İrok (İçli Köfte)
Mardin's signature fried stuffed meatball — a crispy bulgur shell encasing a fragrant filling of ground lamb seasoned with coriander (kuzbara), the defining spice of Mardin cuisine. Unlike İçli Köfte from other regions, Mardin's İrok features a distinctively thinner shell, a more generous meat filling, and the unmistakable earthy warmth of freshly ground coriander. Each piece is hand-shaped into a torpedo form and deep-fried to golden perfection.
Cultural Significance
İrok is the taste of home for every Mardinli. The use of kuzbara (coriander) is what distinguishes Mardin's version from all others in Turkey, and locals are fiercely proud of this distinction. Making İrok is considered an art — the bulgur shell must be thin enough to be delicate yet strong enough to hold together during frying. It is a must-have at every celebration and a common gift brought to neighbors and friends.
Key Ingredients
Preparation Method
The outer shell is made by kneading fine bulgur with hot water and a small amount of flour until smooth and pliable. The filling is prepared by sautéing ground lamb with onions, walnuts, coriander, and allspice. Small portions of dough are shaped into hollow torpedoes, filled with the meat mixture, sealed, and deep-fried in hot oil until golden brown and crispy. Served with lemon wedges.