Van Keledoshu Description and Distinctive Features of the Product: Van Keledoş is a traditional and labor-intensive dish specific to Van, where travelers have been hosted throughout history due to its location on the Silk Road. It is traditionally prepared in a tandoor by women during special occasions when large families come together. The distinctive feature of Van Keledoş is the separate boiling of legumes in different pots, mixing the boiled legumes with "keledoş herb" (Figure-1), also known as "Alba Öaxala" in Latin, and "çökelek" (a dairy product), and serving it with red pepper added to heated oil. A "Best Keledoş" competition is held for this dish during specific periods, emphasizing its significance as one of Van's most important regional dishes. According to sources, the earliest known version of Keledoş dates back to the late 1800s in Van. Keledoş, which is one of the most important values shaping the culinary culture of Van, where agriculture and animal husbandry are vital livelihoods, is also known for being the most labor-intensive dish in the region. If Keledoş is made in a house, it is distributed to at least 4-5 other households. In past years, Keledoş made by housewives was served to high-ranking individuals visiting Van during lunch or dinner. The preparation of Keledoş, achieving its taste and consistency, requires expertise. Production Method: In the production of Van Keledoş, diced meat, onions, garlic, boiled chickpeas, green lentils, wheat, dried yogurt, keledoş herb, butter, red pepper, allspice, black pepper, and salt are used. The characteristics of some of the ingredients are given below: Diced Meat: The diced meat comes from a young, male sheep or a female sheep that has not given birth, raised in the high plains and meadows of the region.Chickpeas: Cream-colored chickpeas called "koçbaşı" are used.Wheat: A type of wheat suitable for making ashura is used because of its binding properties. Dried Yogurt: Locally produced dried yogurt from Van is used. Dried yogurt, prepared as winter food in the region, is obtained by rolling and shaping curd in the palm, then drying it in the sun. In winter, it becomes pliable by rubbing it again in a clay pot with warm water in the palm. Keledoş Herb: Ak pancar otu, known as keledoş herb, is used. It grows on the highest peaks in the mountains of the Van region. Ak pancar otu (keledoş herb) is a greenish aromatic plant. After being collected and braided into braids in homes, it is dried by hanging on roofs. After boiling and chopping, it is used in Van Keledoş. Quantities of Ingredients: 100 grams diced meat, 2 small onions, 1 clove of 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, sealed in a large pot, is cooked by adding water. When the meat is almost cooked, chopped onions are added, then salt, black pepper, allspice, and the boiled ashura wheat with its water are added to the pot. They are boiled together for 5 minutes. Soaked 12 hours in advance, the chickpeas are cooked for 50-60 minutes and then drained. Chickpeas and green lentils are added and gently stirred. Finally, keledoş herb and dried yogurt are added and gently mixed. If the mixing process is done too quickly, the dried yogurt may spoil. After boiling for 5 minutes, garlic can be added according to preference when serving in butter in the middle of the serving plates, and red pepper fried in butter is drizzled over the top.