Cizre Birinczer Product Description and Distinctive Features: Cizre Bırınczer is produced in the Cizre district of Şırnak province using rice, water, powdered white sugar, ground cinnamon, and saffron or turmeric. Optionally, sunflower oil can be used. It has a thick consistency. The color is yellow when saffron is used and orange when turmeric is used. Optionally, powdered cinnamon can be sprinkled on top. It is served cold. In the geographical boundary, rice is referred to as "bırınc," and the color yellow is called "zer." The term "Bırınczer" as a whole means "yellow pilaf." Cizre Bırınczer has a long history in the geographical boundary and holds significant importance in the culinary culture of the Cizre district. Its production involves specific conditions related to the geographical boundary, especially in the selection of ingredients. Therefore, it is associated with the geographical boundary. Production Method: The components and production stages for 1516 servings of Cizre Bırınczer are outlined below: 10001200 g powdered white sugar 180200 g rice 18002000 ml water 810 g ground cinnamon 12 g turmeric or 0.25 g saffron Optionally, 1415 g sunflower oil Preparation of Cizre Bırınczer: Rice is washed and placed in a pot, water is added, and it is cooked over medium heat for 1520 minutes. Optionally, sunflower oil is added and stirred. Then sugar is added and cooked for 12 minutes. In this stage, turmeric or saffron and ground cinnamon are added sequentially and stirred for 12 minutes before removing it from the heat. Then, Cizre Bırınczer is poured into bowls, sprinkled with powdered cinnamon on top, and left to cool. After 56 hours at room temperature or in the refrigerator, it is ready for cold service.