Salted fish from the lake
Pearl mullet are known for more than their spring migration. Preserved with salt, they become tuzlu balık. The regional cultural inventory pairs the fish with ayran aşı or bulgur pilaf: accompaniments that turn it into a meal.
The fish seen at Balık Bendi and the fish on the table are the same species: a direct connection between the town and its lake.
The aroma of herbed cheese
Van otlu peyniri, or herbed cheese, belongs to a wider regional tradition of dairying and gathering culinary plants. Herbs known locally as sirmo, mendi and heliz contribute distinctive aromas. Milk, herb mixtures and maturation methods can vary, bringing differences in flavour. A small piece at breakfast offers an introduction to this food culture.
Keledoş and ayran aşı
Keledoş brings meat, chickpeas, lentils, wheat and local greens together with kurut, a dried yoghurt product. Ayran aşı is built around yoghurt and hulled wheat; the Van cultural inventory’s version also includes courgette, dock leaves and coriander.
These dishes belong to a cuisine shared across Van and neighbouring areas. Recipes vary between households, giving each family its own place within that shared tradition.
Leave room for local produce
Erciş grapes and cabbage, locally called kelem, connect the table to the district’s fields and vineyards. One brings the rhythm of the grape harvest; the other is valued for leaves suited to wrapping. There is no need to try everything in one sitting. Asking which herbs went into a cheese, or where the grapes grew, can be a rewarding beginning.
