1 piece (medium) of Kir Pidesi (120 g) has 264 calories. That works out to 220 calories per 100 g. It contains 45.6 g of carbs, 9 g of protein, 5.4 g of fat and 2.6 g of fiber. Its 0.3 mg of B1 covers 22% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.

What is Kir Pidesi?

Kir Pidesi is a Turkish folded flatbread: thin dough is filled, sealed into a long, slim shape and baked, traditionally in a stone oven. Common fillings include minced meat, cheese or potato, and the crust often emerges golden with light blistering.

It is best eaten warm, when the outside is lightly crisp and the centre soft. In Turkey it makes an easy lunch or snack, often paired with ayran; elsewhere, it works well as a savoury bakery meal alongside salad or yoghurt. The thin dough keeps it relatively light for a filled bread, though the filling affects how substantial it feels. Choose a cheese or potato version and add fresh vegetables for a simple, balanced plate.

Kir Pidesi Nutrition Facts

Selected: 100 g

220

KCAL / 100G

Carbs

38g

· 14% DV

Protein

7.5g

· 15% DV

Fat

4.5g

· 6% DV

Fiber

2.2g

· 8% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 68% · Protein 13% · Fat 19%

Kir Pidesi Vitamins & Minerals

Vitamins

0.22mg · 18% DV

2.1mg · 13% DV

0.38mg · 8% DV

0.09mg · 7% DV

Minerals

Sodium

340mg · 15% DV

Selenium

7.5µg · 14% DV

Phosphorus

90mg · 13% DV

Zinc

1mg · 9% DV

How Nutritious Is Kir Pidesi?

Nutrient density

Medium

35/ 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

40/ 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.

Kir Pidesi Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

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

How to Burn Off Kir Pidesi

To burn the 220 calories in 100 g:

🚶

54min

Walking (5 km/h)

🏃

22min

Running (8 km/h)

🚴

30min

Cycling

🏊

26min

Swimming

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

Is Kir Pidesi Processed?

NOVA 3

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 Kir Pidesi Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Kir Pidesi Good For?

Vegan

— Not suitable

Vegetarian

✓ 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

Kir Pidesi Fat Profile

SATURATED

1.2g

MONOUNSATURATED

1.4g

POLYUNSATURATED

⚖️

Omega 6:3 ratio 12.7:1

Above the ideal 4:1 (12.7:1).

Compare Kir Pidesi

🥟vs🍚

Kir Pidesi vs Bulgur Pilaf100 kcal more per 100 g

→🥟vs🍝

Kir Pidesi vs Whole wheat pasta96 kcal more per 100 g

→🥟vs🥖

Kir Pidesi vs Breadstick190 kcal fewer per 100 g

→🥟vs🥯

Kir Pidesi vs Simit120 kcal fewer per 100 g

→

Foods Similar to Kir Pidesi

🍚

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 Kir Pidesi

What is kir pidesi?

Kir pidesi is a Turkish folded flatbread, usually made with a thin dough wrapped around a savory filling. It is commonly baked until golden and is often sold as a long, portable piece from bakeries.

What fillings are used in kir pidesi?

Kir pidesi is commonly filled with minced meat, cheese, or potato. Minced-meat versions often include onion and seasonings, while cheese fillings vary by bakery; the filling is enclosed in the dough before baking.

How is kir pidesi different from other Turkish pide?

Kir pidesi is typically long, slim, and folded over its filling, while Turkish pide can refer to a broader range of shapes, including boat-shaped versions with open toppings. Recipes and naming can vary between bakeries.

Why is kir pidesi folded over?

Kir pidesi is folded to enclose its filling, helping keep the savory ingredients inside as the thin dough bakes. The sealed shape also makes it convenient to carry and eat without the filling sitting exposed on top.

Is kir pidesi usually made with meat?

No, kir pidesi is not always made with meat. Minced beef is a common filling, but bakeries also make cheese and potato versions, so a vegetarian filling is available in many places.

How do you stop kir pidesi from opening during baking?

Seal kir pidesi firmly along the edges before baking and avoid overfilling it. Pressing the seam closed helps keep the filling inside; too much filling can push the dough apart as it cooks.

Can you make kir pidesi at home with a lighter filling?

Yes, you can make kir pidesi with a lighter filling by using lean minced meat, limiting added oil, or choosing a vegetable-based filling. Keep the dough thin and avoid packing in too much cheese or filling.

What is the difference between kir pidesi and gözleme?

Kir pidesi is usually shaped as a long, folded, enclosed flatbread and baked. Gözleme is generally a thin flatbread filled and cooked on a hot griddle, with its own characteristic browned patches rather than a baked crust.

How should you store leftover kir pidesi?

Store leftover kir pidesi in a covered container in the refrigerator and eat it within about 3–4 days. Let it cool before storing, and reheat it until the filling is hot throughout.

Can you freeze kir pidesi?

Yes, baked kir pidesi freezes well. Cool it completely, wrap individual portions tightly, and freeze; thaw before reheating in an oven or pan to bring back some of the crust's texture.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026