Derepazari Pita Product Description and Distinguishing Features: Derepazarı Pide has been a traditional dish in the Derepazarı district of Rize for over 50 years, maintaining its authenticity through the natural ingredients, preparation methods, and the expertise of the pide masters. Derepazarı Pide is served whole, without being cut, to preserve its original flavor. It is available in six different variations: with cheese, open minced meat, closed minced meat, mixed, with roast meat, and plain (dry) pide. The use of pure, additive-free butter and natural spring water in the preparation gives Derepazarı Pide its distinctive taste. PREPARATION OF CHEESE PIDE: The dough for the pide is rolled out manually into a circular shape, approximately 25 cm in diameter. The edges of the dough are folded inward to a thickness of about one finger. Kolot cheese (mountain cheese) is brined in salty water a day before to soften its firm texture. For Derepazarı Pide, the cheese is soaked in fresh water for two days before preparation (at least 100 grams of kolot cheese per pide). The cheese is then cut into cubes and spread evenly over the dough. After brushing the cheese with egg yolk, the pides are placed in a stone oven to bake. After about 5 minutes of baking, they are removed, 100 grams of butter is added on top, and they are baked for another 10 minutes with the top left 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 made from raw cow or sheep milk in the Rize region. The milk, which has most of its fat removed, is heated to 30°C and fermented. The diluted yeast is added to 15-20 liters of milk, and the curdling process is completed within 1 to 1.5 hours. The curd is then placed in a cloth bag to drain most of the water, a process that lasts 10-12 hours. Approximately 1 kg of raw cheese is obtained from 11-14 liters of milk with the fat content significantly reduced. The resulting cheese is then placed in small cloth bags for the final draining process. After salting the cheese, it is left to mature for 3 months. PREPARATION OF OPEN MINCED MEAT PIDE: Minced Meat Filling: The minced meat filling is prepared a day before by combining 100 grams of medium-fat ground beef, one medium-sized onion finely chopped, 2 teaspoons of salt, and one crushed garlic clove. The mixture is roasted until the onion is fully incorporated. Once cooked, the filling is set aside to cool. The following day, quartered tomatoes, one bell pepper, a quarter bunch of parsley, black pepper, and red pepper are added to the filling. This prepared mixture is then spread on top of the pides and baked. Preparation: The prepared pide dough is manually rolled out to a length of approximately 60 cm and a width of 20 cm. The edges of the dough are folded inward to a thickness of about one finger. After brushing the dough with egg, the prepared minced meat filling (at least 200 grams) is evenly spread inside the dough. The pide is then baked in a stone oven until it turns golden brown, which takes around 15 minutes. The prepared pide dough is shaped into a circle, about 25 cm in diameter. The edges of the dough are folded inward. After brushing with egg yolk, at least 100 grams of Rize roast is added, and the pide is placed in a stone oven to bake. After around 5 minutes of baking, the pides are removed. At least 30 grams of butter is placed on top, and the pide is baked for an additional 10 minutes. Optionally, a whole egg can be cracked in the center of the pide and baked without spreading. PREPARATION OF PLAIN (DRY) PIDE: The prepared pide dough is rolled into a circular shape, approximately 25 cm in diameter. After brushing with egg yolk, it is placed in a stone oven in Karataş for baking, where it is baked for about 12 minutes. Due to its simplicity, this variety is particularly favored for breakfast.