Kilis Şıhılmahşe is a traditional dish unique to Kilis Province, based on stuffed fuzzy Armenian cucumbers (Acur). The name derives from the Arabic words “şıhıl” (meaning "shah" or "chief") and “mahşe” (meaning "stuffed"), and the dish is popularly referred to as the "king of all dolmas." Its roots trace back to the Ottoman palace cuisine, and today it remains a key representative of Kilis' culinary heritage.

^{Kilis Şıhılmahşe (Anadolu Ajansı)}

Geographical Indication Registration

Kilis Şıhılmahşe was registered as a Geographical Indication – Designation of Origin (Mahreç İşareti) on September 26, 2022. The product was registered under the number 1229 by the Turkish Patent and Trademark Office, with protection retroactively effective from September 3, 2021. Its production, processing, and all related procedures must be carried out exclusively within the geographical borders of Kilis Province.

Distinctive Features

What sets Kilis Şıhılmahşe apart from other types of stuffed vegetables is its use of fuzzy cucumbers and an inner filling that includes boiled chickpeas or crushed roasted chickpeas (known locally as kudama). Another unique feature is that the cucumbers are lightly fried in olive oil before being stuffed. The preferred ground meat comes from the shoulder cut of lamb, offering a medium-fat content. After cooking, the dish is typically topped with garlic yogurt and garnished with parsley or dill.

Kilis Şıhılmahşe Recipe

Ingredients

• 1 kg fuzzy Armenian cucumber (Acur)
• 600 g medium-fat ground lamb (shoulder)
• 2 medium onions
• 100 g boiled chickpeas (peeled) or 100 g kudama
• 2 tomatoes
• ½ bunch parsley
• 16 g tomato paste
• 250 ml olive oil
• 10 g salt
• 10 g black pepper
• 10 g dried mint
• 360 g strained yogurt
• 4 garlic cloves

Preparation

Begin by sautéing the chopped onions, then add the ground meat and chopped tomatoes. Once the meat absorbs its juice, add the chickpeas or kudama, tomato paste, spices, and finely chopped parsley to complete the stuffing mixture. Carefully trim and hollow out the cucumbers, then lightly fry them in olive oil. Once cooled, stuff them with the filling and place them in a pot, aligning two cucumbers facing each other. Pour a sauce made from tomato paste, salt, mint, and water over them. The dish is then cooked over low heat or baked in the oven. Before serving, top with garlic yogurt and fresh herbs.

Cultural Context and Local Names

In Kilis, this dish is also referred to as Şıhılmahşi, Şeyh-ül-muşi, and Şağal Mahşi, reflecting its cultural depth and historical prevalence. It holds a significant place in festive meals, especially during religious holidays and when hosting guests.

Production and Inspection

All production stages of Kilis Şıhılmahşe must occur within the Kilis province. The Kilis Municipality oversees product inspection in coordination with the Kilis Provincial Directorate of Agriculture and Forestry, the Kilis Chamber of Tradesmen and Artisans, and a team of expert representatives. Inspections take place at least once a year or as needed, focusing on ingredient authenticity, production methods, and proper use of the designation of origin label.