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Boiled sheep's head meat with white rice pilaf
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Kelle Söğüş and Pilav (250 g) has 425 calories. That works out to 170 calories per 100 g. It contains 40 g of carbs, 28.8 g of protein, 15.5 g of fat and 1.3 g of fiber. Its 5.5 µg of B12 covers 229% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 250 g
425
KCAL / 250G
Carbs
40g
· 15% DV
Protein
28.8g
· 58% DV
Fat
15.5g
· 20% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 39% · Protein 28% · Fat 33%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 425 kcal | |
| Total fat | 15.5 g | 20% |
| Saturated fat | 5.5 g | 28% |
| Trans fat | 0.1 g | |
| Sodium | 525 mg | 23% |
| Total carbohydrate | 40 g | 15% |
| Fiber | 1.3 g | 5% |
| Protein | 28.8 g | 58% |
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 | 425 kcal |
| 100 g | 100 g | 170 kcal |
| 1 piece (small) | 120 g | 204 kcal |
| 1 serving (small) | 180 g | 306 kcal |
| 1 piece (medium) | 180 g | 306 kcal |
| 1 cup (medium) | 200 g | 340 kcal |
| 1 piece (large) | 250 g | 425 kcal |
| 1 cup (large) | 300 g | 510 kcal |
| 1 serving (large) | 350 g | 595 kcal |
Calculated from 170 calories per 100 g.
Kelle Söğüş and Pilav is a Turkish dish of boiled sheep’s head meat served with rice pilaf. The meat is deboned and sliced, often with seasonings such as cumin and pepper; the exact cuts can vary by cook or restaurant.
Kelle Söğüş and Pilav is made by simmering a cleaned sheep’s head until tender, separating the meat from the bones, and slicing it for serving with separately cooked pilaf. The meat is commonly seasoned with cumin, pepper, onion, and parsley.
Kelle Söğüş and Pilav uses meat from a sheep’s head, commonly the cheeks and tongue. Which parts appear in a portion depends on how the head is prepared, so the mix may differ between vendors.
Kelle Söğüş and Pilav has tender, savory meat with a mild, rich flavor, paired with relatively plain rice. Cumin, chili, onion, and parsley add warmth and freshness, so the final taste can vary with the seasoning.
Kelle Söğüş and Pilav is sliced boiled head meat served alongside rice, while kelle paça is a broth-based soup made with head meat and often trotters. The former is served as pieces of meat; the latter is eaten as a soup.
Kelle Söğüş and Pilav is usually eaten with a fork, taking some sliced meat and pilaf together. You can add onion, parsley, lemon, or spices to the meat; some people also eat the söğüş with bread.
Kelle Söğüş and Pilav draws on kelle söğüş, a dish especially associated with İzmir. There, söğüş is also well known as a street food, often served with sliced meat and seasonings; pairing it with pilaf is one way to make it a fuller meal.
Kelle Söğüş and Pilav pairs well with pickles, a crisp salad, or fresh greens, which balance the rich meat and rice. Lemon and bread are also useful accompaniments, while extra rice is unnecessary because pilaf is already part of the dish.
Yes, Kelle Söğüş and Pilav can be frozen, though the rice may become softer after thawing. Cool the components promptly, pack them in airtight freezer-safe containers, and thaw them in the refrigerator before reheating thoroughly.
Leftover Kelle Söğüş and Pilav should be refrigerated promptly in covered containers and eaten within a few days. Store the meat and rice separately when practical, and discard them if they have been left at room temperature for an extended time.
Vitamins
B12
5.5µg · 229% DV
B2
0.45mg · 35% DV
Vitamin A
300µg · 33% DV
B3
5.25mg · 33% DV
Minerals
Phosphorus
238mg · 34% DV
Selenium
18µg · 33% DV
Zinc
3mg · 27% DV
Copper
0.22mg · 24% DV
Sodium
525mg · 23% DV
Potassium ⭐
300mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 425 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.
Kelle Söğüş and Pilav brings together thinly cut meat from a boiled sheep’s head and Turkish rice pilaf. Kelle söğüş is a traditional Turkish specialty, especially associated with street-food culture; the meat can include tender cheek and tongue, with a pleasantly varied texture. Here it is served alongside pilaf rather than only in the bread wrap often found at söğüş counters.
It is typically enjoyed warm or at room temperature, with herbs, onion and spices, while the rice makes it a filling main meal. The meat contributes protein, and the white-rice pilaf supplies most of the carbohydrate; a 100 g portion has 11.5 g protein. Add a crisp salad or pickles for contrast, or serve a smaller scoop of pilaf if you prefer a lighter plate.
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.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.5g
MONOUNSATURATED
5.75g
POLYUNSATURATED
1g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.