Akcakoca Mancarla Pita Product Description and Distinctive Features: After the Ottoman Empire conquered the Anatolian territories and settled life began, the Turks referred to edible herbs found in these fertile lands as "mancar." These plants, which flourish in the wet soils of the Düzce Plain thanks to the region's abundant rainfall throughout the year, are an excellent source of vitamins. The Turks who settled in the villages of Akçakoca during that time, seeking to maximize the use of their limited resources, discovered the abundance of these nutritious herbs. As a result, Mancarlı Pide is recognized as a type of pastry made by the Manav Turks in the Upper Quarter of the Akçakoca district. The Mancarlı Pide, which has its origins in the Ottoman period, continues to be prepared in the villages of Akçakoca today. This vegetarian dish is made with greens such as Swiss chard or spinach, known as "mancar" in Turkish. The baked mancarlı pide measures 35-40 cm in length, 15 cm in width, and 0.5 cm in thickness, taking on a crescent shape. It is cooked either in a stone oven or on a griddle over an open flame. Once removed from the oven, it is topped with butter and traditionally served with ayran, a yogurt-based drink. Production Method: The main ingredients for making Akçakoca Mancarlı Pide are wheat flour and a variety of greens known as "mancar," which may include Swiss chard (Atriplex), spinach (Spinacia oleracea), or black cabbage (Brassica oleracea Acephala). The dough and the filling for the pide are prepared separately.