Ordu Melocan Roast Product Description and Distinguishing Features: Ordu Melocan Saute is a dish made by sautéing the boiled shoots of a plant with the Latin species name Smilax excelsa L., known locally within a geographical boundary as "dikenucu," "melevcan," or "melocan." It is typically prepared with onions or leeks and can optionally have eggs added. The dish can be served hot or cold.Melocan is a perennial plant with a sour taste that naturally grows in shrubby areas of forested land. The young shoots of the plant, harvested from April to September, are used fresh, preserved, or pickled. The history of Ordu Melocan Saute dates back to the Ottoman period. While it is commonly consumed as a side dish, it can also be enjoyed as the main course. It is often encountered during festivals and events held in the spring months in the Ordu province. The production involves conditions specific to a geographical boundary, establishing a connection between Ordu Melocan Saute and its regional origin. Production Method: Ingredients: - 1 kg melocan (fresh, preserved, or pickled) - 2 medium-sized onions (preferably green onions or leeks) - 3-4 tablespoons vegetable oil (preferably butter) - 1 teaspoon salt Preparation: Fresh melocan plants are washed several times and boiled in boiling water for about 10 minutes until they become tender. To prevent the plant's color from darkening, add 5-6 drops of lemon juice to the boiling water. The boiled melocans are removed from the boiling water, rinsed in cold water, and squeezed by hand to remove any bitter juices. Diced onions are sautéed in hot oil until they turn pink. Melocans and salt are then added, and the mixture is sautéed over medium heat for 3-5 minutes. If Ordu Melocan Saute is made with pickled or preserved melocan plants, they should be soaked in water to remove excess salt. Diced onions are sautéed in hot oil until they turn pink, and then the melocans, drained and squeezed from excess water, are added. The mixture is sautéed over medium heat for 3-5 minutes, and optionally, eggs can be added on top.