We are in Mardin for the city's biennial. This is a place that fascinates visitors with its unique cuisine, which bears traces of the civilizations that took root here. Our chefs at Sanayi313 interpret three of the most special meals to have sprung from its particular geography.

Kaburga Dolması (Stuffed Beef Ribs)

Chef Kansu Gezer

Ingredients:3 beef ribs45 gr butter200 gr onions45 gr pine nuts2 cloves of garlic15 gr tomato paste15 gr pepper paste465 gr rice10 gr ground allspice8 gr ground cumin8 gr ground coriander8 gr ground cinnamon8 gr ground black pepper35 gr black currants8 gr salt50 gr finely chopped parsley

For the sauce:20 ml olive oil15 gr tomato paste5 gr honey5 ml sour pomegranate reduction200 ml water

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 225o 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.

Patlıcan Dizme (Eggplant Kebab)

Chef Erdem Ateş

Ingredients:1 kg eggplant500 gr ground beef100 gr onion75 gr parsley5 gr salt4 gr black pepper10 ml olive oil

For the sauce:15 gr tomato paste100 ml water

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 200o C. Serve hot.

Harire Tatlısı (Harire Pudding)

Chef İrem Erdoğan

Ingredients:1200 ml water250 gr grape molasses200 gr sugar140 gr flour10 gr ground cinnamon5 gr ground allspiceWalnuts, ground coconut flakes, and black currant may be used as decoration.

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.