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Traditional Black Sea dish with cornmeal and cheese
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Regli Kaçamagi (180 g) has 378 calories. That works out to 210 calories per 100 g. It contains 39.6 g of carbs, 13.5 g of protein, 18 g of fat and 3.8 g of fiber. Its 0.9 µg of B12 covers 38% of the Daily Value. Its glycemic index is 68 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 180 g
378
KCAL / 180G
Carbs
39.6g
· 14% DV
Protein
13.5g
· 27% DV
Fat
18g
· 23% DV
Fiber
3.8g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 42% · Protein 14% · Fat 44%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 378 kcal | |
| Total fat | 18 g | 23% |
| Saturated fat | 9.36 g | 47% |
| Trans fat | 0.09 g | |
| Sodium | 576 mg | 25% |
| Total carbohydrate | 39.6 g | 14% |
| Fiber | 3.8 g | 14% |
| Protein | 13.5 g | 27% |
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) | 180 g | 378 kcal |
| 1 slice (thin) | 60 g | 126 kcal |
| 1 piece (mini) | 80 g | 168 kcal |
| 100 g | 100 g | 210 kcal |
| 1 slice (thick) | 100 g | 210 kcal |
| 1 serving (small) | 120 g | 252 kcal |
| 1 cup (whole) | 200 g | 420 kcal |
| 1 serving (large) | 250 g | 525 kcal |
| 1 piece (jumbo) | 300 g | 630 kcal |
Calculated from 210 calories per 100 g.
Regli Kaçamagi is a traditional Black Sea dish made with cornmeal and cheese. It is cooked into a thick, soft mixture; the exact texture and added ingredients vary between household and regional recipes.
To make Regli Kaçamagi, gradually stir cornmeal into hot salted water and cook until thick, then add cheese or serve it with cheese. Some recipes also use butter, but the method and proportions vary.
Regli Kaçamagi and polenta both use cornmeal, but they are not the same dish. Regli Kaçamagi is associated with Black Sea cooking and is served with cheese, while polenta has its own regional methods and toppings.
A cheese that melts well works best in Regli Kaçamagi. Some regional versions use kolot cheese; if you cannot find it, another mild melting cheese can work, though the flavor and texture will differ.
Regli Kaçamagi can be served for breakfast, especially while it is hot and soft. It also works as a filling meal at other times; serve it soon after cooking because the cornmeal thickens as it cools.
Regli Kaçamagi is a traditional dish associated with Turkey’s Black Sea region. Cornmeal is central to the dish, and local ingredients and family customs influence how it is cooked and served.
Yes, you can cook Regli Kaçamagi without cheese, but it will taste and feel different from the traditional cheese-served version. The result is a plainer cornmeal dish rather than the familiar combination of cornmeal and cheese.
Refrigerate leftover Regli Kaçamagi in a covered container once it has cooled, and eat it within a few days. It firms up as it chills, so reheat it gently with a little water to loosen the texture.
Regli Kaçamagi can be frozen, but its texture may become grainier or less smooth after thawing because cooked cornmeal firms up. Freeze it in portions in an airtight container, then thaw it in the refrigerator and reheat gently.
Regli Kaçamagi is usually savory when prepared with cheese, as in the traditional Black Sea style. Sweet cornmeal dishes exist elsewhere, but adding sugar would make this version quite different from its customary preparation.
Vitamins
B12
0.9µg · 38% DV
B2
0.32mg · 25% DV
Vitamin A
216µg · 24% DV
B5
0.81mg · 16% DV
Minerals
Phosphorus
198mg · 28% DV
Sodium
576mg · 25% DV
Calcium
216mg · 22% DV
Copper
0.13mg · 14% DV
Potassium ⭐
252mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 378 calories in 1 serving (medium) (180 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.
Regli Kaçamagi is a traditional Black Sea dish made by cooking cornmeal until thick and combining it with cheese. It is soft and hearty, with the mild sweetness of cornmeal balanced by the cheese’s savoury, salty flavour. Serve it hot as a filling meal; in its home region, it can sit comfortably on a breakfast table or be enjoyed at another time of day.
It provides a mix of carbohydrate and fat, with a moderate amount of protein; each 100 g has 210 calories. For a lighter plate, use a modest amount of cheese and pair it with a crisp salad or seasonal vegetables.
Medium
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 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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
9.36g
MONOUNSATURATED
5.04g
POLYUNSATURATED
1.98g
Omega 6:3 ratio 4.5:1
Above the ideal 4:1 (4.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.