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A nutritious Azerbaijani dish made from walnuts, eggs, and fresh herbs.
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Gozel-ye (walnut, egg, herb mixture) (120 g) has 264 calories. That works out to 220 calories per 100 g. It contains 7 g of carbs, 11 g of protein, 20.6 g of fat and 2.8 g of fiber. Its 84 µg of Vitamin K covers 70% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 120 g
264
KCAL / 120G
Carbs
7g
· 3% DV
Protein
11g
· 22% DV
Fat
20.6g
· 26% DV
Fiber
2.8g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 11% · Protein 17% · Fat 72%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 264 kcal | |
| Total fat | 20.6 g | 26% |
| Saturated fat | 2.52 g | 13% |
| Trans fat | 0 g | |
| Sodium | 144 mg | 6% |
| Total carbohydrate | 7 g | 3% |
| Fiber | 2.8 g | 10% |
| Protein | 11 g | 22% |
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) | 120 g | 264 kcal |
| 1 piece (extra small) | 60 g | 132 kcal |
| 1 piece (small) | 80 g | 176 kcal |
| 100 g | 100 g | 220 kcal |
| 1 serving (medium) | 150 g | 330 kcal |
| 1 piece (large) | 180 g | 396 kcal |
| 1 serving (large) | 200 g | 440 kcal |
| 2 piece (double) | 240 g | 528 kcal |
| 1 piece (jumbo) | 250 g | 550 kcal |
Calculated from 220 calories per 100 g.
Gozel-ye is an Azerbaijani dish made with walnuts, eggs, and fresh herbs. The ingredients are cooked together, while the choice of herbs and the texture of the walnuts can vary between household recipes.
To make Gozel-ye, chop the walnuts and fresh herbs, mix them with beaten eggs, and cook the mixture gently until the eggs are fully set. Leaving the walnuts in small pieces gives the dish more texture than grinding them finely.
Gozel-ye is built around walnuts, eggs, and fresh herbs. Parsley, dill, or cilantro can be used, and some household versions may include additional ingredients such as onion; there is not one fixed recipe.
Parsley, dill, and cilantro are all suitable fresh herbs for Gozel-ye. Wash and dry the herbs before chopping them, since excess water can make the egg mixture watery as it cooks.
Gozel-ye can be served warm with bread, salad, or yogurt. It works as a light meal or part of a larger spread, though serving customs and accompaniments can vary by household.
Not necessarily. Azerbaijani kuku is generally an egg dish made with herbs, while walnuts are a defining ingredient in Gozel-ye. Recipes and names can overlap regionally, so the ingredient list is the clearest way to tell them apart.
Yes, Gozel-ye can be baked or cooked in a pan. A pan makes it easier to monitor how quickly the eggs set; whichever method you use, cook the center fully before serving.
Yes, but leaving out walnuts changes the flavor and texture, and the result is no longer the usual walnut-based Gozel-ye. Anyone avoiding walnuts because of an allergy should also prevent contact with utensils and surfaces used for them.
Store cooked Gozel-ye in a covered container in the refrigerator and eat it within three to four days. Refrigerate it promptly rather than leaving it at room temperature, and reheat it thoroughly before serving.
Yes, Gozel-ye can be served for breakfast. Its eggs and herbs fit naturally into a savory morning meal; pair it with bread and fresh vegetables or serve a smaller portion alongside other breakfast dishes.
Vitamins
Vitamin K
84µg · 70% DV
Biotin
10.8µg · 36% DV
B12
0.84µg · 35% DV
B2
0.26mg · 20% DV
Minerals
Copper
0.6mg · 67% DV
Manganese
0.84mg · 37% DV
Selenium
17µg · 31% DV
Phosphorus
168mg · 24% DV
Potassium ⭐
312mg · 9% DV
Sodium
144mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 264 calories in 1 piece (medium) (120 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.
Gozel-ye is an Azerbaijani dish made with walnuts, eggs and fresh herbs. The walnuts give it a rich, earthy flavour, while the eggs bring a softer, more cohesive texture and the herbs add freshness. Its exact consistency can vary with the preparation.
In Azerbaijan, it can be served as part of a meal; it also works as a small plate with bread and fresh vegetables. The eggs contribute protein, while walnuts make the dish notably rich. Pair it with a crisp salad for a lighter-feeling meal.
High
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
2.52g
MONOUNSATURATED
5.04g
POLYUNSATURATED
10.44g
Omega 6:3 ratio 4.8:1
Above the ideal 4:1 (4.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.