Mardin, which has hosted different civilizations from many religions, races, sects and cultures in its historical process, has succeeded in reflecting this cultural richness in its cuisine, Mardin cuisine, It has an important place in Turkish cuisine. The unique Mardin local dishes create a flavor ball with their different ingredients.
The habit of using plenty of spices, which is effective in the Southern and Eastern Anatolian region, is in Mardin also shows its effect. Although the most famous dishes of the region are also made in the center, they are generally consumed in villages, but meat and dairy products are found in almost all dishes. Vegetable use is very limited in Mardin dishes. Vegetables such as peppers, eggplants and tomatoes bought from the market are dried and used to prepare for the winter or to make tomato paste.. While bulgur and vermicelli come first among the foods prepared for winter, foods such as roasted sausage, sausage and grape sausage are among the winter foods prepared at home.. The fact that the most common foods consumed in the region are raw meatballs and rice, increases the importance of bulgur in the nutritional culture. Besides, the spread of preparation time over a long period of time can be shown.
Spices such as cinnamon, coriander, mahaleb, ginger, allspice, sumac, chili pepper and almond are considered as ingredients that add richness to the “Mardin Cuisine”.. If we mention some of the dishes unique to Mardin by name; Lebeniye, kelle paça, chorten, flour soup from pilaf; bulgur pilaf with vermicelli, liver pilaf, kinneber pilaf, meat dishes; kibbe, intellectual, alluciye, dobo, meat bread, Mardin raw meatballs, pastries; We can sort it in the form of sembüsek, walnut pastry.
In addition to these; If we categorize and list the dishes cooked locally in Mardin;
Mardin Local Dishes
• Meatballs: İçli meatballs (ikbebet), lentil meatballs, Mardin raw meatballs, stuffed meatballs with walnuts, Aya meatballs (ırok)
• Meat dishes: Malzum, kibbe, kelle trotter, dobo, frikiye, carrot type
• Pastries: Sembusek, curd pastry, tandoori pastry with coriander and chili flakes, walnut pastry, potato pastry with sesame seeds, ginger pastry
• Olive oil: Wrapped leaves, Kineble, melemen, chickpea flavor
• Desserts: Davk bi dips, ashura, zerde, zingil, kahıyye, cheese halvah, harire, Davk İl May
• Cookies: Sugared chickpeas, almonds sugar, ibzor, walnut and almond sausage (ikude), melon seeds, watermelon seeds, bitim, mahaleb, fruit pulp
• Frying and appetizers: Potato, eggplant, purslane pan, pepper, zucchini and carrot fries • Stuffed: Stuffed Eggplant, Stuffed Zucchini, Stuffed Turkey, Stuffed Tripe, Stuffed Ribs, Stuffed Pigeon, Stuffed Lamb, Stuffed Tomatoes, Stuffed Chicken
• Soups strong>: Lebeniye, chickpea soup, Guinea soup, flour soup
• Pilavs: Bulghur pilaf with noodle, Gasore, Ihşene, lentil pilaf, shepherd’s pilaf, rice with quinoa,
strong>Kebabs: Onion kebab, potato kebab
• Drinks: Mırra, sumac, pomegranate juice, liqueur
