Bartin Egg Ispit Dish Product Description and Distinctive Features: Bartın Egg with Isput Dish; produced by boiling the isput plant, scientifically known as trachystemon orientalis, and then sautéing it with onions before cooking it with eggs. The history of Bartın Egg with Isput Dish dates back to ancient times. It holds a significant place in the culinary culture of the Bartın province and has a production method specific to its geographical region, creating a connection between its reputation and the geographical boundary. Production Method: In the production of Bartın Egg with Isput Dish, the isput plant grown in the geographical region is used. The ingredients and production method of the dish are outlined below. - 1 kg isput - 1.5 liters of water - 4-5 onions - 100 ml sunflower oil - 4-5 eggs - 5-6 g black pepper - 10-15 g salt Isputs are thoroughly washed, and after removing the outer shell parts around the root, they are sliced into 2-3 cm lengths. They are placed in a pot, water and 10 g of salt are added, and then boiled. After boiling, the isputs are drained using a strainer. Once they cool down, chopped onions are added and sautéed until they turn pink. After sprinkling black pepper and 5 g of salt, 4-5 eggs are cracked and cooked. Once the eggs are cooked, the boiled isputs are added and stirred. The Bartın Egg with Isput Dish is further sautéed over low heat for another 15 minutes. The dish is served hot by removing it from the heat.