Zonguldak Malay Food Description and Distinguishing Features of the Product: The Zonguldak Malay Dish is a traditional meal from the Zonguldak province, made by forming a dough from a mixture of corn flour, all-purpose wheat flour, or whole wheat flour, combined with salt and water using a spoon. The dough is shaped with the help of two spoons, and three distinct ingredients are carefully arranged on top in a particular manner. The toppings used in the Zonguldak Malay Dish include the following: Kakırdak, which is clotted cream fried in its own fat, a specialty known throughout the region. Kes, fried in a blend of sunflower oil and butter. Large walnut kernels roasted in butter, adding a rich flavor. The Zonguldak Malay Dish has a long-standing history and holds a special place in the culinary heritage and traditions of the Zonguldak province. It is especially popular among miners and is closely tied to the region’s geographical identity. Production Method: To begin, water is brought to a boil in a pot, and salt is added. Then, corn flour, bread flour, or whole wheat flour is slowly added while stirring continuously until a smooth and thick dough forms. The mixture is cooked for approximately 5–6 minutes until the dough reaches the desired consistency. Once ready, a spoonful of dough is taken and transferred between two spoons to give it a rounded spoon shape, then carefully placed on a serving plate. To prevent sticking and ensure smooth shaping, the spoons are dipped in water before each use. For the topping of the Zonguldak Malay Dish, one of the following elements is prepared, and three alternative presentation options may be chosen: Option 1: Clotted cream is melted in a pan and fried in its own fat for 5–6 minutes. This golden-brown cream, known locally as "kakırdak", is poured over the shaped dough. Option 2: A mixture of sunflower oil and butter is heated in a pan. Grated kes is added and fried for 5–6 minutes, then placed on top of the dough portions. Option 3: Chopped walnut kernels are added to melted butter and roasted for 2–3 minutes. Once toasted, they are spread over the shaped dough, offering a rich and nutty finish.