THE CENTURIES-OLD RECIPES OF MARDIN CUISINE

Preparation:
1) To prepare the seasoned pilaf, place rice in a deep bowl and soak in warm salty water for at least 15 minutes.
2) Leave the currants in a bowl of water.
3) While the rice swells, melt the butter in a pan and add the finely chopped onions.
4) As the onions start to caramelise, add the nuts, and roast briefly.
5) Add finely chopped garlic, followed by the pepper and tomato paste, and about 200 ml of water on top. When the water starts to evaporate, add the drained and rinsed rice and roast for a few minutes.
6) Add another 100 ml of water and mix well.
7) Add allspice, cumin, coriander, cinnamon, salt, black pepper and strained currants and mix well.
8) Add 100 ml of water and 15 gr of butter. Stir until the mixture is homogeneous. This will yield a half-cooked rice. At this point, turn off the heat.
9) Add finely chopped parsley to the rice and mix well. Your seasoned pilaf is now ready.
10) Using a sharp meat knife held parallel to the beef ribs, slowly cut open a pocket between the upper skin and the ribs. You will fill this pocket with pilaf.
11) Expand the pocket along the entire rib with your hand.
12) Use a spoon to fill the pocket with half of the pilaf and then stitch it closed with a needle and thread. This will contain the expanding rice grains while they cook.
13) Cover the stuffed ribs airtight with aluminium foil and place them on a large baking tray half-filled with water to slowly steam cook the contents.
14) Place in a preheated oven at 225^o C and cook for 120 minutes.
15) Meanwhile, prepare the sauce. Add tomato paste and water to the olive oil heated in a pan and mix well. Then add the honey, sour pomegranate reduction, and ground paprika.
16) Cook the remaining half of the pilaf with about 300 ml of hot water until tender for 120 minutes.
17) Remove the stuffed ribs from the oven and open the foil carefully. Slather the sauce on the ribs with a brush and put them back into the oven, uncovered, for another 15-20 minutes.
18) Remove from the oven once the ribs look brown and the skin feels crisp. Place them on a serving plate.
19) Add the rest of the pilaf to fill the empty areas of the plate. Serve hot.

Preparation:
1) Peel the eggplants in strips and then slice them about 2 cm thick.
2) Place the minced meat in a deep bowl. Add the grated onion, chopped parsley, olive oil, salt and pepper, and mix well. Then roll the mixture into walnut-size meatballs.
3) Arrange alternating rows of eggplant slices and meatballs in a round baking dish. Drizzle olive oil over everything.
4) Mix tomato paste and water in a bowl and then pour it over the ingredients.
5) Bake in a preheated oven for 35-40 minutes at 200^o C. Serve hot.

Preparation:
1) Mix all ingredients in a pan and cook until it reaches pudding consistency.
2) Pour into dishes or cups and leave to cool.
3) Chill the pudding in the refrigerator for approximately two hours.
3) Add your preferred toppings to the chilled pudding and serve.