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A dense, creamy dairy food made by frying strained yogurt, with concentrated protein and added cooking fat.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Fried strained yogurt (80 g) has 184 calories. That works out to 230 calories per 100 g. It contains 4 g of carbs, 7.2 g of protein, 15.2 g of fat and 0 g of fiber. Its 0.5 µg of B12 covers 22% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 80 g
184
KCAL / 80G
Carbs
4g
· 1% DV
Protein
7.2g
· 14% DV
Fat
15.2g
· 19% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 9% · Protein 16% · Fat 75%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 184 kcal | |
| Total fat | 15.2 g | 19% |
| Saturated fat | 7.04 g | 35% |
| Trans fat | 0.08 g | |
| Sodium | 152 mg | 7% |
| Total carbohydrate | 4 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 7.2 g | 14% |
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) | 80 g | 184 kcal |
| 1 tablespoon (small) | 20 g | 46 kcal |
| 2 tablespoon (small) | 40 g | 92 kcal |
| 1 piece (small) | 50 g | 115 kcal |
| 1 piece (medium) | 75 g | 173 kcal |
| 100 g | 100 g | 230 kcal |
| 1 serving (large) | 120 g | 276 kcal |
| 2 piece (double) | 150 g | 345 kcal |
| 1 cup (large) | 200 g | 460 kcal |
Calculated from 230 calories per 100 g.
Fried strained yogurt is thick yogurt shaped into portions and cooked in hot fat until browned. Recipes differ: some fry the strained yogurt as it is, while others add a binder or coating to help it hold together. It is tangy and creamy inside.
Keep fried strained yogurt cold and firm before it goes into the pan. Excess whey makes it difficult to shape, and turning it too soon can break the crust. Drain it well, chill the portions, and let the first side brown before flipping.
No, fried strained yogurt is made from yogurt rather than a firm cheese. Straining removes whey and thickens the yogurt, but it still tends to be softer and tangier than cheese, so it may need careful shaping to survive frying.
Yes, fried strained yogurt can be made without breadcrumbs if the strained yogurt is firm enough to hold its shape. Some recipes use a light coating for a crisp exterior, but it is optional; chill the portions first and handle them gently.
Serve fried strained yogurt with crisp vegetables, a fresh salad, or warm flatbread. Its creamy, tangy center also pairs well with herbs, chili, or a sharp dipping sauce. For a fuller meal, add roasted vegetables or a grain-based side.
Yes, fried strained yogurt can be cooked in an air fryer, though it may not develop the same even crust as pan-frying. Arrange chilled portions with space between them, lightly coat them with oil if desired, and turn them carefully once the outside firms.
Store leftover fried strained yogurt in a covered container in the refrigerator and eat it within a few days. Refrigerate it promptly rather than leaving it out. Reheat it in a skillet or oven to bring back some of the browned exterior.
Yes, fried strained yogurt can be frozen, but thawing may make its texture softer or slightly grainy. Freeze the pieces separately so they do not stick together, thaw them in the refrigerator, and reheat in a pan for a firmer outside.
Fried strained yogurt is associated with Turkish-style cooking, but it does not have one universally fixed recipe or serving tradition. Home versions can vary in shaping, coating, and seasoning, and it can be served as a snack, side, or part of a larger meal.
Fried strained yogurt provides yogurt’s protein, but frying adds cooking fat and makes it richer than plain strained yogurt. It can fit into a varied eating pattern; choose a smaller portion or use less oil if you want a lighter dish.
Vitamins
B12
0.52µg · 22% DV
B2
0.2mg · 15% DV
Vitamin A
84µg · 9% DV
B5
0.36mg · 7% DV
Minerals
Phosphorus
100mg · 14% DV
Iodine
20µg · 13% DV
Calcium
120mg · 12% DV
Selenium
4.4µg · 8% DV
Sodium
152mg · 7% DV
Potassium ⭐
116mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 184 calories in 1 serving (medium) (80 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.
Fried strained yogurt is a Turkish-style dish made by frying thick yogurt after much of its whey has been drained off. The exact shape and seasoning can vary from one home recipe to another, but the tangy yogurt remains the main ingredient.
It is typically served warm, with a lightly browned exterior and a soft, creamy centre. You can enjoy it as a small savoury plate, a side, or part of a breakfast spread; fresh vegetables or herbs balance its richness. Straining concentrates the yogurt, while frying adds fat, making this a dense, filling dairy dish. A modest portion alongside tomatoes, cucumber and greens makes for a fresher, lighter-feeling meal.
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.
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 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
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
7.04g
MONOUNSATURATED
4.32g
POLYUNSATURATED
1.04g
Omega 6:3 ratio 8.4:1
Above the ideal 4:1 (8.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.