Bartın Yumurtalı Isput Dish

Bartın egg isput dish is a traditional dish unique to the province of Bartın in Türkiye’s Black Sea region, officially registered with a geographical indication. It was granted protected status on 10 March 2022 under Law No. 6769 on Industrial Property. The registration process was carried out by the Bartın Municipality, and the product’s reputation and production method are directly linked to the Bartın province.

Product Characteristics

This dish is prepared by boiling and sautéing the plant known locally as “isput,” whose Latin name is Trachystemon orientalis, and then cooking it with eggs. The isput plant is a species native to Bartın’s natural flora, long known and consumed by the local population. The dish’s defining characteristic is the exclusive use of isput grown only in Bartın province and its preparation using a region-specific cooking technique. These features have established a direct link between the product and its geographical origin.

Production Method

The Bartın egg isput dish is prepared exclusively using the isput plant that grows only in Bartın province. The production process follows region-specific techniques. First, one kilogram of isput plant is thoroughly washed, its outer husks are removed, and it is cut into pieces approximately five centimeters long. It is then boiled in approximately 1.5 liters of water with 10 grams of salt. After boiling, the plant is drained and left to cool. Next, four to five chopped dried onions are sautéed in 100 milliliters of sunflower oil until they turn pink. Five to six grams of black pepper and five grams of salt are sprinkled over the mixture. Four to five eggs are cracked into the mixture and cooked. Once the eggs are set, the boiled isput is added and stirred. In the final stage, the dish is sautéed over low heat for approximately 15 minutes and served hot.

Geographical Boundary and Production Conditions

The isput plant used in the preparation of this dish grows only in Bartın province. Therefore, all stages of production—including harvesting, processing, and cooking—must be carried out within the boundaries of Bartın province. This condition forms the fundamental basis for the product’s registration with a geographical indication.

Monitoring Mechanism

The production of the Bartın egg isput dish and its compliance with registration conditions are monitored by a three-member oversight body established under the coordination of the Bartın Municipality. This body consists of expert representatives from the Bartın Provincial Directorate of Culture and Tourism, the Bartın Provincial Directorate of Agriculture and Forestry, and the Bartın Municipality. Inspections are conducted at least once annually, and may also be carried out at any time in response to complaints or when deemed necessary. During inspections, the suitability of ingredients, adherence to the production method, and correct use of the geographical indication label are examined.