Van Keledoshu Description and Distinctive Features of the Product: Van Keledoş is a traditional and labor-intensive specialty unique to Van, a city that has welcomed travelers throughout history thanks to its position on the Silk Road. This dish is customarily prepared in a tandoor by women during special gatherings when large families come together. What sets Van Keledoş apart is the separate boiling of various legumes in different pots, which are then combined with “keledoş herb” (shown in Figure-1), also known by its Latin name Alba Öaxala, and “çökelek” (a local dairy product). It is served with red pepper infused in heated oil. To celebrate this dish’s cultural importance, a “Best Keledoş” competition is held during certain times of the year. Historical records suggest that the earliest known version of Keledoş dates back to the late 19th century in Van. Keledoş, a key element of Van’s culinary heritage where agriculture and animal husbandry play essential roles, is renowned as one of the most labor-intensive dishes in the region. When prepared in a household, Keledoş is typically shared with at least 4-5 neighboring families. Historically, this dish made by local women was served to prominent visitors during lunch or dinner in Van. Crafting Keledoş with its distinctive flavor and texture demands considerable skill and experience. Production Method: In the preparation of Van Keledoş, ingredients such as diced meat, onions, garlic, boiled chickpeas, green lentils, wheat, dried yogurt, keledoş herb, butter, red pepper, allspice, black pepper, and salt are utilized. Below are some details about key components: Diced Meat: The diced meat is sourced from either a young male sheep or a female sheep that has not given birth, raised in the region’s highland plains and meadows. Chickpeas: Cream-colored chickpeas known locally as "koçbaşı" are preferred. Wheat: A specific wheat variety suitable for making ashura is chosen due to its binding qualities. Dried Yogurt: Locally made dried yogurt from Van is used. This dried yogurt, traditionally prepared as winter food, is formed by shaping curd in the palm of the hand and sun-drying it. During winter, it becomes soft again when rubbed in a clay pot with warm water. Keledoş Herb: Known as ak pancar otu, this herb grows on the highest mountain peaks around Van. It is a greenish, aromatic plant. After being harvested and braided at home, it is dried by hanging on rooftops. Once boiled and chopped, it is added to the Van Keledoş. Ingredient Quantities: 100 grams diced meat, 2 small onions, 1 clove garlic, 30 grams boiled chickpeas, 30 grams boiled green lentils, 50 grams boiled ashura wheat, 10 grams keledoş herb, 1 dried yogurt, 50 grams butter, 1-3 grams red pepper, 1-3 grams allspice, 1-3 grams black pepper, 5 grams salt. The diced meat is sealed in a large pot and cooked with added water. When nearly tender, chopped onions are added, followed by salt, black pepper, allspice, and the boiled ashura wheat along with its cooking water. These are simmered together for 5 minutes. Chickpeas, soaked for 12 hours beforehand and cooked for 50-60 minutes, are drained and added along with green lentils, stirring gently. Finally, keledoş herb and dried yogurt are incorporated with careful mixing to avoid spoiling the yogurt. After boiling for another 5 minutes, garlic can be added if desired during serving. The dish is served with butter in the center of the plate, topped with red pepper fried in butter.