Van Keledoşu

Van keledoşu is a traditional regional dish specific to the province of Van. This dish, with a history dating back to the late 1800s, is especially prepared on special occasions and during large family gatherings in Van. Due to Van’s location along the historic Silk Road route, keledoş was also served to travelers who stayed in the region, and it is regarded by the local population as a labor-intensive and skill-demanding dish.

During preparation, legumes are boiled separately in different pots, then mixed with Van-grown keledoş herb (Alba Öaxala), and topped with heated paprika flakes.

Van Keledoşu (Turkish Patent and Trademark Office)

Geographical Indication and Registration

Van keledoşu is protected as a geographical indication under Law No. 6769 on Industrial Property. The geographical indication for the dish was applied for by the Van Chamber of Commerce and Industry on 15 August 2017 and officially registered on 8 November 2017 under number 229. Van keledoşu, whose geographical boundaries are limited to Van province, may be used in conjunction with its registered mark. The applying institution, the Van Chamber of Commerce and Industry, has its headquarters at 51 İskele Street, İpekyolu district.

Production Method and Ingredients

The main ingredients used in preparing Van keledoşu are: cubed lamb, dried onion, garlic, boiled chickpeas, boiled green lentils, boiled ashure wheat, kurut, keledoş herb, butter, paprika flakes, cinnamon, black pepper, and salt. Some of these ingredients are unique to the region:

• Cubed lamb: Obtained from young male sheep or ewes that have not given birth, raised in the high plateaus of Van.
• Chickpeas: A cream-colored variety known locally as “Koçbaşı” is used.
• Wheat: Ashure wheat provides the dish with its binding texture.
• Kurut: The regional kurut is made by rolling çökelek into balls and drying them in the sun.
• Keledoş herb: A green, aromatic plant also known as ak pancar otu, which grows at high elevations.

Preparation Steps

1. Cubed lamb is seared in a large pot and then cooked with water.
2. As the meat nears completion, dried onions are added; salt, black pepper, cinnamon, and boiled wheat are included, and the mixture is boiled for five minutes.
3. Pre-soaked chickpeas are cooked for 50–60 minutes and then drained.
4. The chickpeas and green lentils are added to the pot and gently stirred.
5. Finally, keledoş herb and kurut are added, and stirring is done slowly.
6. During serving, melted butter and optionally garlic-infused paprika flakes are drizzled on top.

Characteristics and Distinctive Qualities

Van keledoşu distinguishes itself from other regional dishes by the separate boiling of legumes and the blending of keledoş herb with çökelek. Achieving the correct flavor and consistency requires considerable skill. After preparation, the dish is traditionally distributed to at least four or five households, and competitions for “the best keledoş” are held in Van.

Monitoring and Protection

The geographical indication for Van keledoşu is monitored by a five-member oversight board composed of representatives from the Van Directorate of the Ministry of Food, Agriculture and Livestock, the Eastern Anatolia Chefs and Pastry Makers Federation, the Van Chefs and Pastry Makers Association, and the Van Restaurant and Baker Association, all coordinated by the Van Chamber of Commerce and Industry. Monitoring covers production, processing, storage, transportation, and marketing processes and is conducted at least once annually. Legal action is initiated against unauthorized use of the geographical indication.

Cultural Significance

Van keledoşu is one of the most important elements of Van’s culinary culture. Historically served to high-ranking guests at lunch or dinner, keledoş holds cultural significance both for the local population and for tourism specific to Van.