Mardin İncasiyye

Mardin incasiyye is a dish unique to Mardin Province, officially registered with a geographical indication. Its name derives from the “incas,” the Arabic term for the dried mulberry plum. This dish is prepared using fatty cubed lamb meat, dried mulberry plums, grape molasses, white granulated sugar, salt, lemon juice, and small onions, resulting in a flavor profile that is both sweet and tangy. Its preparation involves softening the plums in hot water, boiling the meat, and gradually adding all ingredients to be simmered over low heat.

Mardin incasiyye is a dish unique to Mardin Province and officially registered with a geographical indication. Its production and preparation are carried out exclusively within the geographical boundaries of Mardin Province, using ingredients such as fatty cubed lamb meat, dried mulberry plums, grape molasses, white granulated sugar, salt, lemon juice, and small onions. The name “incasiyye” originates from the mulberry plum, known in Arabic as “incas,” which is used in its dried form in the recipe.

Mardin incasiyye offers a sweet and tangy flavor profile due to the inclusion of dried mulberry plums and grape molasses. The combination of ingredients and preparation method gives it distinctive characteristics that set it apart from other dishes. The preparation and cooking processes require skill and expertise. In this regard, Mardin incasiyye is closely associated with Mardin Province and holds an important place in the region’s culinary culture.

The following ingredients are used to prepare Mardin incasiyye for servings of four to six people:

• 1 kg fatty cubed lamb meat
• 1 kg dried mulberry plums
• 160 g grape molasses
• 35 g white granulated sugar
• 2 g salt
• Juice of half a lemon
• 3 to 4 small onions

The preparation begins by soaking the plums in hot water for one hour to soften them. The cubed lamb meat is placed in a pot with water and boiled for approximately one hour. After boiling, the small onions and dried mulberry plums are added to the pot and cooked for about thirty minutes. Then, white granulated sugar, grape molasses, salt, and lemon juice are incorporated. The mixture is further simmered over low heat for approximately fifteen minutes. Mardin incasiyye is recommended to be served and consumed hot.

Mardin incasiyye has a long-standing tradition within the culinary culture and customs of Mardin Province. The mulberry plums used in its preparation are cultivated in Mardin Province. The dish’s authentic flavor is directly linked to the use of local raw materials and traditional preparation methods. Therefore, the production, processing, and all other stages of Mardin incasiyye are carried out within the geographical boundaries of Mardin Province. This strong connection to the region forms the fundamental basis for its registration with a geographical indication.

The term “Mardin incasiyye” and its geographical indication emblem must appear on the product packaging. In cases where these cannot be placed on the packaging, they must be displayed in a clearly visible location within the production facility.

The production of Mardin incasiyye, including the suitability of its ingredients and the correct use of the geographical indication, is monitored by designated institutions. Monitoring activities are coordinated by Mardin Artuklu University. The monitoring body consists of at least three experts from the Department of Gastronomy and Culinary Arts at Mardin Artuklu University Faculty of Tourism, the Mardin Chamber of Commerce and Industry, and the Mardin Provincial Directorate of Agriculture and Forestry.

Monitoring inspections are conducted at least once annually. Additional inspections may be carried out at any time upon request or in response to complaints. The monitoring body may utilize experts from public institutions or private organizations, or procure services from them. The registering entity is responsible for managing legal procedures and safeguarding the rights of the geographical indication.