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Mardin cuisine is a multifaceted regional cuisine shaped by the interaction of traditional culinary practices of Arab, Kurdish, Syriac and Turkic communities who have lived together in Mardin, one of the provinces of Southeastern Anatolia, throughout history. The regional cuisine is distinguished by meat and grain-based recipes as well as fruit-meat combinations, curing techniques, a wide variety of spices and distinctive food preparation methods. Common ingredients include bulgur, tail fat, but

Diyarbakır Kaburga Dolması is a traditional dish prepared by stuffing lamb ribs with a mixture of lamb meat, rice, and almond kernels, then cooking them. This dish is one of the deep-rooted and distinctive specialties of Diyarbakır’s culinary culture and is officially registered as a geographical indication, with production permitted only within the boundaries of Diyarbakır Province.Geographical Indication and Registration InformationDiyarbakır Kaburga Dolması was registered as a geographical in