Mardin Kaburga Dolması is a traditional meat dish specific to the Mardin region, prepared by stuffing lamb ribs with seasoned rice and cooking it slowly over a long period. This dish, commonly prepared during religious holidays, weddings, and special occasions, reflects the cultural identity of the region through its ingredients, cooking techniques, and method of presentation. Mardin kaburga dolması has been registered as a geographical indication by the Turkish Patent and Trademark Office.

Geographical Indication and Registration Information

The geographical indication application for Mardin kaburga dolması was submitted on May 12, 2006, on behalf of the Governorship of Mardin, and it was registered as a “designation of origin” on May 25, 2009 (Registration No: 123). The geographical indication certificate includes detailed definitions of the traditional preparation method, cooking process, and serving characteristics of the product.

Ingredients and Preparation Process

The main ingredient of the dish is the rib meat of a male lamb less than one year old. The rib is removed with the meaty portion intact and in bone-in form, in a way that allows it to be filled with rice stuffing. The stuffing is prepared with rice, onion, tail fat, black pepper, allspice, salt, and optionally pistachios or almonds.

Once the rice filling is prepared, it is stuffed into the rib cavity, and the opening is stitched closed. The stuffed rib is then simmered over low heat for approximately three hours to allow the filling to cook thoroughly. After boiling, it is roasted in a preheated oven at 180–200 °C until the outer surface turns golden brown. During this stage, oil is brushed onto the meat to achieve a crisp and richly colored crust.

^{Mardin Kaburga Dolması(Türkiye Kültür Portalı)}

Cooking and Serving

After the cooking process is completed, the kaburga dolması is sliced and served. It is typically accompanied by ayran (a yogurt-based drink), plain yogurt, or salad. In Mardin cuisine, kaburga dolması serves both as a main course and a symbol of special occasions. The flavor of the dish is directly influenced by the quality of the meat used, the consistency of the rice stuffing, and the cooking time.