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Traditional Anatolian dish made with wheat and chicken, source of protein and fiber
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Keeskek with chicken (200 g) has 240 calories. That works out to 120 calories per 100 g. It contains 32 g of carbs, 15 g of protein, 5 g of fat and 4.4 g of fiber. Its 12 µg of Selenium covers 22% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 200 g
240
KCAL / 200G
Carbs
32g
· 12% DV
Protein
15g
· 30% DV
Fat
5g
· 6% DV
Fiber
4.4g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 55% · Protein 26% · Fat 19%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 240 kcal | |
| Total fat | 5 g | 6% |
| Saturated fat | 1.2 g | 6% |
| Trans fat | 0 g | |
| Sodium | 360 mg | 16% |
| Total carbohydrate | 32 g | 12% |
| Fiber | 4.4 g | 16% |
| Protein | 15 g | 30% |
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) | 200 g | 240 kcal |
| 100 g | 100 g | 120 kcal |
| 1 piece (half) | 100 g | 120 kcal |
| 1 serving (small) | 150 g | 180 kcal |
| 1 cup (whole) | 220 g | 264 kcal |
| 1 serving (large) | 300 g | 360 kcal |
| 1 bottle (jumbo) | 400 g | 480 kcal |
| 2 serving (double) | 400 g | 480 kcal |
Calculated from 120 calories per 100 g.
Keeskek with chicken is a traditional Anatolian dish of wheat and chicken cooked until tender, then pounded into a thick, cohesive porridge. It is often prepared for weddings and communal celebrations, and is commonly finished with butter infused with red pepper.
Keeskek with chicken is made by simmering wheat and chicken until both are very tender, then shredding the chicken and pounding it into the wheat. Keep mixing and pounding while hot until the grains break down and the dish becomes thick and stretchy.
Keeskek with chicken is usually made with hulled whole wheat, often sold as wheat berries or ashure wheat. Soaking it beforehand helps it cook more evenly and shortens cooking time; cracked wheat softens faster but gives the dish a less traditional texture.
No, Keeskek with chicken is not the same as ashure. Keeskek is a savory dish pounded from wheat and chicken, while ashure is a sweet pudding made with wheat, legumes, and dried fruit. In some Turkish regions, a similar name to ashure is used for keşkek.
Keeskek with chicken becomes sticky and stretchy because thoroughly cooked wheat releases starch as it is pounded. If yours stays grainy, cook the wheat longer and pound the mixture while hot; adding the shredded chicken before pounding helps it bind together.
Keeskek with chicken comes from Anatolian cooking traditions and is associated with communal meals and celebrations. Recipes vary by region and household, but the defining method is cooking wheat until soft and pounding it with meat into a cohesive dish.
Keeskek with chicken is often topped with butter melted with red pepper and served as a main dish. Pickles, a fresh salad, or yogurt make suitable accompaniments, while the dish itself is common at Turkish weddings and other large gatherings.
Yes, you can make Keeskek with chicken in a pressure cooker. Cook the soaked wheat and chicken until very tender, following your cooker’s instructions; once the pressure has released, shred the chicken and pound or stir everything until thick.
Store leftover Keeskek with chicken in a covered container in the refrigerator once it has cooled. Reheat it gently in a saucepan, stirring often; it thickens as it stands, so loosen it with a little hot water or chicken stock.
Yes, Keeskek with chicken can be frozen in airtight portions after cooling. Thaw it in the refrigerator and reheat gently with a splash of water or chicken stock, stirring as it warms to restore its thick, smooth consistency.
Vitamins
B6
0.26mg · 15% DV
B1
0.18mg · 15% DV
B3
2.4mg · 15% DV
Biotin
4.4µg · 15% DV
Minerals
Selenium
12µg · 22% DV
Manganese
0.46mg · 20% DV
Phosphorus
130mg · 19% DV
Sodium
360mg · 16% DV
Potassium ⭐
220mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 240 calories in 1 serving (medium) (200 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.
Keeskek with chicken is an Anatolian dish made by slowly cooking wheat with chicken, then pounding or stirring it until the grains soften into a thick, cohesive porridge. It is closely associated with communal cooking and celebrations in parts of Turkey, with local variations in seasoning and texture.
Served hot, it is often finished with melted butter and spices and makes a substantial centrepiece for a shared meal. The wheat contributes fibre and carbohydrates, while the chicken adds protein; each 100 g provides 7.5 g of protein. For a lighter serving, go easy on the buttery topping and pair it with a crisp salad or vegetables.
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.
No known major 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
1.2g
MONOUNSATURATED
1.4g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 5.5:1
Above the ideal 4:1 (5.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.