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Classic Turkish flatbread with cheese and minced beef.
CALORIES
GI
POTASSIUM
FIBER
Cheese minced meat pide is a processed Turkish-style flatbread topped with minced meat and kaşar cheese. Per 100 g, it provides 260 calories, 12.5 g of protein, 28 g of carbohydrates, and 10.5 g of fat, along with 2.2 g of fiber.
With a glycemic index of 65, it is a filling option that combines carbohydrates, protein, and fat. It contains gluten and dairy, and can fit omnivore, Mediterranean-style, and flexitarian eating patterns.
Selected: 100 g
260
KCAL / 100G
Carbs
28g
· 44%
Protein
12.5g
· 19%
Fat
10.5g
· 37%
Fiber
2.2g
Vitamins
B12
0.65µg · 27% DV
Biotin
5.5µg · 18% DV
B2
0.22mg · 17% DV
B3
2.1mg · 13% DV
Minerals
Sodium
480mg · 21% DV
Phosphorus
145mg · 21% DV
Calcium
180mg · 18% DV
Selenium
7.5µg · 14% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
— Not 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
4.2g
MONOUNSATURATED
3.6g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
If cooled and refrigerated in a covered container within two hours, cooked pide is generally best eaten within 3–4 days. Pide left at room temperature for more than two hours should not be saved.
Yes. Slice it, wrap it airtight, and freeze it for a convenient meal later. Reheating it straight from frozen in an oven or covered pan usually gives a better crust than microwaving.
An oven or a covered skillet helps crisp the base while warming the meat filling and melting the cheese evenly. A microwave is quicker, but it can make the dough soft; make sure the center is piping hot.
The meat should have no raw-looking or pink areas, and the filling should be hot throughout. Check the middle as well as the edges, especially with delivery or leftover pide.
A sharp, fresh salad with greens, tomatoes, onion, and lemon balances its rich cheese and meat filling. Water or ayran also makes a refreshing accompaniment.
Cheese minced meat pide usually has a thicker bread base and a richer, creamier character from melted cheese. Lahmacun is thinner, more spice-forward, and is typically served without cheese.
Right before training, it may feel heavy because the combination of dough, meat, and cheese can take time to digest. If you choose it, a smaller serving a few hours before exercise is often more comfortable.
A large or rich portion close to bedtime may worsen reflux or indigestion in some people. Keeping the portion moderate and staying upright after eating can help.
As a processed prepared meal, it is best treated as an occasional part of a varied eating pattern. For regular meals, include plenty of vegetables, legumes, whole grains, and less processed protein foods as well.
It is not appropriate for people with gluten or milk allergy, and standard pide dough is not safe for coeliac disease. People managing reflux, sensitive digestion, or a medically restricted sodium intake may also need to watch portion size and frequency.
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Nutrition data compiled from USDA FoodData Central and scientific sources.