Due to its geopolitical location, Mardin is in interaction with numerous cities, cultures, and communities. Mardin reflects its cosmopolitan and vibrant character in its culinary culture. Therefore, it possesses a rich and developed culinary tradition. Regional cuisines attract attention with their unique formations, products,*flavors, and recipes. Mardin, with its historical structure, has been a popular destination for tourists for many years, and in recent years, with the development of gastronomic tourism, the Mardin cuisine has come to the forefront.

Aim

The aim of this study is  to examine , the sustainability of Mardin's culinary culture through the prevalence of regional flavors in restaurants catering to a wider audience and the analysis of variations in preparation methods and ingredients.

Method

The semi-structured interview technique  were used to collect data , The collected data were analyzed and presented in the findings section.

Findings

The research findings indicate that Mardin's regional products are not adequately represented in businesses, with certain items available and others being prepared upon request. Moreover, variations in the preparation methods of these products have been observed.

Results And Suggestions

In accordance with the findings obtained in the study, it has been observed that many of the local products are not produced by restaurants, and all restaurants offer similar items. The reasons for the non-production of all products are attributed to consumer demands, cost control, and labor-intensive preparation processes. Furthermore, the findings suggest that Mardin's regional dishes have undergone some changes over time. These changes stem from the preferences of businesses and housewives, as well as their willingness to experiment with new flavors. However, these alterations have generally been made while preserving the authenticity of the dishes.

While many original recipes traditionally used lamb meat, nowadays, beef has begun to be used in various dishes. In vegetable-based dishes, changes have been made in the variety of vegetables used and in the methods of cooking. All these modifications are driven by costs and consumer preferences.

Some recommendations that can be made based on this study include the registration of regional products in their original form by the Turkish Patent Institute, determining the original recipes, which could contribute to the protection and promotion of the products. When featuring regional dishes on their menus, restaurants adhering to the original standard recipes will support the preservation of the products.

Originality

The research is crucial in understanding whether regional products undergo transformations after being produced for commercial purposes. Furthermore, this study serves as a significant resource for comprehending and preserving the future evolution of Mardin's regional culinary culture. Following a literature review, no comparative study examining the changes in regional dishes within commercial establishments was identified.