Rize Muhlaması

Rize Muhlaması is a regional dish specific to Rize province, registered with a geographical indication. The type of geographical indication is a Certification Mark. It falls under the product category of dishes and soups.

Rize Muhlaması (Generated by Artificial Intelligence)

Product Definition and Distinctive Characteristics

The production of Rize Muhlaması uses kolot cheese, also known locally as "koleti peyniri", along with butter, corn flour, salt, and water. The kolot cheese used must be low in fat. Rize Muhlaması is a regional dish prepared on a copper surface suitable for food contact using a wooden spoon and served hot. It has been produced in Rize for many years and is traditionally served at local wedding feasts. Its reputation is directly tied to its geographical origin, and its preparation requires specialized skill.

Production Method

The production of Rize Muhlaması must occur within the defined geographical boundary. The ingredients required for one serving (serving two people) are as follows:

• 200 g butter.

• 150 g corn flour.

• 200 g low-fat kolot cheese.

• 5 g salt (1 teaspoon).

• 240 ml water (1 glass).

Production Steps

Butter, corn flour, and salt are stirred together on a copper surface over heat using a wooden spoon until the desired brown color is achieved. Boiling water is then gradually added from the edges toward the center, and the mixture is continuously stirred until a homogeneous consistency is obtained, after which the heat is reduced. Once the mixture reaches a custard-like texture, the pre-prepared kolot cheese, finely shredded, is arranged on top of the mixture. The cheese is gently pressed inward with a spoon but not stirred. The heat is then fully increased and the dish is left to cook for 10 to 15 seconds before being removed from the stove. Rize Muhlaması is served hot and is not packaged.

Monitoring

Monitoring of Rize Muhlaması is carried out by a control body established under the coordination of the Rize Chamber of Commerce and Industry. This body consists of at least one expert representative each from the Rize Chamber of Commerce and Industry, Recep Tayyip Erdoğan University, and the Rize Municipality, all with expertise in the subject.

Monitoring is conducted annually on a regular basis and may also be carried out at any time upon request or complaint. The criteria used in monitoring are as follows:

• Use of kolot cheese in production,
• Compliance with traditional production methods,
• Production using a copper surface and wooden spoon,
• Correct use of the Rize Muhlaması geographical indication and certification mark emblem.

The monitoring body may obtain support or purchase services from experts in the public or private sector as needed. The Rize Chamber of Commerce and Industry, as the registered holder of the geographical indication, has the authority to initiate legal proceedings to protect the rights associated with the geographical indication.