Cizre Meyre Product Description and Distinctive Features: Cizre Meyre / Cizre Mehir is a dish produced in the Cizre district of Şırnak province, using yogurt, cracked wheat, zucchini (Cucurbita pepo pepo L.), pennyroyal (Mentha longifolia (L) Hudson subsp. Longifolia), and optionally eggs. It can be served hot or cold. The pennyroyal used in the production of Cizre Meyre / Cizre Mehir is a wild mint known by the names punk, pünk, and pink within the geographical boundary.Cizre Meyre / Cizre Mehir has a long history, holding significant importance in the culinary culture of the Cizre district. It is commonly consumed, especially during breakfast, in various meals throughout the day within the geographical boundary. Therefore, it is associated with the geographical boundary. Production Method: The components and production stages used in making a 10serving portion of Cizre Meyre / Cizre Mehir are outlined below: 1200 g yogurt 400 g zucchini 300 g cracked wheat 10 g salt 1800 ml water 5 g dried or a bunch (50 g) of fresh pennyroyal leaves 1 mediumsized egg (optional) The cracked wheat is soaked in water overnight, washed, and drained, then boiled in a pot with water over high heat.Once the yogurt becomes homogeneous, it is whipped in a bowl for 3035 minutes and added to the pot where cracked wheat is boiling, continuously stirring. Zucchinis are washed, drained, and their seeds are removed. Diced zucchinis are added to the boiling pot and stirred continuously. At the 60th minute, dried or fresh pennyroyal leaves are added to the boiling pot and stirred. The cooking process is completed by continuously stirring until the cracked wheat is thoroughly softened.Cizre Meyre / Cizre Mehir can be served hot, cold, or with the addition of ice after cooling.