Cizre Meyre Product Description and Distinctive Features: Cizre Meyre / Cizre Mehir is a traditional dish from the Cizre district in Şırnak province. It is made using yogurt, cracked wheat, zucchini (Cucurbita pepo pepo L.), pennyroyal (Mentha longifolia (L) Hudson subsp. Longifolia), and optionally eggs. This dish can be served either hot or cold. The pennyroyal used in making Cizre Meyre / Cizre Mehir is a type of wild mint, locally referred to as punk, pünk, and pink in the geographical boundary. Cizre Meyre / Cizre Mehir has a rich history and plays a significant role in the culinary traditions of the Cizre district. It is widely enjoyed, especially at breakfast, and is also incorporated into various meals throughout the day in the region. As such, it holds a strong connection to the cultural heritage of the area. Production Method: The ingredients and preparation steps for making a 10-serving portion of Cizre Meyre / Cizre Mehir are as follows: 1200 g yogurt 400 g zucchini 300 g cracked wheat 10 g salt 1800 ml water 5 g dried or a bunch (50 g) of fresh pennyroyal leaves 1 medium-sized egg (optional) The cracked wheat is soaked overnight in water, then washed, drained, and boiled in a pot with water over high heat. Once the yogurt reaches a smooth consistency, it is whisked in a bowl for 30-35 minutes and added to the pot where the cracked wheat is boiling, while stirring continuously. The zucchinis are washed, drained, and their seeds are removed. The diced zucchinis are then added to the boiling pot and stirred. After 60 minutes, dried or fresh pennyroyal leaves are added to the pot and stirred in. The cooking process is completed by continuously stirring until the cracked wheat becomes fully soft. Cizre Meyre / Cizre Mehir can be served either hot, cold, or with the addition of ice after cooling.