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. 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 origin of Ordu Melocan Saute can be traced back to the Ottoman era. Although it is mostly served as a side dish, it is also enjoyed as a main meal. This dish is frequently featured during springtime festivals and celebrations in the Ordu region. Its preparation relies on geographically specific conditions, highlighting the strong regional connection of Ordu Melocan Saute to its place of origin. Production Method: Ingredients: - 1 kg melocan (can be fresh, preserved, or pickled) - 2 medium-sized onions (green onions or leeks work best) - 3-4 tablespoons vegetable oil (butter is preferred) - 1 teaspoon salt Preparation: Fresh melocan shoots should be rinsed thoroughly and boiled in boiling water for around 10 minutes until soft. To maintain the plant’s vibrant color, add 5-6 drops of lemon juice to the water. After boiling, drain the melocans, rinse with cold water, and gently squeeze them by hand to remove any bitter liquid. Meanwhile, chop the onions and sauté them in hot oil until they turn a light pink. Add the melocans and salt, then cook the mixture over medium heat for 3 to 5 minutes. If using pickled or preserved melocan, soak them in water to reduce excess saltiness. Sauté diced onions in hot oil until pink, then add the drained and squeezed melocans. Cook over medium heat for 3 to 5 minutes. Optionally, eggs can be added on top to enrich the dish.