Mardin Irok Product Description and Distinctive Features: Mardin Irok is a cherished delicacy from the Mardin province, holding the geographical indication number 463. This dish features an outer shell crafted from a blend of Mardin bulghur, tail fat, beef, water, coriander, and salt. The shell encases a savory filling composed of minced beef, parsley, sunflower oil, onion, tomato paste, red pepper, salt, black pepper, and allspice. After being formed, the Irok is deep-fried in sunflower oil and traditionally enjoyed hot, often accompanied by yogurt if desired. The visual identity of Mardin Irok is marked by its round and slightly flattened form. Before cooking, it displays a unique amber-yellow color, which turns into a deep brown shade after frying. The traditional filling consists of minced beef, often taken from the brisket section of the meat, and is either finely minced or tenderized by pounding to achieve a rich texture. With deep cultural significance, Mardin Irok holds an important place in the local food traditions. Its identity is strongly linked to its geographic roots, enhancing both its authenticity and cultural prominence. Production Method: Forming the outer layer: Start by placing Mardin bulghur into a mixing bowl and adding a bit of salt. While kneading the mixture, gradually pour in water until a firm but workable dough forms. Then, mix in coriander and continue kneading for about 30 minutes. After that, add ground beef and tail fat, kneading further until everything is evenly incorporated. Creating the filling: Heat sunflower oil in a saucepan and add finely diced onions, sautéing them until soft. Add minced beef and cook until fully browned. Stir in tomato paste, then season with red pepper, salt, black pepper, and allspice. Finally, mix in finely chopped parsley. Remove the mixture from heat and let it cool down before using. Shaping and frying: Take 30–35 gram portions of the outer mixture and shape them manually. Press a hole into the center with your finger to create space for the filling. Place about 20–25 grams of the inner mixture inside, then seal the opening. Shape each piece into a slightly flattened, circular form and fry in sunflower oil until crispy and golden brown. Mardin Irok is best enjoyed hot, often served with yogurt on the side if desired.