Derepazari Pita Product Description and Distinguishing Features: Derepazarı Pide; has been made in the Derepazarı district of the Rize province for over 50 years, reaching the present day with the naturalness of the ingredients, the production technique, and the skill of the pide masters. Derepazarı Pide is served without cutting to preserve its original taste and is available in six varieties: with cheese, open minced meat, closed minced meat, mixed, with roast meat, and plain (dry) pide. The use of additive-free butter and natural spring water in its production adds a unique flavor to Derepazarı Pide. PREPARATION OF CHEESE PIDE: The prepared pide dough is manually rolled out in a circular shape, approximately 25 cm in circumference. The edges of the dough are folded inward to about the thickness of a finger. Kolot cheese (mountain cheese) is brined in salty water one day in advance to soften its somewhat firm texture. For Derepazarı Pide, the cheese, soaked in regular water for 2 days prior to making the pide (at least 100 grams of kolot cheese for one pide), is laid out in cubes on top of the dough. After brushing the cheese with egg yolk, the pides are placed in a stone oven for baking. After approximately 5 minutes of baking, they are taken out, 100 grams of butter is added to the top, and they are baked for an additional 10 minutes with the top open. Optionally, a whole egg can be cracked into the center of the pide and baked without spreading. The kolot cheese used in the Cheese Derepazarı Pide is produced from fatty raw cow or sheep milk in the Rize region. The milk, from which the fat is extracted, is heated up to 30 °C and fermented. After diluting the yeast and adding it to 15-20 liters of milk, clotting is completed within 1-1.5 hours. The clot is then placed in a cloth bag to remove most of the water, a process lasting 10-12 hours. About 1 kg of raw cheese is obtained from 11-14 liters of milk with most of the fat removed. The resulting raw cheese is placed in small cloth bags for the final straining process. After sprinkling salt on the cheese, it is left to mature for 3 months. PREPARATION OF OPEN MINCED MEAT PIDE: Minced Meat Filling: Minced meat, prepared at least one day in advance with 100 grams of medium-fat ground beef, one medium-sized finely chopped onion, 2 teaspoons of salt, and one crushed garlic clove, is roasted until the onion is incorporated. The roasted minced meat filling is set aside to cool. The next day, quartered tomatoes, one bell pepper, a quarter bunch of parsley, black pepper, and red pepper are added to the prepared filling, which is then placed on the pides and baked. Preparation: The prepared pide dough is rolled out by hand to approximately 60 cm in length and 20 cm in width. The edges of the dough are folded inward to about the thickness of a finger. After brushing the dough with egg, the previously prepared minced meat filling (at least 200 grams) is spread inside the dough. It is baked in a stone oven until thoroughly browned (approximately 15 minutes). The prepared pide dough is rolled out in a circular shape, approximately 25 cm in circumference. The edges of the dough are folded inward. After brushing with egg yolk, at least 100 grams of Rize roast is added, and it is placed in a stone oven for baking. After approximately 5 minutes of baking, the pides are pulled out. At least 30 grams of butter is added on top, and it is baked for an additional 10 minutes. Optionally, a whole egg can be cracked into the center of the pide and baked without spreading. REPARATION OF PLAIN (DRY) PIDE: The prepared pide dough is rolled out in a circular shape, approximately 25 cm in circumference. After brushing with egg yolk, it is placed in a stone oven in Karataş for baking and baked for about 12 minutes. Due to its simplicity, it is especially preferred for breakfast