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Traditional dumpling-like pasta filled with cheese
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Cheese Peruhi (180 g) has 446 calories. That works out to 248 calories per 100 g. It contains 56.5 g of carbs, 16.4 g of protein, 16.9 g of fat and 2.7 g of fiber. Its 25.2 µg of Selenium covers 46% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 180 g
446
KCAL / 180G
Carbs
56.5g
· 21% DV
Protein
16.4g
· 33% DV
Fat
16.9g
· 22% DV
Fiber
2.7g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 51% · Protein 15% · Fat 34%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 446 kcal | |
| Total fat | 16.9 g | 22% |
| Saturated fat | 7.38 g | 37% |
| Trans fat | 0.22 g | |
| Sodium | 641 mg | 28% |
| Total carbohydrate | 56.5 g | 21% |
| Fiber | 2.7 g | 10% |
| Protein | 16.4 g | 33% |
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 serving (medium) | 180 g | 446 kcal |
| 1 piece (small) | 22 g | 55 kcal |
| 4 piece (medium) | 88 g | 218 kcal |
| 100 g | 100 g | 248 kcal |
| 1 serving (small) | 120 g | 298 kcal |
| 6 piece (large) | 132 g | 327 kcal |
| 1 cup (whole) | 165 g | 409 kcal |
| 8 piece (extra large) | 176 g | 436 kcal |
| 1 serving (large) | 260 g | 645 kcal |
Calculated from 248 calories per 100 g.
Cheese peruhi is a dumpling-like dish made by enclosing a cheese filling in dough and cooking the pieces, usually by boiling. It is associated with Circassian cuisine, and its shape and filling can vary between family and regional recipes.
No. Cheese peruhi and ravioli are both filled pasta, but peruhi belongs to a distinct regional tradition and is commonly served boiled with butter or yogurt. Ravioli recipes and sauces vary widely and are not specific to Circassian cuisine.
Cheese peruhi is associated with Circassian cooking and is made in parts of Turkey with Circassian communities. There is no single fixed recipe: families may use different cheeses, dough shapes, and toppings.
A crumbly cheese that can be enclosed without making the dough wet works well in cheese peruhi. Recipes may use curd-style cheese, lor, or çökelek; drain moist cheese first so the filling does not leak through the dough.
Cheese peruhi dough is made by mixing flour with water and, in some recipes, egg, then kneading it until smooth and rolling it thin. Recipes differ, so add the cheese filling only after the dough is rolled and cut.
Cheese peruhi is cooked when the dough is tender and the filling is hot. Boil the pieces in plenty of water and lift one out to check; cooking time varies with the size and thickness of the dumplings.
Cheese peruhi is often served hot with melted butter, and yogurt is another common accompaniment. Keep toppings simple so they complement rather than overpower the cheese filling.
Yes, freeze cheese peruhi uncooked. Arrange the dumplings in a single layer until firm, then transfer them to a sealed container; cook them straight from frozen in boiling water so they are less likely to stick together.
Yes. Boil cheese peruhi first, then briefly fry it in butter for a browned exterior. Frying it without boiling may leave the dough undercooked, especially if the dumplings are thick.
Refrigerate leftover cheese peruhi in a covered container once it has cooled, keeping yogurt or sauce separate when possible. Reheat it gently in a pan with a splash of water to soften the dough, or warm it in the microwave.
Vitamins
B12
0.68µg · 28% DV
B2
0.32mg · 25% DV
Biotin
7.2µg · 24% DV
Vitamin A
147.6µg · 16% DV
Minerals
Selenium
25µg · 45% DV
Phosphorus
292mg · 42% DV
Sodium
641mg · 28% DV
Calcium
266mg · 27% DV
Potassium ⭐
212mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 446 calories in 1 serving (medium) (180 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.
Cheese Peruhi is a Turkish dumpling-like dish: small pieces of dough are folded around a savoury cheese filling and boiled. It is associated with home cooking in parts of Anatolia, particularly the western Black Sea region. The dumplings are tender, with a mild, salty centre, and are usually served hot, often with yoghurt and melted butter; herbs or chilli flakes make a welcome finishing touch. The dough makes them a carbohydrate-forward meal, while the cheese contributes protein—about 9.1 g per 100 g. For a lighter serving, use a modest amount of butter and add plain yoghurt alongside.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
7.38g
MONOUNSATURATED
4.68g
POLYUNSATURATED
1.26g
Omega 6:3 ratio 12.4:1
Above the ideal 4:1 (12.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.