Van helise (cracked wheat and lamb porridge)
Ingredients
- 2,000 gBone-in lamb
- 1,000 gPounded wheat (dehulled wheat berries)
- 1,000 gWater
- 1,014 gBeef bone stock
- 250 gButter
- 30 gSalt
- 30 gRed pepper flakes
- 10 gGround black pepper
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Bone-in lamb37%
- Beef bone stock19%
- Pounded wheat (dehulled wheat berries)19%
- Water19%
- Butter 5%
- Red pepper flakes 1%
- Salt 1%
- Ground black pepper 0%
Ingredients by weight, heaviest at the bottom.
Method
Soak the cracked wheat overnight to soften it. In the morning drain it into a large pot, add 1 litre of water and cook until soft enough to mash.
Boil the meat in a separate pot. Strain the cooking liquid and set it aside as stock, then take the meat off the bones.
Add the meat to the wheat, season with salt and cook, stirring constantly. Top up with the reserved stock a little at a time as it reduces.
Keep stirring until the meat shreds and the wheat is well mashed. Add black pepper if you like.
Serve hot on plates, topped with melted butter and, if you like, chili flakes.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1713 (Van Ticaret ve Sanayi Odası)Accessed: November 2, 2026
Last changed: November 1, 2026