Heritage of the Mesopotamia Plain, Mardin continues to reflect the colors of Southeastern boutique gastronomy like a twinkling jewellery. Living with the ancient gastro-oriental culture, Mardin holds one of the most unique identities of gastronomical science.
Mardius Historical Villa presents the oriental boutique gastronomy culture for the first time harmonizing it with the culinary culture and stories of the Ensari family, one of the biggest and richest families of Mardin.
Flour roasted with plain Mardin oil, beef broth, homemade; served with shredded spicy crispy pastry and ground meat cooked with regional seasoning mix, almonds.
Winter soup, prepared with rich fresh spices, has ingredients special to autumn and winter and is good for cold. This soup is created by Süleyman Engin, a chef of Mardin descent, in 2004.
Serving and Having
Served warm. Grains inside are eaten with spoon or fork. The last and most delicious part of it is drunk directly from the bowl.
People who drink the soup for the first time might sweat slightly and eyes might get watered. Nose starts to run.
A soft nan bread indigenous to Mardin. No yeast.
Large thin flat bread with sesame cooked on metal plates indigenous to Mardin. No yeast.
Type of bread cooked on above ground tandoori indigenous to Mardin. Includes yeast.
Crispy bread slices dried in oven, peculiar to Mardin.
Traditional taste from Mardin also known as Mevlit (Islamic ceremony) Bun, Life Bun or Kliçe baked for special days. Its spices and herbs comprise an important part of Mardin spice culture.
An extant tradition suggests couples who divide the Life Bun- Kliçe from both ends are deemed to promise each other the following: I am with you in war and peace, in good days and bad days, in sickness and health, in rainy or sunny days with peace.
Therefore, Mardin, the cradle of the civilizations has been a standing point for communities searching peace and tranquility.
Contribution of Mardin cheeses to southeastern gastronomy is indisputable. Mardin cheeses has spread all around Turkey and possible to find in every season. Lavash Cheese, Cup Cheese, String Cheese, Nomads Cheese, Unsalted Sweet Cheese (used in Kahhiye and Cheese Desert), Goat Cheese, Matfora Cheese, Megbuse Cheese (stored in tins after melted)
(Walnut, Honey, Mardin Cream, Molasses with Tahini, Grit Derik Olive, Black Calamata Olive, Morning Greens, Zahter (blend of powdered thyme), Isfire, Rose Jam, LocalLocal Cheeses, Village Egg, Village Yoghurt, Dried Tomato with Olive Oil, Kliçe, Quark Mixture, with Hot Tea or Milk)
Mardin Cuisine is as special and unique as the City of Mardin.
Sembusek is very different than pastries in terms of shape and ingredients.
Cooked in two ways:
The original way is in the oven as done in the Mardin Center, where as it is cooked on sheet metal in the rural areas. Also called closed lahmacun. Vegetables of Sembusek are treated specially before cooked. Changing the order of cooking affects the quality significantly. One of most ancient delicacies of Mardin Cuisine.
Known as fried stuffed meatballs. Different than its usual round and elips shape in the Eastern and South East Anatolia, it is prepared in pressed form where the skin is thinner and shape is given within palms. One of the main hot appetizers of the Mardin Cuisine, ground corriander (Coriander) constitutes as the dominant spice. Like in İkbebet, all spices and bulghur is grown locally.
Due to the quality of meat and spices used, İkbebet is named as a delicacy. Locals call it staffed and boiled meatballs. In order for the flavour to infuse towards the middle parts, the edge is left open while being stuffed in palms. Cooked with locally grown vegetables and Mesopotamian wheat where the spices are collected from the valley in the region.
Traditional lamb dish indigenous to Mardin cuisine made from right-side ribs stuffed with pilaf and almonds. Grain pimentos are cooked in aromatized gravy and served with traditional Mardin vermicelli pilaf and gravy.
Pot dish from the traditional South Eastern Anatolia cuisine cooked with veal quarter and shallots.
(Stuff prepeared using lamb meat, rice, regional spices and sumac with eggplant, zucchini, chard or vine leaves depending on the season)
Cooked in Season. Chopped Meat with Truffle (keme) and with Local Mardius Side Dish Triple
Minced Veal and Lamb Meat Sauté, Spicy Bulgur, Onion, Eggplant, Garlic, Fried Tomato and with Local Spices
Lamb Quarter, Shallot, Garlic, Eggplant, Tomato and Spices Sauce with Butter and Tarragon
Pot dish from the traditional Mardin cuisine, cooked with lamb meat and bones, and plenty of onions.
Pot dish from the traditional Mardin cuisine, prepared with lamb or veal meat. As cooked with fresh greengages, it is only available in spring months.
Mardin dish cooked in spring months with fresh unripe almonds and veal meat.
Mountain mushroom found in Mardin – Nusaybin – Midyat – Kızıltepe Region in spring. Spined leaves are in brown and its innards are in mastic-white color. It is cooked with various methods and served with butter sauces in the region.
With Roasted Long and Thin Eggplant, Garlic and Eggs
Made to Order, with 7 Vegetables, 8 Spices Blended with Special Sauce
Tomato, cucumber, green pepper, parsley, onion, pomegranate juice, walnuts and pomegranate seeds
Local sucuk found in butchers in Mardin. Its form is pressed as opposed to the general round shape. Due to the spices used, meat is fermented faster and is turned into sucuk.
Beef, tomatoes, green pepper with regional spices.
Flour, Walnut, Village Yoghurt and Syrup
Wrapped Thin Phyllo with Walnut, Cheese or Crisp Flaky Pastry Syrup
Rolled Unfermented Dough Filled with Walnut, Sugar and with Special Local Syrup
Mırra is an infused bitter coffee indigenous to Mardin. As the stories tell if the empty coffee cup is not returned to whom served it, the person who drank the coffee has to do one or more of the following;
to fill the coffee cup with gold, to marry with the coffee server, to wed or dower the server.
Delicacy of Mardin consumed especially during summer and Ramadan months bearing a refreshing natural aroma.
An underground mushroom indigenous to Mardin which sprouts with heavy spring rains and matures with lightning beating the earth. Keme is the reciprocal of truffle mushroom of Europe that is very precious with its marvelous aroma.
A must –to-taste fruit grown only in Mardin region during summer months.
Watermelon with four different aromas, all named after differently: Like ‘’Tırş, Hamız, Aseli, Hıllu’’
Sourish herb used in salads. Mostly used in sour village yogurt.
Fresh chickpeas sold in bouquet-form in Mardin market in May.
Wheat boiled in large pots for hours with wood fire specific to season. “Wheat Days” every year passed like a festival. All counties and villages boil wheat and spread them on roofs on the same day.
Type of traditional snack prepared with the boiled grape juice extracted by grapes beaten in sacs. The most preferred variety is made with “white water” walnut.
Type of desert made with fresh grape juice. During winter, molasses is used instead of grape juice.
Dried layers of grape pulp prepared with the final harvest of Mazruna grapes.
With gound meat, cheese or vegetables
Ground beef with kashar, tomatoes, green pepper and regional spices
One of the most significant spices of Mardin Cuisine. It is bought as grains and ground in brass mortars instead of powder form preferred in other cities. İkbebet and Erok gain their delicacy from Coriander.
Spice that embraces the stuffed ribs. Gives the brown colour and clove-like aroma to the meat broth.