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Detailed nutrition analysis with calories, glycemic index, vitamins and minerals.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Bread kadayif with clotted cream, tahini & hazelnut (90 g) has 279 calories. That works out to 310 calories per 100 g. It contains 39.6 g of carbs, 4.7 g of protein, 12.2 g of fat and 2.3 g of fiber. Its 0.2 mg of Copper covers 21% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 90 g
279
KCAL / 90G
Carbs
39.6g
· 14% DV
Protein
4.7g
· 9% DV
Fat
12.2g
· 16% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 55% · Protein 7% · Fat 38%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 279 kcal | |
| Total fat | 12.2 g | 16% |
| Saturated fat | 4.05 g | 20% |
| Trans fat | 0.03 g | |
| Sodium | 108 mg | 5% |
| Total carbohydrate | 39.6 g | 14% |
| Fiber | 2.3 g | 8% |
| Protein | 4.7 g | 9% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 90 g | 279 kcal |
| 1 slice (small) | 60 g | 186 kcal |
| 100 g | 100 g | 310 kcal |
| 1 serving (medium) | 100 g | 310 kcal |
| 1 slice (large) | 130 g | 403 kcal |
| 1 serving (large) | 150 g | 465 kcal |
| 1 piece (whole) | 180 g | 558 kcal |
| 2 slice (double) | 180 g | 558 kcal |
Calculated from 310 calories per 100 g.
Bread kadayif with clotted cream, tahini and hazelnut is a Turkish syrup-soaked bread dessert topped with rich clotted cream, sesame paste and chopped hazelnuts. The bread-like base turns soft as it absorbs syrup, while the toppings add creamy, nutty contrast.
Bread kadayif with clotted cream, tahini and hazelnut is made by cooking a bread-based kadayif dessert with syrup until it absorbs the liquid. Once cooled, it is topped with clotted cream, tahini and hazelnuts; adding the toppings just before serving helps preserve their texture.
Bread kadayif with clotted cream, tahini and hazelnut uses a bread-like base soaked in syrup, whereas kunafa is made with fine pastry strands and often cheese. Bread kadayif is commonly served with clotted cream, while kunafa is usually served hot.
Bread kadayif is a Turkish dessert particularly associated with Afyonkarahisar, a region also known for its clotted cream. Tahini and hazelnuts are toppings that give this version a distinct nutty finish rather than defining the traditional base.
Serve bread kadayif with clotted cream, tahini and hazelnut in slices, with the syrup-soaked base cool or at room temperature. Add the cream and toppings just before eating, and pair it with unsweetened tea or coffee to balance its sweetness.
Yes, you can prepare the syrup-soaked bread kadayif base ahead of time and keep it chilled. Add the clotted cream, tahini and hazelnuts shortly before serving so the cream stays neat and the nuts do not lose their crunch.
Store bread kadayif with clotted cream, tahini and hazelnut covered in the refrigerator because it contains clotted cream. For the best texture, keep the syrupy base separate from the toppings when possible, then add tahini and hazelnuts when serving.
You can gently warm the syrup-soaked base, but bread kadayif with clotted cream, tahini and hazelnut is also commonly eaten cool or at room temperature. Remove the clotted cream before warming, then add it back with the tahini and hazelnuts.
Freezing the assembled dessert is not ideal because the clotted cream may separate and the syrup-soaked bread can turn soggy after thawing. Freeze only the plain bread kadayif base if needed, then thaw it and add fresh clotted cream, tahini and hazelnuts.
The syrup may not soak in if the bread kadayif base is undercooked, overly dry, or not at a suitable temperature when the syrup is added. Pour the syrup gradually and give the base time to absorb it, rather than adding it all at once.
Vitamins
B12
0.16µg · 7% DV
Vitamin E
0.99mg · 7% DV
Biotin
1.89µg · 6% DV
B2
0.08mg · 6% DV
Minerals
Copper
0.19mg · 21% DV
Manganese
0.37mg · 16% DV
Phosphorus
77mg · 11% DV
Calcium
99mg · 10% DV
Sodium
108mg · 5% DV
Potassium ⭐
108mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 279 calories in 1 slice (medium) (90 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Bread kadayif with clotted cream, tahini & hazelnut is a Turkish take on ekmek kadayıfı, a syrup-soaked bread dessert especially associated with Afyonkarahisar. The bread turns tender and moist as it absorbs the syrup; clotted cream adds a cool, rich contrast, while tahini and hazelnut bring toasted, nutty depth.
It is usually served in slices after a meal, and pairs naturally with Turkish coffee or tea. The syrup and bread make it a carbohydrate-rich sweet, with extra richness from the cream and tahini. For a lighter serving, offer a smaller slice and keep the accompanying tea unsweetened.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.05g
MONOUNSATURATED
4.23g
POLYUNSATURATED
2.79g
Omega 6:3 ratio 31.5:1
Above the ideal 4:1 (31.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.