Derepazarı Pidesi is a type of pide specific to the Derepazarı district of Rize province, located in Türkiye's Black Sea Region, and is registered with a designation of origin. It was placed under geographical indication protection by the Turkish Patent and Trademark Office on January 30, 2018, with registration number 324. The application was made by Derepazarı Municipality, and the product's geographical indication type is "designation of origin". The registered product group is defined as "pide" under the heading "dishes and soups".
Derepazarı Pidesi, (Generated by artificial intelligence.)
Geographical Boundary and Usage
The production of Derepazarı Pidesi and related processes must be carried out only within the geographical boundaries of the Derepazarı district of Rize province. The geographical indication must be specified where the product is used with a brand (e.g., on menus), and in this context, a specially designated logo must also be present.
Variants
Derepazarı Pidesi is a traditional food defined by a specific production method, ingredient characteristics, and cooking technique. It has been produced in the Derepazarı district for more than 50 years. It has reached its current form thanks to traditional production methods and masterfully kneaded techniques. The product is served uncut, which is one of the distinctive features of the pide's serving and presentation style.
Derepazarı Pidesi consists of six main varieties:
- Cheese Pide
- Open Minced Meat Pide
- Closed Minced Meat Pide
- Mixed Pide
- Kavurma Pide
- Plain (Dry) Pide
Preparation Methods
1. Cheese Pide
Cheese pide is prepared with dough rolled into a circular shape, approximately 25 cm in diameter. The edges of the dough are folded inwards to finger thickness. The kolot cheese used is brined in salt water for one day before production. Then, it is prepared by soaking in regular water for two days. At least 100 grams of diced cheese are used for each pide. Egg yolk is brushed over the cheeses, and the product is placed in the oven. After baking for approximately 5 minutes, it is removed from the oven, 100 grams of butter are added to each pide, and it is baked open for another 10 minutes in the oven. If requested, one whole egg is cracked into the center of the pide, and the baking process is completed in this manner.
The kolot cheese used is obtained from fatty raw cow or sheep milk produced in the Rize region. The milk is heated to 30 °C and then fermented. Diluted rennet is added at a ratio of two tablespoons per 15-20 liters of milk. The coagulation process is completed within 1 to 1.5 hours. The resulting curd is drained in a cloth bag, and its water is removed; this process continues for approximately 10-12 hours. As a result of this process, approximately 1 kilogram of raw cheese is obtained from 11-14 liters of reduced-fat milk. In the final stage, the cheese is salted and aged for three months.
2. Open Minced Meat Pide
The minced meat filling is prepared in a tinned copper pot one day in advance. The filling contains at least 100 grams of medium-fat ground beef, one finely chopped onion, two teaspoons of salt, and one clove of garlic. The mixture, sautéed until the onions are no longer visible, is left to cool. The next day, a quarter tomato, one Charleston pepper, a quarter bunch of parsley, black pepper, and chili flakes are added to the mixture. The pide dough is rolled out to approximately 60 cm in length and 20 cm in width, and its edges are folded inwards to finger thickness. Egg is brushed over the dough, and at least 200 grams of filling are placed on it. The pide is baked in a traditional stone oven for approximately 15 minutes.
3. Closed Minced Meat Pide
The filling for the closed minced meat pide is prepared in the same way as for the open minced meat pide. The rolled-out dough is of the same dimensions (approximately 60 cm length, 20 cm width). Egg is brushed over it, and the filling is placed. The short side of the dough is folded over to cover the other end and sealed airtight using the "ayalama" method. Egg yolk is brushed over it again, and it is baked for approximately 15 minutes.
4. Mixed Pide
For mixed pide, the dough is rolled out to approximately 60 cm in length and 15-20 cm in width. The edges are thinly folded inwards to finger thickness. Egg is brushed over the surface of the dough. In the first stage, at least 50 grams of minced meat filling and 50 grams of butter are placed. After baking for five minutes, it is removed from the oven. At least 50 grams of kolot cheese, previously brined and soaked in regular water for two days, along with 50 grams of Rize kavurma, are added. Finely chopped green peppers and half-moon shaped tomatoes are placed on top, and the product is baked for another 10 minutes.
Rize kavurma is obtained by cooking diced meat together with suet in a copper pot over a wood fire for about 2-3 hours. After the meat's water has completely evaporated, it is salted, cooled, and stored airtight.
5. Kavurma Pide
Kavurma pide is rolled out into a circular shape, approximately 25 cm in diameter. Its edges are folded inwards. Egg yolk is brushed over it, and at least 100 grams of Rize kavurma are added. After baking in a traditional stone oven for approximately 5 minutes, at least 30 grams of butter are added, and it is baked for another 10 minutes. If requested, one egg is cracked into the center, and the baking is completed.
6. Plain (Dry) Pide
Plain pide is rolled out into a circular shape, approximately 25 cm in diameter. Only egg yolk is brushed over it, and it is baked in a traditional stone oven for approximately 12 minutes. Due to not containing any filling, it is mostly consumed during breakfast meals.
Geographical Boundary and Place of Production
The production, processing, and baking processes of Derepazarı Pidesi must be carried out within the borders of the Derepazarı district of Rize province. Production outside the geographical boundary is not permitted.
Derepazarı Pidesi, (Derepazarı Municipality)
Inspection Process
The inspection of the product is carried out by a five-person inspection unit formed under the coordination of Derepazarı Municipality. This unit consists of representatives from the Rize Chamber of Commerce and Industry, Rize Commodity Exchange, Derepazarı District Directorate of Food, Agriculture and Livestock, Rize Union of Chambers of Tradesmen and Craftsmen, and the Bakers' Chamber. Inspections are carried out three times a year; in addition, interim inspections may be conducted due to consumer complaints or by municipal decision. Inspection reports are submitted to the Turkish Patent and Trademark Office annually.
The following aspects are examined during inspections:
- Technical specifications of the flour
- Production and preparation method of Kolot cheese
- Preparation of the minced meat filling
- Production of Rize kavurma
- Process of obtaining butter
- Whether a traditional stone oven is used
When necessary, the inspection board may obtain services from expert personnel working in the public or private sector. The board also has the authority to initiate legal proceedings when necessary.
