Cizre Memilheva Cookie Product Description and Distinctive Features: The Cizre Memilheva Cookie is a traditional treat that plays an important role in the culinary culture of the Cizre district. It is commonly served during weddings, holidays, invitations, and visits. Made with almond kernels, sugar, and egg whites, this cookie holds a deep cultural significance and is closely associated with the geographical boundary. The Cizre Memilheva Cookie is typically shaped like a toothed wheel, with a thickness of approximately 1 cm and a diameter of either 6 cm, 9 cm, or 12 cm, each featuring 6, 9, or 12 protrusions. Thanks to the generous use of almonds, the almond flavor is more dominant than the sweetness of the sugar. It has a slightly crispy and crumbly texture that melts in the mouth. Production Method: Ingredients: 1.5 kg almond kernels 1 kgpowdered sugar 5egg whites The almonds are placed in a pot and covered with sufficient water before being brought to a boil. Once the almond skins have softened, they are peeled and prepared for grinding. After setting aside some almonds to be used whole for topping the cookies, the remaining almonds are ground until they reach a paste-like consistency. In a separate bowl, the egg whites are beaten together with the sugar. The ground almonds are then incorporated into the egg white and sugar mixture, and the mixture is kneaded until it forms a dough. Once the dough is formed, it is divided into equal-sized portions. Without the use of a rolling pin, the portions are shaped by hand to a thickness of approximately 1 cm, with diameters of 6 cm, 9 cm, or 12 cm, and featuring 6, 9, or 12 protrusions. To prevent the dough from sticking to the tray, sugar is sprinkled on the tray, and the shaped cookie dough portions are placed on top. In the center of each cookie, one almond is pressed for the 6 cm diameter cookies, two almonds for the 9 cm diameter cookies, and three almonds for the 12 cm diameter cookies. The tray is then placed in a preheated oven at 180-200°C and baked until the surface turns slightly pink to maintain the shape. Once removed from the oven, the cookies are left to cool, and after reaching room temperature, they are ready to be served.