Bartin Egg Ispit Dish Product Description and Distinctive Features: The Bartın Egg with Isput Dish is made by boiling the isput plant, scientifically known as Trachystemon orientalis, then sautéing it with onions before combining it with eggs for cooking. The origins of the Bartın Egg with Isput Dish trace back to ancient times. It holds an important place in the culinary heritage of Bartın and is prepared using a method that is unique to the region, linking its fame to the specific geographical area it comes from. Production Method: The Bartın Egg with Isput Dish is made using the isput plant, which is grown in the local region. Below are the ingredients and preparation method for the dish: - 1 kg of 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 The isputs are thoroughly cleaned, and the outer shell around the root is removed. They are then sliced into pieces of 2-3 cm in length. These slices are placed into a pot with water and 10 g of salt, then boiled. Once boiled, the isputs are drained using a strainer. After they cool, chopped onions are added and sautéed until they become pink. Then, black pepper and 5 g of salt are sprinkled on top, followed by cracking 4-5 eggs into the mixture, which are cooked until set. Once the eggs are cooked, the boiled isputs are added to the mixture and stirred. The Bartın Egg with Isput Dish is then sautéed over low heat for an additional 15 minutes. Finally, the dish is served hot after being removed from the heat.