Mardin Irok

Mardin Irok is a registered type of stuffed meatball unique to Mardin cuisine, prepared by filling with a spiced meat mixture and frying. Served hot, and optionally with yogurt, Irok is an important dish that reflects Mardin’s cultural heritage and local production knowledge, consumed both in daily meals and on special occasions. It was officially registered in 2023 as a geographical indication with a certification mark.

^{Mardin Irok (}Anadolu Agency⁾

Mardin Irok was registered on 25 September 2023 by the Turkish Patent and Trademark Office as a geographical indication with a certification mark. The product, registered under number 7747, is owned by Mardin Artuklu University. Production is limited to the boundaries of Mardin province. The uniqueness of the product is based on the mandatory use of specific ingredients, traditional preparation methods, and local knowledge.

The production of Mardin Irok is monitored by a control board coordinated by Mardin Artuklu University. Inspection is carried out according to criteria such as the suitability of ingredients, adherence to the traditional production method, and correct use of the certification mark. The product may only be produced within the boundaries of Mardin province.

The main ingredients for preparing Irok are:

• 1200 g Mardin Bulgur
• 100 g tail fat (double-ground or pounded)
• 200 g beef (double-ground or pounded)
• 60 g cumin
• 10 g salt
• 300 ml water
• 1 kg ground beef (preferably from the shank, double-ground or pounded)
• 150 g parsley (finely chopped)
• 250 g onion (finely chopped)
• 50 g tomato paste
• 6 g red pepper flakes
• 2 g salt
• 2 g black pepper
• 2 g allspice
• 30 ml sunflower oil
• 1 litre sunflower oil (for frying)

Mardin bulgur is placed in a bowl and salt is added. Water is gradually incorporated while kneading. Once the bulgur has softened, cumin is added and the mixture is kneaded for approximately 30 more minutes. Then, the double-ground beef and tail fat are incorporated into the mixture, and kneading is completed.

Sunflower oil is heated in a pot and chopped onions are sautéed until they turn pink. Ground beef is added and the sautéing continues. After the meat is well browned, tomato paste is added and stirred. Then red pepper flakes, salt, black pepper, and allspice are added. Finely chopped parsley is stirred in just before removing from heat, and the filling is left to cool.

From the outer dough, portions of approximately 30–35 grams are taken, rolled by hand, and pressed with a finger to create a hollow center. A 20–25 gram portion of the filling is placed inside and the opening is sealed. Irok is shaped into a slightly flattened round form. Finally, it is fried in sunflower oil and served hot. Those who wish may consume it with yogurt.

Mardin cuisine is known for its meat and bulgur-based dishes that reflect the ancient cultural heritage of Mesopotamia. Irok is one of the most distinctive and unique flavors of this culinary tradition. Prepared by women in the region, it is distinguished by the handcraft and traditional techniques involved in its shaping. It is served both in everyday meals and during festive occasions and special gatherings.