A taste that dates back thousands of years: Şımşipe dolma

Cizre stands out for its delicious cuisine, as well as its history, culture, art, and literature. The Şımşipe dolma, registered in 2017, dates back to 6,000-7,000 BC. This dish, unique to Cizre, has become a staple on women's tables.

For the stuffed Şımşipe, popularly known as "eprox u dulma," onions, eggplants, tomatoes, and zucchinis are carved. While beetroot or vine leaves are being prepared, rice and ground meat are washed and mixed, and spices are added. The prepared filling is stuffed into the vegetables, cooked, and served.

A staple of Cizre cuisine, the Şımşipe dolma is a key distinguishing feature of the dolmas, as they are boiled in sumac water before being served. Coordinator Hayriye Gönül Yalazan explained that they prepare local dishes in the cooking course to preserve the culture, saying, "Şımşipe dolma is a staple for us. As a woman, I always have it on my table."