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Saralle with Kaşar Cheese
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Saralle with Kaşar Cheese (120 g) has 408 calories. That works out to 340 calories per 100 g. It contains 45.6 g of carbs, 15.6 g of protein, 18 g of fat and 2.6 g of fiber. Its 396 mg of Calcium covers 40% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 120 g
408
KCAL / 120G
Carbs
45.6g
· 17% DV
Protein
15.6g
· 31% DV
Fat
18g
· 23% DV
Fiber
2.6g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 45% · Protein 15% · Fat 40%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 408 kcal | |
| Total fat | 18 g | 23% |
| Saturated fat | 8.64 g | 43% |
| Trans fat | 0.11 g | |
| Sodium | 804 mg | 35% |
| Total carbohydrate | 45.6 g | 17% |
| Fiber | 2.6 g | 9% |
| Protein | 15.6 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 piece (medium) | 120 g | 408 kcal |
| 1 slice (thin) | 60 g | 204 kcal |
| 1 piece (small) | 80 g | 272 kcal |
| 1 slice (thick) | 90 g | 306 kcal |
| 100 g | 100 g | 340 kcal |
| 1 serving (large) | 150 g | 510 kcal |
| 1 piece (large) | 180 g | 612 kcal |
| 2 piece (double) | 240 g | 816 kcal |
Calculated from 340 calories per 100 g.
Saralle with Kaşar cheese is a savory dough-based snack filled with Turkish kaşar cheese. The dough is sealed around the cheese and cooked until browned; the filling softens as it heats.
To make Saralle with Kaşar cheese, place grated kaşar inside rolled-out dough, seal the edges firmly, then cook until the dough is browned. The exact method—such as baking or pan-cooking—varies by recipe.
Cheese usually leaks out of Saralle with Kaşar cheese when the dough is overfilled or its edges are not sealed well. Keep the cheese away from the edges and press the seam firmly closed before cooking.
Yes, mozzarella can replace kaşar in Saralle, but the result will taste milder and may release more moisture. Drain fresh mozzarella well, or use low-moisture mozzarella, and avoid overfilling the dough.
Saralle with Kaşar cheese is specifically filled with kaşar, a Turkish semi-hard cheese, while “cheese pastry” can refer to many pastries with different doughs and fillings. Saralle’s shape and dough depend on the recipe.
Yes, Saralle with Kaşar cheese can be served as a quick meal, especially with a fresh salad or sliced vegetables. Serve it warm so the kaşar filling is soft, and add soup for a more substantial meal.
Fresh tomatoes, cucumber, leafy salad, or soup go well with Saralle with Kaşar cheese. These sides balance its warm, savory filling; for a simple snack, it can also be served on its own.
Refrigerate leftover Saralle with Kaşar cheese in a covered container once it has cooled, and eat it within a few days. Reheat it in an oven or skillet to bring back some crispness; microwaving can make the dough soft.
Yes, Saralle with Kaşar cheese can be frozen after cooling. Wrap individual pieces airtight, thaw them in the refrigerator, then reheat in an oven or skillet so the dough warms through without becoming as soggy.
For a lighter Saralle with Kaşar cheese, roll the dough thin, use a smaller amount of kaşar, and bake rather than fry it. Serve it with salad or vegetables instead of adding another rich side.
Vitamins
B12
0.84µg · 35% DV
B2
0.26mg · 20% DV
B1
0.22mg · 18% DV
Vitamin A
144µg · 16% DV
Minerals
Calcium
396mg · 40% DV
Phosphorus
252mg · 36% DV
Sodium
804mg · 35% DV
Selenium
9.6µg · 17% DV
Potassium ⭐
168mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 408 calories in 1 piece (medium) (120 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.
Saralle with Kaşar cheese is a savoury, dough-based baked snack filled or topped with kaşar, a Turkish semi-hard cheese. It is commonly found in Turkish bakeries and cafés; the name does not point to a single well-known regional origin.
The outside is typically browned and the cheese softens as it bakes, making it an easy breakfast, tea-time bite or quick snack. Its dough supplies much of the carbohydrate, while the cheese adds protein and fat, so it is fairly energy-dense. Pair it with fresh vegetables or a simple salad for a more balanced plate, or enjoy it with tea when you want something substantial between meals.
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.
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
8.64g
MONOUNSATURATED
5.76g
POLYUNSATURATED
1.56g
Omega 6:3 ratio 28.8:1
Above the ideal 4:1 (28.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.