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Chicken-filled pastry
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Chicken-filled Şemşomak (120 g) has 342 calories. That works out to 285 calories per 100 g. It contains 33.4 g of carbs, 15 g of protein, 16.3 g of fat and 2.2 g of fiber. Its 19.2 µg of Selenium covers 35% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 120 g
342
KCAL / 120G
Carbs
33.4g
· 12% DV
Protein
15g
· 30% DV
Fat
16.3g
· 21% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 39% · Protein 18% · Fat 43%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 342 kcal | |
| Total fat | 16.3 g | 21% |
| Saturated fat | 3.72 g | 19% |
| Trans fat | 0.1 g | |
| Sodium | 492 mg | 21% |
| Total carbohydrate | 33.4 g | 12% |
| Fiber | 2.2 g | 8% |
| Protein | 15 g | 30% |
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 | 342 kcal |
| ½ piece (half) | 60 g | 171 kcal |
| 1 piece (small) | 70 g | 200 kcal |
| 1 serving (mini) | 90 g | 257 kcal |
| 100 g | 100 g | 285 kcal |
| 1 serving (medium) | 150 g | 428 kcal |
| 1 piece (large) | 170 g | 485 kcal |
| 2 piece (double) | 240 g | 684 kcal |
| 1 serving (large) | 250 g | 713 kcal |
Calculated from 285 calories per 100 g.
Chicken-filled Şemşomak is a pastry made by enclosing a chicken filling in dough. Recipes can differ in the seasoning, shape and cooking method, so versions may not look or taste exactly alike.
Chicken-filled Şemşomak belongs to the regional şemşomak pastry tradition associated with southeastern Turkey and nearby areas. The name and recipes are not always used uniformly, so its exact origin can vary in accounts.
Chicken-filled Şemşomak is made by placing seasoned chicken filling on rolled dough, sealing it, and cooking the pastry. Seal the edges firmly so the filling stays inside as the dough cooks.
Chicken is the defining ingredient in Chicken-filled Şemşomak, and onion and spices are common additions. The chicken may be cooked and shredded or cut into small pieces and sautéed before it is wrapped.
Chicken-filled Şemşomak can be baked or fried, depending on the recipe. Baking uses less added oil, while frying gives the dough a crispier exterior.
Chicken-filled Şemşomak uses a dough that can be rolled out and sealed around the filling. Recipes vary in dough ingredients and thickness, so follow the version you are using rather than assuming it is a single fixed pastry style.
Chicken-filled Şemşomak can be served with yogurt, a yogurt drink or a fresh salad. These make a cooling, lighter contrast to the warm pastry and chicken filling.
Yes, you can freeze Chicken-filled Şemşomak before cooking. Freeze the pieces separately first so they do not stick together, then transfer them to a sealed container; follow your recipe for cooking from frozen or thawed.
Refrigerate leftover Chicken-filled Şemşomak in a covered container once it has cooled, rather than leaving it at room temperature for an extended time. Reheat it thoroughly before serving because it contains chicken.
Bake Chicken-filled Şemşomak instead of frying it, and avoid adding more fat to the dough than the recipe needs. A well-sealed pastry also helps keep the filling contained while it cooks.
Vitamins
B3
5.04mg · 32% DV
B6
0.29mg · 17% DV
Biotin
4.8µg · 16% DV
B5
0.66mg · 13% DV
Minerals
Selenium
19µg · 35% DV
Phosphorus
166mg · 24% DV
Sodium
492mg · 21% DV
Manganese
0.38mg · 17% DV
Potassium ⭐
222mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 342 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.
Chicken-filled Şemşomak is a savoury stuffed pastry associated with southeastern Turkey: dough is filled with seasoned chicken, then shaped and cooked. Recipes and shapes vary between households, but the pastry is generally tender inside with a more substantial dough around the filling.
It is best served warm as a snack or a simple meal, often alongside ayran or salad in Turkey. For English-speaking readers elsewhere, it works well as a hand-held lunch or sharing plate, with plain yoghurt or a crisp salad to balance the pastry. The chicken contributes protein, while the dough makes it a filling source of carbohydrates; richness depends on the recipe and cooking method.
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
— Not 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
3.72g
MONOUNSATURATED
6.12g
POLYUNSATURATED
3.24g
Omega 6:3 ratio 48:1
Above the ideal 4:1 (48:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.