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Herse Calories
Traditional Anatolian dish made with bulgur, chicken and butter
In season: Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 serving (medium) of Herse (200 g) has 290 calories. That works out to 145 calories per 100 g. It contains 37 g of carbs, 14.4 g of protein, 8.4 g of fat and 4.2 g of fiber. Its 15 µg of Selenium covers 27% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
What is Herse?
Herse is a traditional Anatolian dish in which bulgur and chicken are cooked until very soft, then worked into a thick, cohesive mixture. It is often finished with melted butter, which adds richness to its mild, savoury flavour. Recipes and texture vary between households and regions.
Served hot, herse is usually eaten as a hearty main dish, with salad or pickles alongside. Bulgur gives it a substantial, filling character, while the chicken contributes protein; a 100 g portion provides 7.2 g. For a lighter serving, use a modest amount of butter and pair it with fresh vegetables. Leftovers can be loosened with a little water as they are reheated.
Herse Nutrition Facts
Selected: 100 g
145
KCAL / 100G
Carbs
18.5g
· 7% DV
Protein
7.2g
· 14% DV
Fat
4.2g
· 5% 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 53% · Protein 20% · Fat 27%
Herse Vitamins & Minerals
Vitamins
B3
2.1mg · 13% DV
B5
0.55mg · 11% DV
B6
0.18mg · 11% DV
B1
0.09mg · 8% DV
Minerals
Selenium
7.5µg · 14% DV
Phosphorus
72mg · 10% DV
Zinc
1mg · 9% DV
Iron
1mg · 6% DV
How Nutritious Is Herse?
Nutrient density
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.
Satiety score
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.
Herse Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Herse
To burn the 145 calories in 100 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.
Is Herse Processed?
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.
Does Herse Contain Allergens?
Contains these allergens:
Which Diets Is Herse Good For?
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
Herse Fat Profile
SATURATED
1.7g
MONOUNSATURATED
1.2g
POLYUNSATURATED
1g
Omega 6:3 ratio 9.5:1
Above the ideal 4:1 (9.5:1).
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Frequently Asked Questions About Herse
What is Herse?
Herse is a traditional Anatolian dish of softened grain cooked with meat, often chicken, until the mixture becomes thick and cohesive. It is commonly finished with melted butter and served as a hearty main dish.
How is Herse traditionally cooked?
Herse is cooked slowly so the grain and meat become very tender, then stirred and mashed together. The exact grain and cooking method vary by region; melted butter is often added before serving.
Is Herse the same as keşkek?
No, Herse and keşkek are related but not identical dishes. Both combine grain and meat, but recipes and regional traditions differ; Herse may be made with bulgur and chicken, while keşkek commonly uses hulled wheat.
What meat is used in Herse?
Chicken is a common choice for Herse, though some regional recipes use other meat. Cook the meat until tender, remove any bones, and shred it before mixing it thoroughly with the softened grain.
Can Herse be made with bulgur instead of whole wheat?
Yes, some Herse recipes use bulgur, while others call for hulled or cracked wheat. Bulgur generally softens more quickly, so add liquid gradually and check the texture as it cooks.
What does Herse taste like?
Herse has a mild, savory taste from the grain and meat, with richness from the butter often spooned over it. Its texture is thick and soft rather than loose like a grain pilaf.
What is Herse served with?
Herse is usually served hot as a main course, with melted butter on top. Pickles or a fresh salad make good accompaniments, adding a crisp, tangy contrast to its soft texture.
Can you make Herse without butter?
Yes, you can leave butter out of Herse or use a little olive oil instead. The dish will still come together, though it will lack the rich, buttery finish found in many traditional versions.
Can Herse be cooked in a pressure cooker?
Yes, a pressure cooker can soften the grain and meat more quickly. Use enough liquid for the grain to cook, follow your cooker’s instructions, and mash the ingredients together after releasing the pressure.
How should leftover Herse be reheated?
Reheat leftover Herse gently in a saucepan, stirring in a splash of water to loosen its thick texture. Keep it refrigerated in a covered container and use it within a few days.
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Nutrition data compiled from USDA FoodData Central and scientific sources.