Rize Muhlama Product Description and Distinguishing Features: In the production of Rize Muhlama, a local dish, ingredients such as "kolot cheese," also known as "koleti cheese" in the region, butter, corn flour, salt, and water are used. Rize Muhlama is a regional dish produced using a copper pan and a wooden spoon suitable for food contact and is served hot.Rize Muhlama, produced in Rize for many years and among the traditional wedding dishes of the region, is known for its geographical connection to the area. Production Method: The ingredients needed for 2 servings (1 portion) of Rize Muhlama are as follows: 200 g butter 150 g corn flour 200 g lowfat kolot cheese 5 g salt (1 teaspoon) 240 ml water (1 cup) Butter, corn flour, and salt are roasted in a copper pan over heat with a wooden spoon. When the desired brownness is achieved, boiling water is added from the edges towards the center, and it is stirred until a homogeneous mixture is obtained. The heat is reduced. When the mixture reaches a custardlike consistency, thinly sliced kolot cheese prepared in advance is arranged on top of the muhlama. The cheese is lightly pressed inward with a spoon but not stirred. The low heat is turned up, and it is allowed to cook for 1015 seconds before removing it from the heat. Rize Muhlama is served hot and is not packaged. Rize Kavurması; is produced in accordance with the Turkish Food Codex, Prepared Meat Mixtures and Meat Products Communiqué, Food Labeling and Consumer Information Regulation, Microbiological Criteria Regulation, and the Regulation on Materials and Articles in Contact with Food, etc. Additionally, the tools and equipment, components, and the final product used in the production of Rize Kavurması comply with both horizontal and vertical Turkish Food Codex regulations. Specifications of the equipment used in cooking: 1.1 Roasting Kettle (Pan): A copper kettle with an upper diameter of 130 cm, a base diameter of 115 cm, a base thickness of 4 mm, a height of 36 cm, and a volume of 380 liters is used. The purpose of using copper is to ensure the even cooking of the meat by spreading heat proportionally. 1.2 Lapa (Laperi): A copper spatula attached to the end of a pipe approximately 170 cm long, used to stir the roasting kettle. 1.3 Wood: The wood used in roasting is generally beech or oak wood. Some of the bones from the animal are burned along with wood to enhance combustion and ensure a more vigorous fire. Preparation of Rize Kavurması: The cut meats are rested in a cold storage for 4 to 7 days. Trimmed from bones, fat, nerves, and membranes, the meat is cut into pieces larger than diced meat (each piece is approximately the size of 3 diced pieces) to be ready for cooking. The internal fat extracted from the meat is ground in a meat grinder and melted in the kettle over a wood fire. The melted fat is mixed with the meat and cooked over a wood fire for 2 to 2.5 hours, stirring. Salt is added during cooking. It is determined that the kavurma is cooked when the meat softens, and there is a change in the aroma. The expertise of the kavurma masters comes into play during the cooking process. Rize Kavurma masters are traditionally trained through mentorship, and they gain the title of a master after at least 10 years of work. No preservatives, sweeteners, or additives are added to Rize Kavurması. The final product should have a maximum moisture content of 45%, maximum salt content of 3%, and maximum fat content of 30%. The cooked kavurma is placed in a specially designed handcart along with the kettle. The handcart is equipped with a mechanism that allows the kettle to be gradually tilted up to 90° during the 45minute continuous draining process, ensuring the complete drainage of all the fat. The draining process involves gradually lifting and placing the pan into an upright position. The draining process takes approximately 45 minutes. The drained kavurma is stirred with shovels. The purpose of stirring is to remove the nerves that may have been overlooked while cleaning the meat and to ensure that small and large pieces of kavurma mix homogeneously. Packaging: During the filling process, 10% to 12% fat is added to completely drained dry kavurma, and it is packed in tin or casings with pressure applied. It is packaged in 10 or 20 kg metal cans, roll packaging, or artificial casings suitable for food between 14 kg, ensuring a nonleaking, vacuumsealed, and airtight condition. To facilitate consumer purchase and use, it is also possible to sell the sliced kavurma, cut into 150/250/500/1000 g slices from the roll, in vacuum bags. Storage, distribution, and consumption conditions: Packaged kavurmas are placed in a cold storage after a few hours of resting and are ready for sale. They can be stored for up to 4 months in cold storage at temperatures between 0°C to +4°C and transported in refrigerated vehicles with the same temperature conditions. Once opened, it should be consumed within 12 days. It can be consumed cold or heated.