Mardin Alluciye Product Description and Distinctive Features: Mardin Alluciye is a dish produced in the Mardin province using oily diced lamb meat, tail fat, fresh spring onions, damson plums, salt, and water. It is served hot, optionally with the addition of parsley.The name Mardin Alluciye is derived from the Arabic word "alluc," which refers to damson plums. Damson plums are used either fresh or in brine. The history of Mardin Alluciye dates back to ancient times and holds significant importance in the culinary culture of the Mardin province. Therefore, it has a connection to fame with its geographical origin. Production Method: Ingredients for Brine: - 1 kg damson plums - 20 g rock salt - 1 liter water Preparation of the Brine: Rock salt is added to hot water and stirred. It is then poured over the damson plums in a glass jar, and the jar is sealed. The plums are ready to use when they turn yellow. Prepared brined plums can be stored in a cool and dry environment for up to 1 year. Ingredients for Mardin Alluciye: - 1 kg oily diced lamb meat - 100 g tail fat - 0.5 kg fresh spring onions - 1 kg fresh or brined damson plums - 1 liter water - 5 g salt - Parsley (optional) Preparation: In a pot, strips of sliced tail fat, diced lamb meat, thinly sliced fresh spring onions, and brined damson plums are placed in layers. Water and salt are added, and it is cooked over low heat for 2 hours without stirring to prevent the ingredients from breaking apart.The serving of Mardin Alluciye is done hot, optionally with the addition of parsley.