Rize Meat-Filled Collard Green Rolls is a geographically indicated dolma (stuffed dish) specific to the Rize province in Türkiye's Black Sea Region. Registered as a "mahreç işareti" (designation of origin) type, this dish is a main course prepared with a meaty filling wrapped in collard green leaves and served hot.

^{Rize Meat-Filled Collard Green Rolls, (T.C. Ministry of Culture and Tourism)}

Registration and Geographical Indication Information

Rize Meat-Filled Collard Green Rolls is a geographically indicated product registered by the Turkish Patent and Trademark Office on June 11, 2024, with registration number 1599. The application was made on April 14, 2022, with number C2022/000127. The registrant of the product, which is registered as a "mahreç işareti" (designation of origin), is the Rize Chamber of Commerce and Industry. The geographical boundary of the product is limited to the Rize province.

According to the rules regarding the use of the geographical indication, the phrase “Rize Etli Karalahana Sarması” and the designation of origin emblem must be placed on the product packaging. If not on the packaging, the said phrase and emblem must be displayed clearly visible within the establishment.

Distinguishing Features

Rize Meat-Filled Collard Green Rolls are fundamentally made by wrapping a filling in collard green leaves and then cooking them with a sauce. The filling is prepared with rice, dried onion, tomato and pepper pastes, sunflower oil, parsley, salt, black pepper, and beef or lamb meat/mince. The filling is wrapped in boiled collard green (Brassica oleracea Acephala) leaves, and then cooked by pouring a sauce made with olive oil, butter, salt, and tomato paste over them. The product is served hot, preferably with yogurt.

The distinguishing physical characteristics of the product are:

• Length: 5–9 cm
• Diameter/Thickness: 1.5–3 cm
• Weight: 10–20 g
• Shape: Cylindrical

The collard greens used in its production are exclusively those cultivated in Rize province. Rize Meat-Filled Collard Green Rolls have found their place within the local food culture and are a product whose reputation is strongly linked to its geographical boundary.

Production Method

Ingredients (For 3 Servings)

• Collard green leaves: 30 pieces
• Filling:
• 400 g beef/lamb cubed meat or mince
• 270 g rice
• 16 g tomato paste
• 16 g pepper paste
• 200 g dried onion
• 40 g parsley
• 92 ml sunflower oil
• 8 g salt
• 6 g black pepper

• Cooking ingredients:
• 1 collard green leaf
• 100 g meaty bone (optional)
• 16 g tomato paste
• 16 g salt
• 14 g butter
• 100 ml olive oil

• Serving:
• 240 ml yogurt (optional)

Preparation Stages

1. Collard Green Preparation: Collard green leaves are separated from their stems, washed, and blanched in boiling water for 4–6 minutes. Then, to prevent them from yellowing, they are passed through cold water and drained. They can be stored at room temperature for 2 days, in the refrigerator (4℃) for 10 days, and in the deep freezer for 6 months.
2. Filling Preparation: Rice is soaked and drained. Onions are finely chopped, parsley is finely minced. All filling ingredients are kneaded and mixed in a large bowl.
3. Rolling Process: The hard vein in the center of the blanched leaves is removed, and the leaves are cut in half. The filling is rolled so that the veined part is on the inside. The filling should be placed in such a way that it does not overflow from the leaf.
4. Arrangement and Cooking: Collard green stems are arranged at the bottom of the pot. Meaty bones are optionally placed on top. The rolls are tightly arranged in the pot. After adding olive oil, butter, and salt, enough water to cover them is added. The sauce, prepared by dissolving 200 ml of tomato paste and salt in water, is also poured over the rolls. One collard green leaf is placed on top, and the pot lid is closed. After boiling, it is cooked on low heat for 45–60 minutes. The cooked rolls are rested for 45 minutes.
5. Serving: Served hot, preferably with yogurt.

Storage Conditions

Cooked Rize Meat-Filled Collard Green Rolls can be stored in the refrigerator at 4 °C for three days. For longer storage, the product can be stored in the deep freezer for up to two months. However, it is not suitable to refreeze the product after it has been thawed.

Production and Geographical Boundary

All stages of the production of Rize Meat-Filled Collard Green Rolls can only take place within the borders of Rize province. This rule guarantees both the product's compliance with geographical indication requirements and its connection to local reputation. Specifically, the collard greens used must be sourced from Rize.

Inspection

The production of the product in accordance with the geographical indication requirements is ensured by the inspection authority established under the coordination of the Rize Chamber of Commerce and Industry. The authority consists of at least one expert from the Rize Chamber of Commerce and Industry, Recep Tayyip Erdoğan University Ardeşen Faculty of Tourism Gastronomy and Culinary Arts Department, and Rize Municipality. Inspections are carried out at least once a year; additional inspections may be conducted if necessary or upon complaint.

Inspection criteria are as follows:

• Sourcing of collard greens from Rize
• Suitability of components
• Compliance with the production method
• Suitability of product features
• Compliance with the use of the designation of origin and name

Inspection results are reported annually to the Turkish Patent and Trademark Office.