This savory pastry belongs to Akçakoca in Düzce Province. In the region, mancar is a name used for edible leafy greens such as chard and spinach. Official cultural sources connect the pide with the Manav communities of Akçakoca and record its geographical-indication registration on 29 December 2017. Traditional examples are cooked on a sac over a wood fire or in a stone oven and may be brushed with butter after cooking. This home version keeps the registered dish's spinach-and-chard filling and half-moon form, uses a heavy skillet in place of a sac, and finishes with olive oil so the base recipe remains vegan.
Akçakoca Mancarlı Pide — Recipe Card
Düzce-style half-moon flatbreads with spinach and chard
Makes 6 servings · Makes 6 large half-moon pides; 1 per serving.US cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Akçakoca Mancarlı Pide
Prepare the greens
Rinse the spinach and chard under running water, then spin or pat them completely dry. Remove the thick chard ribs and chop the leaves into roughly 5 mm (1/4-inch) ribbons. Finely chop the onions. Keep the greens and onions separate from the salt until the dough is ready.
Mix and rest the dough
Combine the flour with 6 g (1 tsp) of the salt. Add 240 ml (1 cup) of the lukewarm water and mix into a shaggy dough. Knead for 8–10 minutes, adding the remaining water 5 ml (1 tsp) at a time only as needed, until smooth, soft and barely tacky. Cover with a damp cloth and rest for 15 minutes.
Season the filling
When you are ready to roll, combine the spinach, chard and onions with 60 ml (4 tbsp) of the olive oil, the remaining 4 g (3/4 tsp) salt, dried mint, pul biber and black pepper. Toss and lightly squeeze for about 1 minute, just until the greens begin to relax. Divide into 6 portions and leave any released liquid in the bowl.
Roll and fill
Divide the dough into 6 equal balls and keep them covered. On a lightly floured surface, roll one ball into a thin 28–30 cm (11–12 inch) round. Spread one portion of filling over one half, leaving a 2 cm (3/4-inch) border. Fold the empty half over the filling, press out excess air and seal the curved edge firmly. Repeat, keeping the shaped pides covered.
Cook on the griddle
Heat a large heavy skillet or griddle over medium-high heat for 5 minutes, then reduce to medium. Cook each pide without added oil for 3–4 minutes per side, turning once, until both sides have deep toasted spots, the dough is cooked through and the greens are steaming and tender. Adjust the heat so the surface browns without scorching.
Finish and serve
Brush each hot pide lightly with the remaining 30 ml (2 tbsp) olive oil and stack under a clean kitchen towel for 5 minutes to soften slightly. Serve warm, whole or cut into wedges, with ayran if desired.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-greens-flatbread-akcakoca-mancarli-pide. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
Make it work in your kitchen
Ingredient Substitutions
These swaps change flavor or texture as described. Keep the original ingredients for the closest version of the dish.
Pul biber
Use the same amount of mild paprika for color and a gentler flavor. For heat, add a small pinch of chili flakes, then taste; chili flakes can be much hotter.
A few helpful kitchen notes
Regional method
Akçakoca versions are traditionally cooked on a sac over wood fire or in a stone oven. A thoroughly preheated cast-iron skillet or griddle gives a practical home approximation. Butter may be brushed on after cooking in the region; olive oil keeps this version vegan.
Dietary notes
The base recipe is vegan and vegetarian. It contains wheat and is not gluten-free. Check packaged pul biber for ingredient and cross-contact information when relevant; no certification or absence of cross-contact is implied.
Heat level
Medium with a moderately hot pul biber. For a mild version, use 1 tsp mild pul biber; for a spicy version, use 1 tbsp hot pul biber. Pepper-flake heat varies, so check the label before adding it.
Greens substitution
The equal mixture of spinach and chard reflects the official published formula. If only one is available, replace the other by the same weight; all spinach will be softer, while all chard will have a firmer, earthier bite.
How to store and reheat Akçakoca Mancarlı Pide
Cool leftovers promptly and refrigerate within 2 hours (within 1 hour when the surrounding temperature is above 32°C/90°F) in a shallow covered container at 4°C/40°F or colder. Eat within 4 days. Reheat on a dry skillet or in a 190°C/375°F oven until the center reaches 74°C/165°F; the microwave softens the crust.
Akçakoca Mancarlı Pide: questions and answers
What does mancar mean?
In Düzce culinary usage, mancar refers to edible leafy greens, especially chard or spinach. This recipe uses both, following the published regional ingredient list.
Is Akçakoca Mancarlı Pide the same as gözleme?
Both are thin filled doughs cooked on a hot surface, but Akçakoca Mancarlı Pide is a named regional specialty with a documented greens filling, half-moon shape and geographical indication. It is best presented under its own name.
Can I make the dough ahead?
Yes. After kneading, coat the dough very lightly with oil, cover and refrigerate for up to 24 hours. Bring it to room temperature for 30 minutes before dividing and rolling. Mix the filling only when shaping begins.
