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Traditional semolina dessert made with cheese and syrup
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Semolina dessert with cheese (140 g) has 371 calories. That works out to 265 calories per 100 g. It contains 51.1 g of carbs, 9.5 g of protein, 14.3 g of fat and 1.5 g of fiber. Its 176.4 mg of Phosphorus covers 25% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 140 g
371
KCAL / 140G
Carbs
51.1g
· 19% DV
Protein
9.5g
· 19% DV
Fat
14.3g
· 18% DV
Fiber
1.5g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 55% · Protein 10% · Fat 35%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 371 kcal | |
| Total fat | 14.3 g | 18% |
| Saturated fat | 7.14 g | 36% |
| Trans fat | 0.17 g | |
| Sodium | 199 mg | 9% |
| Total carbohydrate | 51.1 g | 19% |
| Fiber | 1.5 g | 5% |
| Protein | 9.5 g | 19% |
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) | 140 g | 371 kcal |
| 2 tablespoon (shredded) | 40 g | 106 kcal |
| 1 piece (small) | 60 g | 159 kcal |
| 1 piece (medium) | 90 g | 239 kcal |
| 100 g | 100 g | 265 kcal |
| ½ cup (half) | 110 g | 292 kcal |
| 1 piece (large) | 140 g | 371 kcal |
| 1 serving (large) | 220 g | 583 kcal |
| 1 cup (whole) | 220 g | 583 kcal |
Calculated from 265 calories per 100 g.
Semolina dessert with cheese is made by cooking semolina with liquid and fat, layering or mixing it with cheese, then adding syrup. Recipes differ in whether it is cooked on the stovetop or baked, so follow the method for your version.
A mild, unsalted cheese that softens when heated works best in semolina dessert with cheese. Turkish künefe cheese or unsalted mozzarella can work; salty, strongly flavored cheeses may overpower the syrup and change the dessert’s texture.
No. Semolina dessert with cheese uses semolina, while kunafa is typically made with shredded pastry such as kataifi. Both may combine cheese and syrup, but their textures and preparation are different.
Yes, many versions of semolina dessert with cheese can be cooked on the stovetop in a covered pan. Use gentle heat so the semolina cooks through and the cheese softens without the base scorching.
The cheese in semolina dessert with cheese may not stretch if the variety is crumbly, too salty, or low in moisture. Choose a mild melting cheese and serve the dessert warm for a softer, more elastic texture.
Semolina dessert with cheese is often best served warm, when the cheese is soft and the syrup has soaked in. It can also be eaten chilled, but cooling firms the semolina and makes the cheese less stretchy.
Yes, low-moisture, mild mozzarella can stand in for the unsalted melting cheese in semolina dessert with cheese. Drain or blot fresh mozzarella first, since excess moisture can make the semolina layer watery.
Store leftover semolina dessert with cheese covered in the refrigerator because it contains dairy. For the best texture, eat it within a few days; discard it if its smell or appearance changes.
Yes, reheat semolina dessert with cheese gently until warmed through. A covered pan over low heat helps prevent the syrup from scorching; a microwave also works for an individual portion, though it may soften the texture unevenly.
Serve semolina dessert with cheese with unsweetened tea or coffee to balance its syrupy sweetness. Fresh fruit is another light accompaniment; adding more syrup or rich toppings can make an already sweet dessert feel heavier.
Vitamins
B12
0.39µg · 16% DV
Vitamin A
119µg · 13% DV
B2
0.17mg · 13% DV
Biotin
2.94µg · 10% DV
Minerals
Phosphorus
176mg · 25% DV
Selenium
10µg · 18% DV
Calcium
165mg · 17% DV
Manganese
0.31mg · 13% DV
Sodium
199mg · 9% DV
Potassium ⭐
157mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 371 calories in 1 serving (medium) (140 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.
Semolina dessert with cheese combines semolina and cheese with a sweet syrup. Recipes vary in the type of cheese and in how the mixture is cooked or set, so the finished dessert may be soft and spoonable or firm enough to cut. It is associated with Turkish home cooking and dessert traditions.
The grainy tenderness of semolina meets the cheese’s richer, savoury note, softened by the syrup. In Turkey it is usually served after a meal, sometimes with tea; elsewhere, it works as a small sweet course with coffee or tea. It is energy-dense, with 265 calories per 100 g, so a modest portion is satisfying. For a less sweet finish, serve smaller pieces and go easy on extra syrup.
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
7.14g
MONOUNSATURATED
4.34g
POLYUNSATURATED
0.98g
Omega 6:3 ratio 14.5:1
Above the ideal 4:1 (14.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.