Rize Muhlaması

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

_{Rize Muhlaması (Yapay Zeka ile Oluşturulmuştur)}

The production of Rize Muhlaması uses kolot cheese, also known locally as "koleti peyniri", along with butter, cornmeal, 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 for many years in Rize and is traditionally served at local wedding feasts. Its reputation is intrinsically linked to its geographical origin, and its preparation requires specialized skill.

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

• 200 g butter.

• 150 g cornmeal.

• 200 g low-fat kolot cheese.

• 5 g salt (1 teaspoon).

• 240 ml water (1 glass).

Butter, cornmeal, and salt are stirred together on a copper surface using a wooden spoon over heat. Once the desired brown color is achieved, boiling water is gradually added from the edges toward the center while stirring continuously until a homogeneous mixture forms, after which the heat is reduced. When the mixture reaches a custard-like consistency, the pre-prepared kolot cheese, finely shredded into strands, 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 of Rize Muhlaması is carried out by a control authority established under the coordination of the Rize Chamber of Commerce and Industry. This authority 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 its certification mark emblem.

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