MARDIN: Local Dishes @Sultan Sofrası Mardin Mahalli Yemekleri, Reasonable Price, Great Views

While Mardin’s local dishes carry the regional characteristics of the Southeastern Anatolia region, it has a distinctive quality attributable to the cultural blend of the city, which includes Muslim, Christian and Jewish traditions.
Like the other cities of this golden southeastern triangle, meat is a major player in the kitchen, along with offal and bulgur. But Mardin’s cuisine is distinguished by a liberal use of spices, as well as the deployment of fruit in its various meat dishes. Well known spices such as cinnamon, coriander, cardamom, ginger and allspice are used here, as are salep (extracted from the roots of the orchid plant) and mahlep (an aromatic spice made from cherry pits). In addition, local herbs and vegetables are used extensively; these include wild cucumbers, thuja (a type of evergreen), licorice, gözdaşı (wild rue), sweet fennel, fenugreek, lemon balm, hibiscus, green chickpeas and gundelia (a type of vegetable).
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