Mardin Irok Product Description and Distinctive Features: Mardin Irok; a dish produced in the Mardin province, is a geographical indication registered with the number 463. It is made by placing the outer mixture, prepared with Mardin Bulghur, tail fat, beef, water, coriander, and salt, into which the inner mixture consisting of minced beef, parsley, sunflower oil, onion, tomato paste, red pepper, salt, black pepper, and allspice is added, and then frying it in sunflower oil. The dish is served hot, optionally with yogurt. The shape of Mardin Irok is slightly flat and round, and its color is amber-yellow before frying and turns brown after frying. Preferably, minced beef taken from the animal's brisket, ground or pounded, is used in the inner mixture.Having a long history within its geographical boundaries, Mardin Irok holds significant importance in the culinary culture of the Mardin province. Therefore, it has a connection to fame with its geographical origin. Production Method: Preparation of the outer mixture: Mardin Bulghur is placed in a bowl, salt is added, and water is gradually added while kneading. Coriander is added and kneaded for 30 minutes. Beef and tail fat are added and mixed, and the kneading process is completed. Preparation of the inner mixture: Sunflower oil is placed in a pot, and finely chopped onions are sautéed. Minced beef is added, and the sautéing process continues. When the minced beef is sautéed, tomato paste is added and mixed. Then, red pepper, salt, black pepper, and allspice are added. Finally, finely chopped parsley is added and mixed. The cooked inner mixture is taken off the heat and left to cool. Pieces of 30-35 grams are taken from the outer mixture, rolled by hand, and the center is opened by pressing with a finger. The prepared inner mixture of 20-25 grams is placed inside, and the open part of the dough is closed. The dough is given a slightly flat, round shape and fried in sunflower oil.The serving of Mardin Irok is done hot, optionally with yogurt.