split, staked, and cooked upright by open fire. Priced by weight.
04
Quzi
25,000 IQD
Slow lamb shank over spiced rice, raisins, and toasted almonds.
The one rule
We will never touch gas.
Gas is faster. Gas is cleaner. Gas is also why most grills taste of nothing. This is the difference you can taste.
Oak charcoal
- Lit at noon, glowing by service — two hours before the first skewer.
- Smoke that clings to the meat and to your jacket. We take both as a compliment.
- A char that only comes from live embers and a patient hand.
Gas burners
- Ready in seconds — and it shows.
- No smoke, no soul, no story to tell.
- The same taste in Baghdad as anywhere else. That is the problem.
Zero gas burners in this kitchen. Count them.
Since 1973
One coal pit. Three generations.
The fire in Karrada has not gone out since the year it was lit.
1996
Sameer & Kareem
The sons
Kept the pit, added the river fish, and never once reached for a gas line.
2018
Yousif & Zaid
The grandsons
Same coals, same salt-by-eye, now with a delivery bike that leaves the door still smoking.
The best masgouf in Karrada, and it is not close.
Follow the smoke to Arasat.
Same-day orders by phone or WhatsApp. Use the form for feasts and catering further out.
Order now