Van Erişte Aşı

Van Erişte Aşı is a traditional dish from Van Province, prepared primarily with erişte and green lentils. It was officially registered as a geographical indication on 5 March 2025 under Law No. 6769 on Industrial Property, following an application submitted by the Van Chamber of Commerce and Industry. The product category is defined as “meals and soups”.

Definition and Distinctive Characteristics

Van Erişte Aşı is prepared using erişte, green lentils, water and/or meat broth, butter, tomato paste, red pepper, dried onion, yogurt, spices and salt. Before serving, it is optionally enriched with yogurt, melted butter, crushed red pepper and dried mint, and served hot.

This dish is one of the foundational elements of Van cuisine. It is traditionally prepared on special occasions such as holidays, iftar meals, weddings and guest receptions. Today, it continues to be served not only in daily meals but also at social gatherings, festivals and celebrations.

The selection of ingredients, cooking technique and presentation method require considerable skill. In this regard, Van Erişte Aşı maintains a strong association with Van Province, where it is produced.

Production Method

A standard recipe for Van Erişte Aşı serving six people typically includes the following ingredients:

• 1.5 litres of water and/or meat broth
• 400 g erişte
• 150 g green lentils
• 150 g dried onion
• 150 g butter
• 100 g tomato paste (made from pepper and/or tomato)
• 100 g red pepper (dried and/or fresh)
• 30 g salt
• Optional: 400 g yogurt, 10 g crushed red pepper, 5 g dried mint

The preparation steps are as follows: The lentils are washed, boiled and drained. In a pot, butter, tomato paste, chopped onion, red pepper and salt are sautéed. Hot water or meat broth and the boiled lentils are then added and cooked together. Finally, the erişte is added and cooked until tender. Before serving, the dish may optionally be enriched with yogurt and spiced melted butter.

Geographical Boundary and Production Conditions

All stages of production of Van Erişte Aşı must be carried out within the boundaries of Van Province. Since the preparation, cooking and presentation of the dish require the specialized skills unique to Van cuisine, it is recognized as intrinsically linked to Van Province in geographical and cultural terms.

Monitoring Process

To ensure protection under the geographical indication system and compliance with established standards, inspections are conducted at least once a year. The inspection body consists of representatives from the Van Directorate of Agriculture and Forestry and the Van Association of Chefs and Pastry Makers, coordinated by the Van Chamber of Commerce and Industry.

The following criteria are used during inspections:

• Appropriateness of the ingredients used
• Correctness of preparation and serving procedures
• Proper use of the term “Van Erişte Aşı” and the geographical indication emblem

Inspection results are reported to the Turkish Patent and Trademark Office. Additional inspections may be carried out when necessary.