Van Helise Dish

Van Helise Yemeği is a traditional dish from Van Province, prepared with red meat or chicken meat, aşurelik wheat, butter, water, meat broth, and salt.

Product Profile and Geographical Indication Type

Van Helise Yemeği belongs to the category of dishes and soups. It has been officially registered by the Turkish Patent and Trademark Office as "sign of mahreç^【1】". The registration of Van Helise Yemeği documents its significant place in Van’s culinary culture, particularly the tradition of cooking it in large cauldrons over wood fires during special occasions such as holidays and weddings, as well as the selection of ingredients and the production method requiring constant stirring, both of which are characteristic of this region.

Van Helise Yemeği (Turkish Patent and Trademark Office)

Product Definition and Distinctive Characteristics

Van Helise Yemeği is a thick dish in which the meat is slowly cooked until its fibers separate completely and merge entirely with the aşurelik wheat. It is recommended to serve and consume it hot, with melted butter drizzled on top. Historically, it was prepared in large cauldrons over wood fires for hundreds of people during holidays and weddings. Today, it is consumed as part of daily meals and is also prepared and served on special occasions such as weddings, banquets, holidays, and festivals. The selection of ingredients and the production method, which requires constant stirring, demand a high level of skill.

Production Method

All stages of the production of Van Helise Yemeği are carried out within the geographical boundaries of Van Province.

Ingredients (Serves 8)

• 2 kg lamb meat or chicken meat (optional)
• 1 kg aşurelik wheat
• 1 litre water (for cooking the wheat)
• 1 litre meat broth
• 250 g butter
• 30 g salt
• 30 g crushed red pepper (optional, for sprinkling on top)
• 10 g black pepper (optional)

Preparation

1. Preparation: The aşurelik wheat is soaked in water overnight to soften, then drained.
2. Cooking the Wheat: The drained wheat is placed in a pot, covered with approximately 1 litre of water, and cooked until it reaches a mashed consistency.
3. Cooking the Meat: Lamb meat (preferably with bones) is boiled separately in another pot. The boiling liquid is strained to obtain meat broth. The cooked meat is separated from the bones and finely shredded.
4. Making the Helise: The cooked wheat and shredded meat are mixed together and salt is added. The mixture is continuously stirred with a wooden spoon during cooking. Meat broth is gradually added to maintain the desired consistency. Spices such as black pepper may be added optionally. Stirring continues until the meat fibers are fully separated and the wheat is completely mashed.
5. Alternative (Chicken Version): Van Helise Yemeği can also be prepared using chicken meat instead of lamb.
6. Serving: The cooked dish is transferred to serving plates. Melted butter is drizzled on top. It is recommended to serve and consume it hot, optionally sprinkled with crushed red pepper fried in hot butter and/or plain crushed red pepper.

Registration Process and Details

An application for the geographical indication registration of Van Helise Yemeği was submitted by the Van Chamber of Commerce and Industry. The application, numbered C2024/000218, was filed on 12 August 2024. Following the evaluation process, the product was officially registered on 5 March 2025 under registration number 1713 as a "geographical indication". The registrant’s address is recorded as Iskele Cadde No:51, İpekyolu, Van.