Mardin Alluciye Product Description and Distinctive Features: Mardin Alluciye is a traditional dish from the Mardin province, made with tender diced lamb meat rich in fat, tail fat, fresh spring onions, damson plums, salt, and water. It is typically served hot and can be garnished with fresh parsley if desired. The name Mardin Alluciye originates from the Arabic term "alluc," which means damson plums. These plums are incorporated either fresh or preserved in brine. The history of Mardin Alluciye goes back to ancient periods and plays a vital role in the culinary heritage of the Mardin province. Consequently, it is strongly linked to its geographical roots and well-known for its regional significance. Production Method: Brine Ingredients: - 1 kg damson plums - 20 g rock salt - 1 liter water Brine Preparation: Rock salt is dissolved in hot water by stirring thoroughly. This solution is then poured over the damson plums placed in a glass jar, which is tightly sealed. The plums are considered ready for use once they turn yellow. The prepared brined plums can be kept in a cool, dry place for up to one year. Mardin Alluciye Ingredients: - 1 kg oily diced lamb meat - 100 g tail fat - 0.5 kg fresh spring onions - 1 kg fresh or brined damson plums - 1 liter water - 5 g salt - Parsley (optional) Preparation: In a pot, layer strips of sliced tail fat, diced lamb meat, thinly cut fresh spring onions, and brined damson plums. Add water and salt, then cook over low heat for 2 hours without stirring to keep the ingredients intact. Mardin Alluciye is served hot, with parsley optionally added as a garnish.