Van ayran aşı is a traditional hot yogurt-based dish unique to Van province, registered with a mahreç indication in 2022. The registration was conducted under Industrial Property Law No. 6769, based on the dish’s deep-rooted place in Van’s culinary culture and its strong connection to the region.

Description and Distinguishing Features

Van ayran aşı is prepared by combining wheat flour, yogurt, eggs, water, and salt as a base, with additions of crushed wheat, pumpkin, butter, and seasonal greens such as evelik (dock) or spinach. Before serving, finely chopped fresh coriander is sprinkled on top, and the dish is served hot. Evelik is available in spring and summer, while spinach is used in other seasons. The combination of these ingredients gives the dish both nutritional value and a distinctive regional character.

Production Method

The production follows traditional steps:

1. Crushed wheat and cubed pumpkin are boiled separately.
2. In a separate pot, water, flour, yogurt, salt, and eggs are mixed and boiled over medium heat while stirring continuously.
3. Once the mixture boils, it is lowered to a simmer, and the boiled wheat and pumpkin are added.
4. After 5 minutes, chopped evelik or spinach is incorporated.
5. When the vegetables soften, butter is added, and cooking continues for another 5 minutes.
6. Fresh coriander is sprinkled on top before serving.

Evelik is preferably sourced from Van province, and all production stages occur within the geographical boundaries of Van.

Geographical Indication and Use

Van ayran aşı is protected by a mahreç indication. The product or its packaging bears the “Van Ayran Aşı” label and the trademark of origin emblem. If packaging use is not possible, the label and emblem must be displayed visibly at the production site.

Inspection Process

Compliance with geographical indication criteria is monitored by a four-member inspection committee coordinated by the Van Chamber of Commerce and Industry. The committee includes experts from the Van Provincial Directorate of Agriculture and Forestry, the Eastern Anatolia Chefs and Pastry Federation, and the Van Chefs and Pastry Association. Inspections are conducted at least once a year, with additional inspections carried out as needed or upon complaints. Checks focus on ingredient suitability, adherence to the traditional production method, and correct use of the emblem. Findings are reported to the Turkish Patent and Trademark Office.