Mardin Harire

Mardin harire is a dessert unique to the province of Mardin, made from grape molasses, white sugar, wheat flour, water, cinnamon, and nutmeg, and garnished with walnut kernels. The primary ingredient of this dessert is molasses derived from large-grained, greenish-yellow grapes known as “mezrone,” which grow abundantly in the region, particularly in mountainous areas, and are well adapted to Mardin’s climate and geography.

Distinctive Characteristics

Mardin harire is a dessert prepared using grape molasses, white sugar, wheat flour, water, cinnamon, and nutmeg. The preparation involves cooking these ingredients until they reach a custard-like consistency, cooling the mixture, and topping it with walnut kernels. The product is produced exclusively within the boundaries of Mardin province, where the local climate and geographical conditions—especially those favorable to grape cultivation—play a decisive role. Thanks to Mardin’s geographical features, grape cultivation is widespread in the region, and the resulting molasses is extensively used in both desserts and savory dishes.

The grape molasses used in Mardin harire is obtained exclusively from “mezrone” grape varieties cultivated within the defined geographical boundaries. The mezrone grape is a large, round, greenish-yellow variety with thin skin and a sweet taste, typically grown in mountainous areas and commonly regarded as a table grape. Over a long historical period, Mardin harire has held an important place in the region’s culinary culture, establishing a definitive link between the product and its geographical origin.

Recipe/Production Method

The ingredients and production process for an eight-serving batch of Mardin harire are as follows:

• 125 grams white sugar
• 90 grams wheat flour
• 270 grams grape molasses
• 1 liter water
• 2 grams cinnamon
• 2 grams nutmeg
• 5 grams walnut kernels (for topping)

The production steps are carried out as follows:

1. White sugar, wheat flour, grape molasses, water, nutmeg, and cinnamon are added to a pot in sequence.
2. The mixture is cooked over medium heat while being stirred continuously.
3. Once the mixture reaches a custard-like consistency, it is removed from heat and poured into containers.
4. After cooling to room temperature, it is placed in a refrigerator and left to rest for 12 hours.
5. Walnut kernels are added on top, and the dessert is served chilled.

All stages of production must be carried out within the geographical boundaries of Mardin province. The long-standing historical presence of Mardin harire in the local cuisine forms the foundation of its geographical designation.

Monitoring and Protection

Monitoring of the production and use of the geographical indication for Mardin harire is coordinated by Mardin Artuklu University. At least three experts in the field participate in monitoring activities, representing the Faculty of Tourism and the Department of Gastronomy and Culinary Arts at Mardin Artuklu University, the Mardin Chamber of Commerce and Industry, and the Mardin Provincial Directorate of Agriculture and Forestry. Monitoring is conducted at least once annually, and may also be carried out at any time upon complaint or when deemed necessary.

Monitoring includes verification of the suitability of ingredients used in production, compliance with the established production method, and the correct use of the term “Mardin Harire” and the official geographical indication emblem on product packaging. The monitoring authority may utilize personnel from public or private institutions or procure services from such entities. The registering institution holds the legal authority to pursue judicial proceedings to protect the rights associated with the geographical indication of Mardin harire.