1 serving (medium) of Keşkek (250 g) has 350 calories. That works out to 140 calories per 100 g. It contains 55 g of carbs, 16.3 g of protein, 6.3 g of fat and 7 g of fiber. Its 3 mg of Zinc covers 27% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.

What is Keşkek?

Keşkek is a traditional dish from Anatolia, made by slowly cooking wheat with meat—often lamb or chicken—until the grains soften and break down. The mixture is traditionally beaten or stirred to a thick, cohesive consistency, with regional and household variations in the meat and texture.

In Turkey it is often prepared for weddings, religious festivals and other communal gatherings, then served hot with melted butter and red pepper on top. Its wheat makes it a filling, carbohydrate-rich meal, while the meat contributes protein; a 100 g portion has 6.5 g of protein. For a lighter serving, use less butter and pair it with a fresh salad or pickles.

Keşkek Nutrition Facts

Selected: 100 g

140

KCAL / 100G

Carbs

22g

· 8% DV

Protein

6.5g

· 13% DV

Fat

2.5g

· 3% 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 64% · Protein 19% · Fat 17%

Keşkek Vitamins & Minerals

Vitamins

B12

0.22µg · 9% DV

0.09mg · 8% DV

1.2mg · 8% DV

0.35mg · 7% DV

Minerals

Selenium

6µg · 11% DV

Zinc

1mg · 9% DV

Phosphorus

65mg · 9% DV

Iron

1mg · 6% DV

How Nutritious Is Keşkek?

Nutrient density

Medium

55/ 100

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

50/ 100

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.

Keşkek Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Keşkek

To burn the 140 calories in 100 g:

🚶

35min

Walking (5 km/h)

🏃

14min

Running (8 km/h)

🚴

19min

Cycling

🏊

16min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Keşkek 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 Keşkek Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Keşkek 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

Keşkek Fat Profile

SATURATED

0.8g

MONOUNSATURATED

0.7g

POLYUNSATURATED

0.25g

⚖️

Omega 6:3 ratio 4.5:1

Above the ideal 4:1 (4.5:1).

Compare Keşkek

🍲vs🍚

Keşkek vs Bulgur Pilaf20 kcal more per 100 g

→🍲vs🍝

Keşkek vs Whole wheat pasta16 kcal more per 100 g

→🍲vs🥖

Keşkek vs Breadstick270 kcal fewer per 100 g

→🍲vs🥯

Keşkek vs Simit200 kcal fewer per 100 g

→

Foods Similar to Keşkek

🍚

Bulgur Pilaf

120 kcal

🍝

Whole wheat pasta

124 kcal

🥖

Breadstick

410 kcal

🥯

Simit

340 kcal

🥣

Granola

450 kcal

🍚

Rice Pilaf

150 kcal

🍚

Basmati Rice Pilaf

140 kcal

🍝

Pasta (Boiled)

155 kcal

Frequently Asked Questions About Keşkek

What is Keşkek?

Keşkek is a traditional Turkish dish of wheat cooked until soft with meat, then beaten or mashed into a thick, cohesive mixture. It is commonly finished with melted butter and red pepper and served as a hearty main dish.

How do you make Keşkek?

To make Keşkek, simmer soaked wheat with meat until both are very tender, then shred the meat and beat or mash everything together. Keep stirring as it thickens; serve it hot with butter poured over the top.

What kind of wheat is used in Keşkek?

Keşkek is usually made with hulled wheat, often sold as wheat berries or aşurelik wheat in Turkish shops. The grains are soaked before cooking so they soften enough to break down and blend with the meat.

What meat goes into Keşkek?

Lamb is a common choice for Keşkek, though regional and household versions may use chicken or beef. The meat cooks with the wheat until tender, then is shredded and mixed back in to give the dish its characteristic texture.

Why is Keşkek traditionally beaten?

Keşkek is beaten to break down the cooked wheat and bind it with the shredded meat, creating its signature thick texture. Traditionally this is done with a wooden mallet in a large pot; at home, a sturdy spoon can work.

Where does Keşkek come from?

Keşkek is a traditional dish found across Anatolia and is closely associated with communal celebrations in Turkey. Its ceremonial tradition is recognized on UNESCO’s Intangible Cultural Heritage list, reflecting the shared preparation and serving of the dish.

Is Keşkek the same as haleem?

No. Keşkek and haleem are both slow-cooked wheat-and-meat dishes, but they belong to different culinary traditions and their recipes and seasonings vary. Keşkek is especially associated with Turkish celebrations and is often served with a butter and red-pepper topping.

How is Keşkek served?

Keşkek is served hot, often with melted butter and red pepper spooned over it. It can be the centerpiece of a celebratory meal; a fresh salad or pickles provide a crisp contrast to its soft, rich texture.

Can you make vegetarian Keşkek?

Yes, you can make a meat-free version of Keşkek by cooking the wheat in vegetable stock and finishing it with butter or olive oil. It will not have the traditional meat flavor, but slow cooking and mashing still give it a cohesive texture.

Can you freeze leftover Keşkek?

Yes, Keşkek freezes well in airtight, portion-sized containers, though thawed portions may become thicker or slightly grainier. Thaw it in the refrigerator and reheat gently with a splash of water, stirring until smooth and steaming hot.

Have another question about Keşkek?

Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.

Scan calories with your camera

Instant AI nutrition analysis

Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026