Akcakoca Mancarla Pita Product Description and Distinctive Features: With the conquest of Anatolian territories by the Ottoman Empire and the transition to settled life, the Turks named edible herbs grown in these fertile lands as "mancar." These plants, which thrive in the wet soils of the Düzce Plain due to its abundant rainfall throughout the seasons, serve as a rich source of vitamins. The Turks who settled in the villages of Akçakoca during those times, aiming to make the most effective use of their limited resources, discovered the richness of these food depot herbs. Therefore, Mancarlı Pide is known as a type of pastry made by the Manav Turks in the Upper Quarter of Akçakoca district. The Mancarlı Pide, dating back to the Ottoman period, is still being made in the villages of Akçakoca. It is a vegetarian product, made using greens such as Swiss chard or spinach, referred to as "mancar" in Turkish. The baked mancarlı pide is 35-40 cm in length, 15 cm in width, and 0.5 cm in thickness, shaped like a crescent, and is cooked in a stone oven or on a griddle over an open flame. After being taken out of the oven, it is topped with butter and served with ayran (a yogurt-based drink). Production Method: The primary ingredients used in the production of Akçakoca Mancarlı Pide are wheat flour and greens referred to as "mancar," which can include Swiss chard (Atriplex), spinach (Spinacia oleracea), or black cabbage (Brassica oleracea Acephala). The dough and the filling of the pide are prepared separately.