Van Sengeseri Product Description and Distinctive Features: Van Sengeseri is a traditional dish prepared using diced lamb meat, boiled green lentils, and dried cheese derived from sheep's milk. Commonly made during the winter season, it is served hot and appreciated for its hearty flavor. With deep historical roots, Van Sengeseri is considered one of the cornerstones of Van cuisine. Its regional uniqueness stems primarily from the use of locally produced dried sheep cheese, which is a key component requiring culinary skill and traditional knowledge. This deep-rooted connection with local ingredients and preparation methods ties Van Sengeseri directly to the geographical identity of the Van region. Production Method: Ingredients: 1 kg diced lamb meat 500 g green lentils 3 medium-sized onions 300 g dried cheese (made from sheep’s milk) 100 g butter 4 cloves of garlic 2 tablespoons tomato paste 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon crushed red pepper flakes Preparation: First, green lentils are boiled for around 30 minutes and drained. In a large pot, butter is melted, and then finely chopped garlic and thinly sliced onions are added and sautéed. Tomato paste and lamb cubes are stirred in and cooked over high heat for approximately 10 minutes. After that, the boiled lentils, 1 cup of water, and spices such as salt, black pepper, and red pepper flakes are added. The mixture is simmered on low heat for about 30 minutes. Separately, the dried cheese is blended with 2 cups of warm water until it forms a thick, smooth mixture. This cheese mixture is then strained and added to the pot. The dish is brought to a gentle boil over medium heat and stirred until well combined. Van Sengeseri is best enjoyed when served hot.