Rize Muhlama Product Description and Distinguishing Features: In preparing Rize Muhlama, a beloved local delicacy, ingredients like kolot cheese—also referred to as koleti cheese in the region—butter, corn flour, salt, and water are used. This traditional dish is typically cooked in a copper pan and stirred with a wooden spoon that is safe for food use, and it is always served hot. Known for its deep-rooted ties to the area, Rize Muhlama has been a staple in Rize cuisine for generations and holds a special place as one of the traditional wedding dishes of the region. Its preparation and ingredients reflect the unique geographical identity of the province. Production Method: To prepare Rize Muhlama for 2 servings (1 portion), you will need the following ingredients: 200 g butter, 150 g corn flour, 200 g low-fat kolot cheese, 5 g salt (about 1 teaspoon), and 240 ml water (1 cup). Begin by heating the butter, corn flour, and salt in a copper pan, stirring with a wooden spoon. Once the mixture reaches a rich golden color, pour boiling water slowly from the sides toward the center and continue stirring until the mixture becomes smooth and uniform. Lower the heat, and when it thickens to a custard-like texture, gently place thin slices of kolot cheese on top. Lightly press the cheese into the mixture without stirring. Increase the heat briefly for 10–15 seconds, then remove it from the stove. Rize Muhlama is served hot and fresh, and it is not available in packaged form. Rize Kavurması is made in full compliance with the Turkish Food Codex, including the regulations on prepared meat products, labeling standards, microbiological safety, and the materials used in food contact. All tools, ingredients, and the finished product meet the national standards, both horizontal and vertical, defined by food safety authorities. Specifications of the equipment used during the cooking process: 1.1 Roasting Pan (Kettle): A traditional copper vessel is used, featuring a top diameter of 130 cm, a base diameter of 115 cm, a base thickness of 4 mm, a height of 36 cm, and a total capacity of 380 liters. Copper ensures even heat distribution for better cooking. 1.2 Lapa (Laperi): A long-handled copper spatula attached to a pipe approximately 170 cm in length, designed for stirring the meat evenly in the roasting kettle. 1.3 Firewood: Beech or oak wood is commonly used for roasting. Additionally, animal bones are sometimes burned along with the wood to boost the fire’s intensity and support more thorough roasting. Preparation of Rize Kavurması: The meat is first rested in cold storage for 4 to 7 days. Once chilled, it is cleaned of bones, fat, connective tissue, and membranes, then cut into pieces larger than traditional diced meat—each piece roughly the size of three cubes. The internal fat extracted from the meat is ground using a meat grinder and rendered over a wood fire in a large kettle. The prepared meat is then added to the melted fat and cooked over a wood fire for approximately 2 to 2.5 hours with constant stirring. During this stage, salt is added and the cooking is considered complete when the meat softens and its aroma changes. The expertise of Rize kavurma masters, who typically gain their title after at least a decade of apprenticeship, is essential during this step. No preservatives, artificial sweeteners, or additives are included in the process. The finished product must not exceed 45% moisture, 3% salt, and 30% fat. Once fully cooked, the kavurma is placed into a specially designed handcart equipped with a tilting mechanism. This allows the kettle to be lifted gradually up to 90° for a continuous 45-minute draining process, ensuring all fat is removed. Following this, the meat is stirred using shovels to eliminate any missed connective tissue and to ensure an even distribution of all pieces. Packaging: After draining, the kavurma is mixed with an additional 10–12% fat to ensure moisture and texture, then packed into tin containers or food-safe artificial casings using pressure. It is typically packed in 10 or 20 kg metal cans, roll packaging, or airtight casings ranging from 1 to 4 kg. These are sealed vacuum-tight to prevent leakage or air exposure. For easier purchase and household use, the kavurma is also available in pre-sliced vacuum packs of 150 g, 250 g, 500 g, or 1000 g. Storage, Distribution, and Consumption: Once packaged, the kavurma is placed in cold storage after a short rest period and becomes ready for sale. It can be stored for up to 4 months at a temperature of 0°C to +4°C and must be transported in refrigerated vehicles maintaining the same conditions. After opening, the product should be consumed within 12 days. Rize Kavurması can be enjoyed either cold or reheated.