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Traditional hearty wheat and chicken dish
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Herse with chicken (250 g) has 390 calories. That works out to 156 calories per 100 g. It contains 46 g of carbs, 23 g of protein, 12.8 g of fat and 5.3 g of fiber. Its 27.5 µg of Selenium covers 50% of the Daily Value. Its glycemic index is 52 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 250 g
390
KCAL / 250G
Carbs
46g
· 17% DV
Protein
23g
· 46% DV
Fat
12.8g
· 16% DV
Fiber
5.3g
· 19% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 47% · Protein 24% · Fat 29%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 390 kcal | |
| Total fat | 12.8 g | 16% |
| Saturated fat | 3.25 g | 16% |
| Trans fat | 0.05 g | |
| Sodium | 550 mg | 24% |
| Total carbohydrate | 46 g | 17% |
| Fiber | 5.3 g | 19% |
| Protein | 23 g | 46% |
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) | 250 g | 390 kcal |
| 1 tablespoon (shredded) | 20 g | 31 kcal |
| 100 g | 100 g | 156 kcal |
| 1 piece (small) | 120 g | 187 kcal |
| 1 cup (small) | 180 g | 281 kcal |
| 1 piece (medium) | 180 g | 281 kcal |
| 1 cup (medium) | 240 g | 374 kcal |
| 1 serving (large) | 350 g | 546 kcal |
Calculated from 156 calories per 100 g.
Herse with chicken is a traditional Turkish dish of wheat cooked until soft with chicken, then stirred or pounded into a thick, cohesive texture. It is typically made from basic ingredients at home, rather than manufactured components.
Cook the wheat until very soft, then stir it vigorously with shredded chicken so the grains break down and bind together. Add warm chicken broth gradually if the mixture gets too thick; the dish becomes firmer as it cools.
No, herse with chicken and keşkek are related wheat-and-meat dishes, but they are not always the same recipe. Both are slow-cooked and stirred until thick; ingredients, texture, and serving traditions vary by region.
Use hulled wheat, often sold as wheat berries or cracked wheat, for herse with chicken. It should soften fully during cooking so it can break down and thicken the dish; cracked wheat may cook faster than whole kernels.
Herse with chicken is associated with traditional cooking in different parts of Anatolia, rather than having one universally agreed regional origin. Local versions can differ in their wheat, seasoning, and preparation, so a family or regional recipe may be distinctive.
Yes, a pressure cooker can soften the wheat and chicken more quickly for herse with chicken. Once cooking is complete, shred the chicken, return it to the pot, and stir or mash the mixture until it reaches the thick texture you want.
Bone-in thighs or drumsticks work especially well in herse with chicken because they make a flavorful broth and stay tender during long cooking. Breast meat also works, but add it carefully to avoid drying it out.
Serve herse with chicken with a crisp salad, pickles, or plain yogurt to balance its rich, thick texture. A little melted butter with paprika or red pepper is a traditional-style topping for some versions.
Yes, herse with chicken can be frozen in airtight portions once cooled. Its texture may become firmer or slightly grainy after thawing, so reheat it gently with a splash of water or chicken broth and stir until smooth.
Use a heavy-bottomed pot and stir herse with chicken regularly, especially as the wheat softens and the mixture thickens. Keep the heat low and add warm water or broth if the bottom begins to catch.
Vitamins
B3
7mg · 44% DV
Biotin
7.5µg · 25% DV
B5
1.2mg · 24% DV
B6
0.4mg · 24% DV
Minerals
Selenium
28µg · 51% DV
Manganese
1.05mg · 46% DV
Phosphorus
255mg · 36% DV
Copper
0.22mg · 24% DV
Sodium
550mg · 24% DV
Potassium ⭐
370mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 390 calories in 1 serving (medium) (250 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.
Herse with chicken is a traditional Turkish dish made by simmering wheat and chicken until both are very soft, then stirring or pounding them into a thick, cohesive mixture. Recipes vary by region and household, and it is often associated with home cooking and meals shared with a crowd.
Served hot as a main dish, it may be finished with a little butter. The wheat makes it a hearty source of carbohydrates, while the chicken contributes protein; per 100 g, it provides 9.2 g of protein. For a lighter plate, go easy on the butter and serve it with a crisp salad or plain yogurt.
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.
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
3.25g
MONOUNSATURATED
4.25g
POLYUNSATURATED
2.5g
Omega 6:3 ratio 21.5:1
Above the ideal 4:1 (21.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.