1 piece (medium) of Çiğ Börek (70 g) has 189 calories. That works out to 270 calories per 100 g. It contains 19.6 g of carbs, 5.9 g of protein, 9.1 g of fat and 1.1 g of fiber. Its 0.3 µg of B12 covers 13% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.

What is Çiğ Börek?

Çiğ börek is a thin, half-moon pastry filled with seasoned minced meat, sealed and fried until blistered and crisp. It is associated with Crimean Tatar cuisine and is especially identified with Eskişehir in Turkey. The meat goes into the pastry uncooked, then cooks inside as the dough fries.

Best eaten hot, it has a crisp shell and a juicy filling. In Turkey it is served as a snack or a light meal, often alongside ayran; elsewhere, it works well as a savoury hand-held pastry with a fresh salad. As a fried meat pastry, it is fairly energy-dense, with modest fibre. For a lighter meal, have one piece with salad rather than pairing it with other fried foods.

Çiğ Börek Nutrition Facts

Selected: 100 g

270

KCAL / 100G

Carbs

28g

· 10% DV

Protein

8.5g

· 17% DV

Fat

13g

· 17% DV

Fiber

1.6g

· 6% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 43% · Protein 13% · Fat 44%

Çiğ Börek Vitamins & Minerals

Vitamins

B12

0.45µg · 19% DV

2.1mg · 13% DV

0.13mg · 11% DV

0.45mg · 9% DV

Minerals

Sodium

320mg · 14% DV

Selenium

6.5µg · 12% DV

Phosphorus

85mg · 12% DV

Zinc

1mg · 9% DV

How Nutritious Is Çiğ Börek?

Nutrient density

Medium

35/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

34/ 100

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.

Çiğ Börek Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Çiğ Börek

To burn the 270 calories in 100 g:

🚶

67min

Walking (5 km/h)

🏃

28min

Running (8 km/h)

🚴

37min

Cycling

🏊

31min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Çiğ Börek Processed?

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.

Does Çiğ Börek Contain Allergens?

Contains these allergens:

Gluten yes

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Çiğ Börek Good For?

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

Çiğ Börek Fat Profile

SATURATED

4.2g

MONOUNSATURATED

5.1g

POLYUNSATURATED

1.2g

⚖️

Omega 6:3 ratio 6.9:1

Above the ideal 4:1 (6.9:1).

Compare Çiğ Börek

🥟vs🧴

Çiğ Börek vs Hawthorn Vinegar252 kcal more per 100 g

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Çiğ Börek vs Tantuni60 kcal more per 100 g

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Çiğ Börek vs Chicken Wrap75 kcal more per 100 g

→🥟vs🍫

Çiğ Börek vs Protein Bar80 kcal fewer per 100 g

→

Foods Similar to Çiğ Börek

🧴

Hawthorn Vinegar

18 kcal

🌯

Tantuni

210 kcal

🌯

Chicken Wrap

195 kcal

🍫

Protein Bar

350 kcal

🥟

Cheese Börek

290 kcal

🧇

Waffle

291 kcal

🍟

French Fries

312 kcal

🥟

Fried Sigara Börek

320 kcal

Frequently Asked Questions About Çiğ Börek

What is Çiğ Börek?

Çiğ Börek is a crisp, half-moon pastry filled with seasoned ground meat and associated with Crimean Tatar cuisine. The dough is sealed around the raw filling and fried, so the meat cooks inside the pastry.

How do you make Çiğ Börek?

To make Çiğ Börek, roll a simple flour-and-water dough thin, spread seasoned raw ground meat over one side, fold it over, and seal the edges firmly. Fry the pastries until blistered and golden, then serve hot.

Where did Çiğ Börek originate?

Çiğ Börek is rooted in Crimean Tatar cooking and became especially well known in Eskişehir, Türkiye, through Tatar migration. It is now served in many Turkish cities, with local cooks adapting the dough and seasoning.

What is the filling in Çiğ Börek?

The classic Çiğ Börek filling is raw ground meat mixed with finely chopped onion, salt, and pepper, often loosened with a little water. It is not cooked before filling; it cooks inside the pastry as it fries.

Why is it called Çiğ Börek if it is cooked?

Çiğ Börek is named for the raw meat placed inside the dough before frying. The enclosed filling cooks during frying, so the name describes how it is assembled, not how it is served.

Can you freeze Çiğ Börek before frying?

Yes, you can freeze assembled, uncooked Çiğ Börek in a single layer until firm, then transfer it to a sealed freezer bag. Fry from frozen or thaw it in the refrigerator, taking care to cook the meat filling through.

How do you stop Çiğ Börek from leaking while frying?

Seal Çiğ Börek carefully by keeping the filling away from the edge and pressing the dough firmly together. Remove loose flour from the seam and crimp it with a fork; any opening can let meat juices escape into the oil.

Can you bake Çiğ Börek instead of frying it?

Yes, Çiğ Börek can be baked, though it will be less blistered and crisp than the traditional fried version. Brush the pastries lightly with oil and bake until golden and the ground-meat filling is fully cooked.

What is traditionally served with Çiğ Börek?

Çiğ Börek is commonly served hot with ayran, a savoury yogurt drink popular in Türkiye. A fresh salad or sliced tomatoes also make a simple accompaniment, while the pastry itself is often served without a heavy sauce.

How do you reheat leftover Çiğ Börek and keep it crisp?

Reheat leftover Çiğ Börek in a dry skillet or oven to bring back some crispness; a microwave tends to make the pastry soft. Refrigerate cooked leftovers in a covered container once cool, and reheat them until hot throughout.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026