Van Erişte Aşı

Van Erişte Aşı is a traditional dish from Van province, prepared with noodles and green lentils. It was registered as a protected geographical indication on March 5, 2025, under Industrial Property Law No. 6769, with the Van Chamber of Commerce and Industry submitting the geographical indication application. The product is classified under the “foods and soups” group.

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

This dish is a longstanding element of Van cuisine and is traditionally prepared for special occasions such as holiday tables, iftar meals, weddings, and guest gatherings. Today, it continues to be served both in everyday meals and at festivals, holidays, and other special events.

The selection of ingredients, cooking technique, and presentation require expertise, establishing a strong link between Van Erişte Aşı and Van province.

For a standard six-person portion, the following ingredients are used:

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

Preparation steps:

1. Wash and boil the lentils, then drain.
2. In a pot, sauté butter, paste, chopped onion, red pepper, and salt.
3. Add hot water/meat broth and cooked lentils, and cook.
4. Add the noodles and cook until tender.
5. Optionally, enrich with yogurt and spiced melted butter before serving.

All production stages of Van Erişte Aşı must occur within the boundaries of Van province. The preparation of ingredients, cooking, and presentation require traditional Van culinary skills, linking the product strongly to the region.

To ensure compliance with geographical indication standards, inspections are conducted at least once a year. The inspection authority is coordinated by the Van Chamber of Commerce and Industry and includes representatives from the Van Provincial Directorate of Agriculture and Forestry and the Van Chefs and Pastry Association.

Inspection criteria include:

• Suitability of ingredients
• Accuracy of preparation and serving stages
• Correct use of the “Van Erişte Aşı” label and Protected Geographical Indication emblem

Inspection results are reported to the Turkish Patent and Trademark Office, with additional inspections carried out if necessary.