Van Sengeseri

Van sengeseri is a traditional dish unique to Van cuisine. Its main ingredients are cubed lamb meat, boiled green lentils, and kurut, a dried dairy product made from sheep’s milk. The dish is especially prepared during the winter months and served hot. Van sengeseri possesses geographical characteristics due to its ingredients and cooking method; particularly, the kurut made from sheep’s milk imparts a distinctive flavor to the dish. This feature and the craftsmanship involved in its production have made Van sengeseri synonymous with Van.

Registration Details

• Geographical Indication Mark: 958
• Registration Date: 26 November 2021
• Application Date: 26 February 2021
• Application Number: C2021/000082
• Registered By: Van Chamber of Commerce and Industry, Iskele Cad. Vatso Service Complex No:83, Van
• Geographical Boundary: Van Province
• Product / Product Group: Dish / Dishes and Soups
• Usage Format: The term “Van Sengeseri” and the geographical indication emblem appear on the product itself or its packaging. In cases where they are not displayed on the product, they must be kept visibly accessible within the production facility.

Production Method

The following ingredients are used in the preparation of Van sengeseri:

• 1 kg cubed lamb meat
• 500 g green lentils
• 3 medium-sized onions
• 300 g kurut
• 100 g butter
• 4 cloves garlic
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes

Preparation

Green lentils are boiled for 30 minutes and drained. Butter is melted in a pot, and crushed garlic and sliced onions are added. Tomato paste and cubed lamb meat are added and sautéed over high heat for 10 minutes. The boiled lentils, one glass of water, salt, black pepper, and red pepper flakes are added and simmered over low heat for 30 minutes. Kurut is mixed with two glasses of warm water, strained through a sieve, added to the pot, and brought to a gentle boil over medium heat. The dish is served hot.

Geographical Boundary and Production

All stages of Van sengeseri production take place within the boundaries of Van Province. The use of kurut and the cooking method are distinctive features tied to this geographical area, and the dish’s association with Van is rooted in these boundaries.

Monitoring and Protection

The production of Van sengeseri is monitored by a four-member oversight body composed of representatives from the Van Provincial Directorate of Agriculture and Forestry, the Eastern Anatolia Chefs and Pastry Makers Federation, and the Van Chefs and Pastry Makers Association, under the coordination of the Van Chamber of Commerce and Industry. Inspections are conducted annually, and additionally whenever deemed necessary or in response to complaints. The criteria for monitoring include the suitability of ingredients, compliance with the production method, and the correct use of the geographical indication mark and the term “Van Sengeseri”.