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Traditional broth-based dish with bread
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Dışlama (250 g) has 295 calories. That works out to 118 calories per 100 g. It contains 28.5 g of carbs, 15.5 g of protein, 12.8 g of fat and 2.3 g of fiber. Its 20.5 µg of Selenium covers 37% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 250 g
295
KCAL / 250G
Carbs
28.5g
· 10% DV
Protein
15.5g
· 31% DV
Fat
12.8g
· 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 39% · Protein 21% · Fat 40%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 295 kcal | |
| Total fat | 12.8 g | 16% |
| Saturated fat | 4 g | 20% |
| Trans fat | 0.08 g | |
| Sodium | 725 mg | 32% |
| Total carbohydrate | 28.5 g | 10% |
| Fiber | 2.3 g | 8% |
| Protein | 15.5 g | 31% |
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) | 250 g | 295 kcal |
| 100 g | 100 g | 118 kcal |
| 1 piece (half) | 120 g | 142 kcal |
| 1 serving (small) | 180 g | 212 kcal |
| 1 cup (medium) | 240 g | 283 kcal |
| 2 piece (whole) | 240 g | 283 kcal |
| 1 serving (large) | 350 g | 413 kcal |
| 1 bottle (jumbo) | 500 g | 590 kcal |
Calculated from 118 calories per 100 g.
Dışlama is a traditional Turkish meat dish made with broth and bread. The bread absorbs the broth, making it a hearty meal; recipes vary by household and locality rather than following one universally fixed method.
Dışlama is served with bread and meat broth brought together in the dish. Depending on the recipe, the bread may be placed in the serving bowl before the broth is added, or served alongside it.
Dışlama is usually substantial enough to serve as a main dish, even though broth is central to it. The bread makes it more filling than a light soup, while the final consistency depends on how the recipe is served.
Bread that can absorb broth without immediately disintegrating works best in Dışlama. Slightly stale bread is a practical choice; add it near serving time if you want it to retain more texture.
Yes, you can prepare the broth for Dışlama ahead of time. Keep the bread separate until serving, then combine them so the bread does not sit in the liquid and turn overly soft.
You can freeze the broth for Dışlama, but freezing the assembled dish may leave the bread very soft after thawing. Freeze the broth separately and add fresh bread when you reheat and serve it.
The bread gets soggy in Dışlama because it absorbs the broth as it sits. Add the bread shortly before serving, rather than leaving it immersed while the dish waits.
Dışlama is part of traditional Turkish home cooking, but the name does not identify one single, standardized regional recipe. Local and family versions can differ in how the broth, bread, and meat are prepared and served.
You can serve the broth without bread, but bread is a defining part of traditional Dışlama. Leaving it out changes the dish’s characteristic texture and makes the result closer to a meat broth than the usual preparation.
Dışlama is based on meat broth, but the exact meat can vary between recipes. Follow the version you are using rather than assuming one meat is required; the broth-and-bread combination is the dish’s key feature.
Vitamins
B12
0.8µg · 33% DV
B3
4.75mg · 30% DV
Biotin
5.25µg · 18% DV
B6
0.28mg · 16% DV
Minerals
Selenium
21µg · 38% DV
Sodium
725mg · 32% DV
Phosphorus
180mg · 26% DV
Zinc
2.75mg · 25% DV
Potassium ⭐
345mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 295 calories in 1 serving (medium) (250 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.
Dışlama is a traditional Turkish broth-and-bread dish, made by softening pieces of bread in meat broth and often serving them with meat. Recipes and presentation vary from one household or region to another, so the bread and the amount of meat can differ.
The bread absorbs the savoury broth and becomes tender, making this a comforting, filling dish usually served hot as a main meal. It provides both carbohydrates from the bread and protein from the broth and meat; a 100 g portion has 6.2 g of protein. For a lighter meal, keep the bread portion modest and serve it with fresh salad or vegetables.
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 2
Minimally 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
4g
MONOUNSATURATED
5g
POLYUNSATURATED
1.25g
Omega 6:3 ratio 13.1:1
Above the ideal 4:1 (13.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.