Van sengeseri (mutton, green lentil and kurut stew)
Ingredients
- 1,000 gDiced lamb
- 500 gGreen lentils
- 330 gOnion
- 300 gKurut (dried salted yogurt)
- 100 gButter
- 12 gGarlic
- 32.5 gTomato paste
- 5 gSalt
- 2.3 gGround black pepper
- 1.8 gRed pepper flakes
- 200 gWater step 4
- 400 gWater step 5
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
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
- Diced lamb35%
- Water21%
- Green lentils17%
- Onion11%
- Kurut (dried salted yogurt)10%
- Butter 3%
- Tomato paste 1%
- Garlic 0%
- Salt 0%
- Ground black pepper 0%
- Red pepper flakes 0%
Ingredients by weight, heaviest at the bottom.
Method
Boil the green lentils for 30 minutes and drain.
30 minMelt the butter in a pot. Add the crushed garlic and the onions sliced into rings.
Add the tomato paste and the diced meat and sear over high heat for 10 minutes.
10 minAdd the lentils, 1 cup of water, the salt, black pepper and red pepper flakes. Cook over low heat for 30 minutes.
30 minIn a separate bowl, mix the kurut with 2 cups of lukewarm water into a thick, smooth paste.
Strain the kurut mixture into the pot. Stirring, bring it to a single boil over medium heat and serve hot.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 958 (Van Ticaret ve Sanayi Odası)Accessed: November 3, 2026
Last changed: November 1, 2026