There
are different opinions as to the origin of the accounts above, except
the name of Zonguldak. The city's name, the result of taking Göldağı'nın
landmark, which means GOLDAGI segment or region "Zone Ghvel Dagh" In
reading was in the Turkish. However, Necdet Sakaoğlu "Amasra, 3000" The
Year book, writes as follows about the origin of the name of Zonguldak;
"More
current Zonguldak 's where the stoves that French entrepreneurs
Bitterness, Agger, Çaydamar regions due to very rough and the fact that
frequent the forest here, Jungîe (Jungle) gave step, they use it in
terms of indigenous people, forest mountain Dav-word format will be
added to the time of Zonguldak Sungle-born with the name Mountain. "
Estimated
to date to the 1830s in the French traveler Ojeni'nin on a map,
Zenkilmendaik (Zönküşmöndek), Eregli on accident is seen as a
residential unit.
Geography
Zonguldak,
Bartin and the Black Sea Region, a province bordering the Black Sea,
west and north. Turkey's land surface area of 3.481 square kilometers,
covers six per thousand. Lands from the shores of the Black Sea
province, northeast Barton, doüudan Karachi, Batodan Düzce and Bolu
provinces of the south is surrounded by
Where to Eat
The
local cuisine weight flour (wheat and corn flour) in the dining
türlerindedir on formulations. Zonguldak forests, perhaps the world's
most delicious chestnut "lamb urchin" is grown, collected during boiling
in water chestnut "salting" as a whole in the oven roasting the
"intersection", "drawing fire for cooking the kebab (Kömme), as assessed
in the form of dried or stored. In our country, not only in Eregli
Ottoman Strawberry growing in the forest vegetation in six of the
mountain flower, dogwood (Kiren), rose hips, blackberries, basil, mint,
laurel, cherry laurel, wild pear to use different forms of the local
cuisine is considered
Do not Leave Without
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