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Traditional spiced Osmaniye pastry/bread served with yogurt.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Osmaniye kombesi with yogurt (90 g) has 281 calories. That works out to 312 calories per 100 g. It contains 39.4 g of carbs, 7.8 g of protein, 10.4 g of fat and 1.9 g of fiber. Its 16.2 µg of Selenium covers 29% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 90 g
281
KCAL / 90G
Carbs
39.4g
· 14% DV
Protein
7.8g
· 16% DV
Fat
10.4g
· 13% DV
Fiber
1.9g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 56% · Protein 11% · Fat 33%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 281 kcal | |
| Total fat | 10.4 g | 13% |
| Saturated fat | 3.69 g | 18% |
| Trans fat | 0.11 g | |
| Sodium | 369 mg | 16% |
| Total carbohydrate | 39.4 g | 14% |
| Fiber | 1.9 g | 7% |
| Protein | 7.8 g | 16% |
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 piece (medium) | 90 g | 281 kcal |
| 1 piece (mini) | 25 g | 78 kcal |
| 1 slice (thin) | 35 g | 109 kcal |
| 1 piece (small) | 45 g | 140 kcal |
| 1 slice (thick) | 55 g | 172 kcal |
| 100 g | 100 g | 312 kcal |
| 1 serving (half) | 120 g | 374 kcal |
| 1 piece (large) | 140 g | 437 kcal |
| 1 serving (whole) | 240 g | 749 kcal |
Calculated from 312 calories per 100 g.
Osmaniye kombesi with yogurt is a traditional spiced bread or pastry associated with Osmaniye, Türkiye. It is served with yogurt, which accompanies the baked dough rather than defining a single fixed recipe.
Osmaniye kombesi with yogurt is made by mixing and shaping a seasoned dough, then baking it. Recipes vary in details such as leavening and the fat used; yogurt is typically served alongside the finished kombesi.
Yogurt is generally served on the side with Osmaniye kombesi, rather than mixed into the dough. The name describes the customary serving, although household recipes can differ.
Osmaniye kombesi with yogurt comes from Osmaniye in southern Türkiye. It is a regional specialty, and its exact preparation and presentation can vary between local and family recipes.
Osmaniye kombesi is known for its spiced dough and its pairing with yogurt. “Kömbe” refers to different regional baked foods in Türkiye, so another region’s kömbe may have a different recipe, shape, or filling.
Osmaniye kombesi is seasoned, but there is no single spice blend used in every version. Osmaniye and family recipes differ, so follow a regional recipe for its particular combination rather than assuming one fixed list.
Serve Osmaniye kombesi warm or at room temperature with yogurt on the side. Cut or break the baked dough into portions and offer the yogurt separately so it can be eaten alongside each piece.
Yes, Osmaniye kombesi with yogurt can be eaten for breakfast. Its savory, spiced dough works as a breakfast option, and it can be served with tea or with the yogurt that traditionally accompanies it.
Yes, you can make Osmaniye kombesi with yogurt at home by preparing a spiced dough and baking it. Recipes differ on how the dough is leavened and shaped; serve the yogurt separately with the finished bread.
Store leftover Osmaniye kombesi separately from the yogurt in a sealed container, and refrigerate the yogurt. Reheat the kombesi briefly in an oven before serving; keeping the yogurt cold preserves its texture.
Vitamins
B1
0.16mg · 13% DV
Biotin
3.6µg · 12% DV
B3
1.89mg · 12% DV
B2
0.14mg · 11% DV
Minerals
Selenium
16µg · 29% DV
Manganese
0.38mg · 17% DV
Phosphorus
115mg · 16% DV
Sodium
369mg · 16% DV
Potassium ⭐
128mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 281 calories in 1 piece (medium) (90 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.
Osmaniye kombesi with yogurt is a regional baked pastry or bread from Osmaniye in southern Turkey. It is made from seasoned dough and served with yogurt; the exact spices and texture can vary between home recipes. It is generally more substantial than a crisp pastry, with a browned outside and a soft, filling centre.
In its home region, it can be enjoyed as a snack or alongside a meal, with the yogurt balancing the warm spice notes. For English-speaking diners elsewhere, it works well as a savoury brunch or light lunch with salad. It is mainly a carbohydrate-rich baked dish, with some protein; a moderate piece alongside plain yogurt makes a satisfying serving.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
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 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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.69g
MONOUNSATURATED
2.88g
POLYUNSATURATED
2.07g
Omega 6:3 ratio 37.8:1
Above the ideal 4:1 (37.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.