Akçakoca Mancarlı Pide

 

With the Ottoman Empire's conquest of Anatolian lands, the Turks who settled there gave the name "mancar" to the edible herbs growing in these fertile lands. Because the Düzce Plain has a climate with abundant rainfall throughout the year, these plants, which grow in wet soil, are a rich source of vitamins. The Turks who settled in the villages of Akçakoca at that time, wanting to use their limited resources in the most effective way, discovered the richness of these nutritious herbs. Therefore, Mancarlı Pide is known as a type of pastry made by the Manav Turks in the Yukarı Mahallesi (Upper Neighborhood) of Akçakoca district. Mancarlı Pide is a vegetarian product and is made using greens such as chard or spinach, referred to as "mancar".

 

What are the Ingredients for Spinach Pide?

 

1 kg wheat flour

1 kg spinach

1 kg chard

3 dried onions

1 cup vegetable oil

1 teaspoon mint

1 teaspoon red pepper flakes

1 teaspoon black pepper

1 teaspoon salt

2 cups water

How to Make the Spinach Pide Dough

 

In a deep bowl, knead the flour, salt, and lukewarm water until the dough reaches an earlobe consistency. Cover the kneaded dough with a damp cloth and let it rest for 10-15 minutes.

 

How to Make the Spinach Pide Filling

 

Finely chop the cleaned spinach, chard, and dried onions. Add mint, red pepper flakes, salt, black pepper, and vegetable oil and mix well. Divide the rested dough into tangerine-sized balls. On a floured surface, roll out each ball to a diameter of 30 cm, add the filling, and close the edges tightly in a half-moon shape. The prepared flatbreads are fried in a preheated Teflon or griddle pan until golden brown.

 

Preparation Time: 45 minutes. Serves 8-10 people.

 

Note: Akçakoca Mancarlı Pide was registered and received a Geographical Indication by the Düzce Provincial Directorate of Food, Agriculture and Livestock on December 29, 2017.