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Traditional buttery pastry from Elazığ
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Elazığ Gömmesi (90 g) has 322 calories. That works out to 358 calories per 100 g. It contains 47.2 g of carbs, 7.3 g of protein, 11.5 g of fat and 2.1 g of fiber. Its 19.8 µg of Selenium covers 36% of the Daily Value. Its glycemic index is 68 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 90 g
322
KCAL / 90G
Carbs
47.2g
· 17% DV
Protein
7.3g
· 15% DV
Fat
11.5g
· 15% DV
Fiber
2.1g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 59% · Protein 9% · Fat 32%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 322 kcal | |
| Total fat | 11.5 g | 15% |
| Saturated fat | 6.12 g | 31% |
| Trans fat | 0.29 g | |
| Sodium | 378 mg | 16% |
| Total carbohydrate | 47.2 g | 17% |
| Fiber | 2.1 g | 8% |
| Protein | 7.3 g | 15% |
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 piece (medium) | 90 g | 322 kcal |
| 1 piece (small) | 45 g | 161 kcal |
| 1 slice (thin) | 55 g | 197 kcal |
| 1 slice (thick) | 85 g | 304 kcal |
| 100 g | 100 g | 358 kcal |
| 1 serving (medium) | 120 g | 430 kcal |
| 1 piece (large) | 140 g | 501 kcal |
| 1 piece (jumbo) | 180 g | 644 kcal |
| 1 serving (large) | 200 g | 716 kcal |
Calculated from 358 calories per 100 g.
Elazığ Gömmesi is a traditional pastry from Elazığ in eastern Türkiye, made by layering dough with butter and baking it. Its defining features are the buttery layers and a tender middle beneath a browned surface.
Elazığ Gömmesi comes from Elazığ, a city in eastern Türkiye, and belongs to the region’s home-cooking tradition. It is a local specialty rather than a standard name for every Turkish layered pastry.
Elazığ Gömmesi tastes buttery and mildly savory, with a rich aroma from the baked dough. A well-made piece has distinct, soft layers inside and a lightly browned exterior, rather than a sweet filling.
Elazığ Gömmesi is a savory pastry, not a dessert. Its characteristic richness comes from butter between the dough layers, so it is commonly served as a meal or snack rather than with sweet toppings.
Traditional Elazığ Gömmesi is not defined by a meat filling; its characteristic preparation centers on dough and butter. Some cooks may create variations, but meat is not essential to the pastry.
Elazığ Gömmesi is a regional, butter-layered pastry, while börek is a broad family of Turkish pastries that often includes a separate filling such as cheese or minced meat. The names are not interchangeable.
Yes, ready-made filo can make a convenient home version of Elazığ Gömmesi. Brush butter between the sheets and bake until browned, though dough rolled from scratch gives a result closer to the traditional preparation.
Elazığ Gömmesi pairs well with plain yogurt or ayran, which balance its buttery richness. Fresh vegetables or a simple salad also make suitable sides when serving it as part of a meal.
Yes, you can freeze Elazığ Gömmesi after it has cooled. Wrap individual portions well to limit drying, then thaw them in the refrigerator and reheat in an oven so the layers regain some crispness.
Reheat leftover Elazığ Gömmesi in an oven until warmed through. The dry heat helps the outside brown again; a microwave is quicker but tends to soften the pastry layers.
Vitamins
B1
0.31mg · 26% DV
Folate
73.8µg · 18% DV
B3
2.79mg · 17% DV
Biotin
4.68µg · 16% DV
Minerals
Selenium
20µg · 36% DV
Manganese
0.43mg · 19% DV
Sodium
378mg · 16% DV
Copper
0.14mg · 16% DV
Potassium ⭐
113mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 322 calories in 1 piece (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.
Elazığ Gömmesi is a traditional pastry from Elazığ in eastern Turkey, made by layering dough with butter and baking it until golden. Home and regional versions can vary in their filling, but the buttery, layered dough is central to the dish. It is tender inside, crisp at the edges, and rich in flavour.
In Elazığ, it may be served warm at breakfast or as part of a meal, often alongside tea, ayran or fresh vegetables. It is filling and provides most of its energy from carbohydrates and fat, with less protein. At 358 calories per 100 g, a modest portion with salad makes a satisfying meal without letting the pastry dominate the plate.
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
6.12g
MONOUNSATURATED
3.2g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 18.3:1
Above the ideal 4:1 (18.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.