Van Acem Köftesi

Van Acem Köftesi; a traditional dish from the Van region, prepared using minced meat, boiled eggs, water, chickpeas, rice, bulgur, tomato paste, sunflower oil, spices, potatoes, dried onion, and salt. The dish is made by covering a whole boiled egg with a mixture of minced meat and other ingredients, then cooking it in a liquid medium.

Product Profile and Geographical Indication Type

Van Acem Köftesi belongs to the category of dishes and soups. It has been officially registered by the Turkish Patent and Trademark Office as "mahreç sign^【1】".

Van Acem Köftesi (Turkish Patent and Trademark Office)

Product Definition and Distinctive Characteristics

Van Acem Köftesi is one of the important dishes of Van cuisine. Historically, it was prepared and consumed on special occasions such as iftar meals during Ramadan, hosting guests, weddings, and other invitations. Today, it is also commonly served as part of daily meals. It is listed among the characteristic dishes of Van Province on the Turkey Culture Portal.

Its distinctive feature lies in the process of encasing a whole boiled egg with a mixture of minced meat, bulgur, rice, chickpeas, and spices, shaping it into a meatball, and then cooking it as a stew. This production method requires a high level of craftsmanship.

Production Method

All stages of Van Acem Köftesi production are carried out within the geographical boundaries of Van Province.

List of Ingredients and Average Quantities (Serves 6)

• 1.5 liters of water
• 12 boiled eggs
• 1 kg potatoes (chopped)
• 0.6 kg minced meat
• 100 ml sunflower oil
• 100 g boiled chickpeas (preferably broken)
• 100 g rice
• 100 g dried onion (grated)
• 100 g tomato paste
• 50 g fine bulgur for meatballs
• 25 g salt
• 15 g tarragon leaves
• 10 g black pepper
• 10 g cumin (optional)
• 10 g red pepper flakes (optional)
• 10 g basil (optional)

Preparation

1. Preparation of the Meat Mixture: In a sufficiently large pot, combine the minced meat, bulgur, rice, boiled chickpeas (preferably broken), grated dried onion, spices (tarragon leaves, black pepper, and optionally cumin, red pepper flakes, and basil), and salt. Knead thoroughly until a homogeneous mixture is achieved. Proper kneading ensures the meatballs do not fall apart during cooking.
2. Shaping the Meatballs: Peel the boiled eggs. Take a handful of the meat mixture and roll it into a ball. Open the center of the ball and insert a whole boiled egg. Carefully seal the egg completely with the meat mixture. Repeat this process until all the meat mixture is used. This step requires considerable skill.
3. Cooking: In a separate pot, sauté the sunflower oil and tomato paste. Add water and bring the mixture to heat. Then add the prepared meatballs and chopped potatoes. Cook for approximately 40 minutes.
4. Serving: Once fully cooked, Van Acem Köftesi is served on a serving dish together with its cooking liquid. It is recommended to serve and consume it hot.

Registration Process and Details

An application for the geographical indication registration of Van Acem Köftesi was submitted by the Van Chamber of Commerce and Industry. The application, numbered C2024/000215, was filed on 12 August 2024. Following the evaluation process, the product was officially registered on 5 March 2025 under registration number 1710 as a "geographical indication". The registrant’s address is recorded as 51 İskele Caddesi, İpekyolu, Van.