Van Sengeseri Product Description and Distinctive Features: Van Sengeseri is a dish made using diced lamb, boiled green lentils, and dried cheese obtained from sheep's milk. It is typically produced during the winter months and consumed hot. Van Sengeseri has a long history and holds a significant place among the dishes of Van cuisine. Its production is specific to a geographical region, particularly due to the use of dried cheese made from sheep's milk, requiring culinary expertise. Therefore, it is closely associated with a geographical boundary. Production Method: Ingredients: 1 kg diced lamb 500 g green lentils 3 mediumsized onions 300 g dried cheese (obtained from sheep's milk) 100 g butter 4 cloves of garlic 2 tablespoons tomato paste 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon red pepper flakes Instructions: Green lentils are boiled for 30 minutes and rinsed. After melting butter in a pot, minced garlic and thinly sliced onions are added. Tomato paste and diced lamb are then added, and the mixture is sautéed over high heat for 10 minutes. Boiled green lentils, 1 cup of water, salt, black pepper, and red pepper flakes are added, and the mixture is simmered over low heat for 30 minutes. The dried cheese is mixed in a bowl with 2 cups of warm water to obtain a thick homogeneous mixture. This cheese mixture is added to the pot after being strained and is brought to a boil over medium heat. Van Sengeseri is served hot.