Pita comes first among the flavors that come to mind when it is called the Black Sea. Ereğli Pide is also one of the rich and diverse pide varieties of the Black Sea, but when it comes to Zonguldak, it is definitely one of the tastes that should be tasted. The secret of the famous Ereğli Pide, which has been made uninterruptedly since 1936, is hidden in a well-adjusted oven with the abundance of ingredients. Pita dough has a unique feature and it provides an unforgettable taste to those who try it.

The taste of the minced meat used in the closed pita is good enough to please everyone. For those who prefer the closed egg pita option, the combination of butter and egg with the taste and aroma of the pita is indescribable. When you come to Zonguldak, do not forget to stop by Ereğli and experience this taste. I

ngredients: 500 gr. Ground beef or (cubed meat), 100 gr. Tomato, 50 gr onion, 50 gr long pepper, 15 gr salt, 5 gr black pepper, 50 gr water, 500 gr whole wheat flour for dough, 10 gr dry yeast, 20 gr sugar, 20 gr salt, 300 gr warm water, Top Preparation: Put flour, yeast, salt and sugar in a large bowl and prepare a soft dough with lukewarm water. Covering it for 30-40 minutes. until you leave to ferment. Put the minced meat in a bowl, grate the onion and tomatoes, finely chop the green peppers and add. After adding salt and pepper, mix by diluting with water. Put the fermented dough on the floured ground and divide it into tangerine-sized peas.

Open the meringue in an oval shape with a rolling pin. Spread from the inner material, leaving 2 cm free from the edges. Shape the ends by folding the edges inside. Take it to the baking tray on which we spread greaseproof paper. Bake in the preheated oven at 180 ° C for 20-25 minutes until the sides of the pita are lightly browned. Take the tray from the oven, apply butter to the sides of the pita and leave it in the oven for 5 minutes. Serve the pitas taken from the oven by slicing.