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A traditional Maraş tarhana dish made with fermented wheat and yogurt, providing protein and calcium.
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Maraş tarhana with yogurt (250 g) has 320 calories. That works out to 128 calories per 100 g. It contains 45.5 g of carbs, 15.3 g of protein, 8.5 g of fat and 5.8 g of fiber. Its 252.5 mg of Phosphorus covers 36% of the Daily Value. Its glycemic index is 54 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 250 g
320
KCAL / 250G
Carbs
45.5g
· 17% DV
Protein
15.3g
· 31% DV
Fat
8.5g
· 11% DV
Fiber
5.8g
· 21% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 57% · Protein 19% · Fat 24%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 320 kcal | |
| Total fat | 8.5 g | 11% |
| Saturated fat | 4.3 g | 22% |
| Trans fat | 0.1 g | |
| Sodium | 890 mg | 39% |
| Total carbohydrate | 45.5 g | 17% |
| Fiber | 5.8 g | 21% |
| Protein | 15.3 g | 31% |
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 | 320 kcal |
| 1 tablespoon (small) | 18 g | 23 kcal |
| 2 tablespoon (medium) | 36 g | 46 kcal |
| 100 g | 100 g | 128 kcal |
| 1 serving (small) | 180 g | 230 kcal |
| 1 cup (medium) | 220 g | 282 kcal |
| 1 bottle (medium) | 300 g | 384 kcal |
| 1 serving (large) | 350 g | 448 kcal |
Calculated from 128 calories per 100 g.
Maraş tarhana with yogurt is made from cooked cracked wheat mixed with yogurt, fermented, and dried in thin layers. The dried pieces can be stored for later and prepared as a soup or eaten as a crunchy snack.
To make soup with Maraş tarhana with yogurt, soak the dried pieces in water until they soften, then cook them in a pot while stirring. Stirring as the mixture heats helps prevent lumps; herbs or spices can be added to taste.
Maraş tarhana with yogurt is eaten either dry as a snack or cooked into soup. Break dry pieces into manageable bites, or soak them in water and simmer them for a warm dish.
Maraş tarhana with yogurt is based on cracked wheat and yogurt and is dried in pieces that can also be eaten as a snack. Many other Turkish tarhanas are made with vegetables and seasonings and are mainly prepared as soup.
Yes, Maraş tarhana with yogurt is fermented before it is dried. Fermentation is part of the traditional preparation of the wheat-and-yogurt mixture; the finished dried tarhana is then cooked or eaten as a snack.
Yes, Maraş tarhana with yogurt can be eaten dry without cooking, and it is often served as a crunchy snack. If you prefer it soft, soak the pieces and cook them as soup.
Keep Maraş tarhana with yogurt in a tightly sealed container in a cool, dry place away from sunlight. Keeping moisture out helps the dried pieces stay in good condition; close the container promptly after serving.
Maraş tarhana with yogurt is hard because it is dried for storage; that texture is normal. For soup, soak the pieces in water before cooking so they soften more quickly and are easier to stir.
Maraş tarhana with yogurt has a tangy, fermented flavor from the yogurt and a wheat-based taste from the cracked wheat. Dry pieces are crunchy, while cooking them into soup gives them a soft texture.
Yes, Maraş tarhana with yogurt provides protein and calcium, partly because it contains yogurt as well as wheat. It can add these nutrients to a meal, but it should not be treated as a remedy or a complete diet on its own.
Vitamins
B12
0.7µg · 29% DV
B2
0.35mg · 27% DV
B3
2.8mg · 18% DV
B5
0.8mg · 16% DV
Minerals
Sodium
890mg · 39% DV
Phosphorus
253mg · 36% DV
Selenium
18µg · 33% DV
Manganese
0.7mg · 30% DV
Potassium ⭐
415mg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 320 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.
Maraş tarhana with yogurt is a traditional preparation from Kahramanmaraş in southeastern Turkey, made by fermenting cracked wheat with yogurt and then drying it. The dried pieces can be eaten crisp as a snack or simmered with water into a tangy, filling soup. In Turkey, it is enjoyed both ways; outside the region, it also makes a distinctive pantry staple for a quick soup or a savoury snack. Wheat makes it a source of carbohydrates and some fibre, while yogurt contributes protein and calcium. For a lighter bowl, keep added oil modest and serve it with a fresh salad.
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.
Contains these allergens:
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
SATURATED
4.3g
MONOUNSATURATED
2.15g
POLYUNSATURATED
2.3g
Omega 6:3 ratio 9.8:1
Above the ideal 4:1 (9.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.