Bartın Yumurtalı Isput Yemeği is a traditional meal unique to Bartın province in Türkiye’s Black Sea region and has been registered with a Protected Geographical Indication. Under the Industrial Property Law No. 6769, it was granted geographical indication protection on March 10, 2022. The registration was carried out by Bartın Municipality, and the dish’s reputation and production method are directly associated with the Bartın province.

Product Characteristics

This dish is prepared by boiling and sautéing the plant known locally as “ısput” (Latin name: Trachystemon orientalis) and cooking it with eggs. Isput grows naturally in the flora of Bartın and has been known and consumed by the local population for generations. The distinguishing feature of the dish is the use of isput grown exclusively in Bartın and the region-specific cooking technique. These characteristics establish the dish’s connection with its geographical origin.

Production Method

Bartın Yumurtalı Isput Yemeği is made solely with isput harvested in Bartın. The production process follows local traditional techniques. First, 1 kilogram of isput is thoroughly washed, the outer shells are removed, and it is cut into pieces a few centimeters long. It is boiled in approximately 1.5 liters of water with 10 grams of salt. After draining, the plant is left to cool. Meanwhile, 4–5 chopped onions are sautéed in 100 milliliters of sunflower oil until golden. Then, 5–6 grams of black pepper and 5 grams of salt are added. Four to five eggs are cracked into the mixture and cooked. Once the eggs are cooked, the boiled isput is added and mixed. Finally, the dish is sautéed over low heat for approximately 15 more minutes and served hot.

Geographical Boundaries and Production Conditions

The isput plant used in this dish grows exclusively in Bartın. Therefore, all stages of production (harvesting, processing, and cooking) must take place within the Bartın province. This requirement is the primary reason for the dish’s Protected Geographical Indication registration.

Inspection Mechanism

The production and compliance of the egg isput dish with registration conditions are monitored by a three-member inspection board coordinated by Bartın Municipality. The board consists of expert representatives from the Bartın Provincial Directorate of Culture and Tourism, the Bartın Provincial Directorate of Agriculture and Forestry, and Bartın Municipality. Inspections are conducted at least once a year and may also be carried out whenever necessary or in response to complaints. The inspections examine the appropriateness of ingredients, adherence to the production method, and correct use of the Protected Geographical Indication  label.