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Traditional Erzincan pastry with buttery roasted-flour filling
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Erzincan ketesi has 449 calories. It contains 54.2 g of carbs, 8.1 g of protein, 22.1 g of fat and 2.3 g of fiber. Its 22 µg of Selenium covers 40% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
449
KCAL / 100G
Carbs
54.2g
· 20% DV
Protein
8.1g
· 16% DV
Fat
22.1g
· 28% 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 48% · Protein 7% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 449 kcal | |
| Total fat | 22.1 g | 28% |
| Saturated fat | 12.4 g | 62% |
| Trans fat | 0.7 g | |
| Sodium | 440 mg | 19% |
| Total carbohydrate | 54.2 g | 20% |
| Fiber | 2.3 g | 8% |
| Protein | 8.1 g | 16% |
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) | 100 g | 449 kcal |
| 1 piece (mini) | 45 g | 202 kcal |
| 1 piece (half) | 50 g | 225 kcal |
| 1 piece (small) | 70 g | 314 kcal |
| 100 g | 100 g | 449 kcal |
| 1 serving (medium) | 100 g | 449 kcal |
| 1 piece (large) | 140 g | 629 kcal |
| 1 serving (large) | 150 g | 674 kcal |
| 1 piece (jumbo) | 190 g | 853 kcal |
Calculated from 449 calories per 100 g.
Erzincan ketesi is a traditional pastry from Erzincan in eastern Turkey. It is made with soft dough wrapped around a buttery filling of roasted flour, then baked until the outside is lightly golden.
Erzincan ketesi tastes buttery and gently toasted, with a mild, nutty flavour from the roasted flour filling. The pastry itself is usually only lightly sweet, so it is often enjoyed with tea rather than served as a frosted dessert.
Erzincan ketesi is usually mildly sweet rather than strongly sugary or savoury. Its characteristic filling is flour roasted in butter, giving it a rich, toasted taste; recipes can vary between households.
The classic filling in Erzincan ketesi is flour roasted in butter. It is enclosed in a soft dough, which may also contain ingredients such as milk or yogurt depending on the household recipe.
Erzincan ketesi is commonly served warm or at room temperature with Turkish tea. It works as a breakfast pastry or an afternoon tea-time bite, and usually needs no topping because the filling is already buttery.
Erzincan ketesi comes from Erzincan, a city in eastern Turkey, and is part of the region’s home-baking tradition. The name identifies its regional style of kete, a filled pastry made in several forms across eastern Anatolia.
Yes, you can make Erzincan ketesi with a dough that does not use yeast, but the texture will be denser and less airy than the traditional risen version. Follow a recipe developed for unleavened dough rather than simply omitting the yeast.
The roasted-flour filling can escape from Erzincan ketesi if the dough is overfilled or its edges are not sealed firmly. Keep the filling away from the rim, pinch the seam closed, and place the pastry seam-side down before baking.
Store Erzincan ketesi only after it has cooled, in an airtight container at room temperature. This helps the pastry stay soft; refrigerating it can make the dough firm more quickly.
Yes, Erzincan ketesi freezes well. Let the pastries cool completely, wrap them individually, and store them in a sealed freezer-safe container. Thaw at room temperature, then warm briefly in the oven before serving.
Vitamins
B1
0.32mg · 27% DV
B3
3.1mg · 19% DV
Folate
69µg · 17% DV
B2
0.19mg · 15% DV
Minerals
Selenium
22µg · 40% DV
Manganese
0.61mg · 27% DV
Sodium
440mg · 19% DV
Copper
0.17mg · 19% DV
Potassium ⭐
128mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 449 calories in 100 g:
🚶
Walking (5 km/h)
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Running (8 km/h)
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Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Erzincan ketesi is a traditional pastry from Erzincan in eastern Turkey. Its dough encloses a filling of flour toasted in butter, then it is baked until tender and lightly golden. The filling gives it a rich, buttery flavour and a soft, crumbly texture.
In Turkey, it is commonly served at breakfast or as a snack with tea, and is also offered to guests. It is a filling pastry, with much of its energy coming from the flour and butter. Enjoy it with unsweetened tea or coffee; for a more balanced snack, pair a piece with fruit or plain yoghurt.
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
12.4g
MONOUNSATURATED
5.8g
POLYUNSATURATED
2.4g
Omega 6:3 ratio 17.9:1
Above the ideal 4:1 (17.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.