Mardin Alluciye

Mardin Alluciye is a traditional dish from Mardin province, prepared with lamb meat, tail fat, fresh onion, and sloe plums. The term “alluc,” from which the dish derives its name, means sloe plum in Arabic. Sloe plums can be used either fresh or pickled. Alluciye has a long history within Mardin’s local culinary culture, is served hot, and may optionally be garnished with chopped parsley.

Mardin Alluciye (Turkish Patent and Trademark Office)

Geographical Indication Status

Mardin Alluciye is a registered geographical indication product under the Industrial Property Law No. 6769. The application for registration was submitted on 14 October 2022 and officially granted on 28 July 2023 with registration number 1429. The applying institution is Mardin Artuklu University, and the geographical boundary is limited exclusively to Mardin province. Classified under the category “meals and soups,” Mardin Alluciye must be prepared solely within Mardin province using traditional production methods to qualify for the designation.

If the product is packaged, it must bear the geographical indication emblem alongside the inscription “Mardin Alluciye.” In cases where no packaging is used, the emblem must be displayed prominently at the production or sales location.

Post-registration monitoring is coordinated by Mardin Artuklu University, with experts from the Mardin Chamber of Commerce and Industry, the Mardin Provincial Directorate of Agriculture and Forestry, and the university’s Faculty of Tourism participating in inspections. Inspections are conducted at least once annually, with additional inspections carried out as needed or upon complaint. Criteria for inspection include the suitability of ingredients, adherence to traditional production methods, labeling compliance, and proper use of the emblem.

Characteristics

• Core Ingredients and Components: Mardin Alluciye is prepared with fatty cubed lamb meat, tail fat, fresh onion, and sloe plums (fresh or pickled). Only salt and water are added during cooking. Chopped parsley may be used optionally for serving.
• Sour Flavor Profile: The distinguishing feature of the dish is the pronounced sour taste imparted by the sloe plums. This element provides the dish’s characteristic aroma and forms the basis of its name, “Alluciye.”
• Regional Connection and Geographical Boundary: The entire production process of Mardin Alluciye must take place within the geographical boundaries of Mardin province. The sourcing of sloe plums from this region is essential to the dish’s geographical identity.
• Traditional Nature: The dish has deep roots in Mardin’s culinary culture and is recognized as part of the region’s intangible heritage. Its preparation follows methods passed down through generations.

Recipe for Mardin Alluciye

Ingredients

• 1 kg fatty cubed lamb meat
• 100 g tail fat (cut into strips)
• 0.5 kg fresh onion (finely chopped)
• 1 kg sloe plums (fresh or pickled)
• 1 liter water
• 5 g salt
• Parsley (optional, for garnish)

Preparation

• Pot Assembly: The tail fat is evenly spread over the bottom of the pot. Layered on top in sequence are the lamb meat, chopped fresh onion, and sloe plums.
• Liquid Addition: One liter of water and five grams of salt are added over the ingredients.
• Cooking Process: The pot is covered and placed on the stove. It is cooked over low heat for approximately two hours. The dish must not be stirred during cooking, as this is essential to preserve the integrity of the ingredients.
• Serving: Once cooking is complete, the dish is served hot. It may optionally be garnished with finely chopped parsley.