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Regional
kitchen is composed of meal kinds generally cooked from
floury (wheat and corn flour) products. Layered pastry,
pastry with marrow, bazlama, cizleme, pancake, kömeç
bread, pitta bread types, tarhana soup, ugmaç soup,
göce soup, malayi can be mentioned among regional meals.
Ereğli pitta bread and Ottoman's strawberry, Çaycuma
yogurd, Devrek bun and simit as well as Zonguldak forests
cultivated kuzu kestanesi are the meals which become
identical with the name of the region.
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