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Yağlama Calories
Traditional Turkish layered flatbread with minced meat, from Kayseri.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 piece (medium) of Yağlama (180 g) has 414 calories. That works out to 230 calories per 100 g. It contains 48.6 g of carbs, 15.3 g of protein, 17.1 g of fat and 4 g of fiber. Its 0.8 µg of B12 covers 34% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
What is Yağlama?
Yağlama is a layered flatbread dish associated with Kayseri in central Turkey. Thin rounds of dough are stacked with a savoury filling of minced meat, tomato and seasonings between the layers, then cut into wedges for serving. Yogurt is commonly offered alongside.
The bread softens as it absorbs the juicy filling, making each portion tender, richly savoury and satisfying. In Turkey, it is typically shared at lunch or dinner as a substantial home-cooked meal; elsewhere, it works well as a hearty main, with a crisp salad to balance it. Its dough supplies carbohydrates, while the minced meat contributes protein. For a lighter version, use less oil in the filling and serve a generous spoonful of yogurt on the side.
Yağlama Nutrition Facts
Selected: 100 g
230
KCAL / 100G
Carbs
27g
· 10% DV
Protein
8.5g
· 17% DV
Fat
9.5g
· 12% 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 47% · Protein 15% · Fat 38%
Yağlama Vitamins & Minerals
Vitamins
B12
0.45µg · 19% DV
B3
2.1mg · 13% DV
Biotin
3.5µg · 12% DV
B1
0.13mg · 11% DV
Minerals
Sodium
340mg · 15% DV
Selenium
7.5µg · 14% DV
Phosphorus
82mg · 12% DV
Zinc
1mg · 9% DV
How Nutritious Is Yağlama?
Nutrient density
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.
Satiety score
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.
Yağlama Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Yağlama
To burn the 230 calories in 100 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.
Is Yağlama Processed?
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.
Does Yağlama Contain Allergens?
Contains these allergens:
Which Diets Is Yağlama Good For?
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
Yağlama Fat Profile
SATURATED
2.8g
MONOUNSATURATED
3.7g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 6.9:1
Above the ideal 4:1 (6.9:1).
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Frequently Asked Questions About Yağlama
What is Yağlama?
Yağlama is a traditional layered flatbread dish from Kayseri, Turkey. Thin, soft rounds are stacked with a saucy minced-meat mixture between them, then cut into portions and commonly served with yogurt.
How do you make Yağlama at home?
To make Yağlama, cook thin rounds of dough in a pan, prepare a tomato-and-minced-meat sauce, then stack the breads with sauce between each layer. Keep the filling moist so it softens the breads without making the stack soggy.
Is Yağlama the same as lahmacun?
No, Yağlama is not lahmacun. Lahmacun has its meat topping spread over one thin dough round and baked together; Yağlama layers separately cooked flatbreads with a cooked minced-meat sauce.
What meat is used in Yağlama?
Yağlama is usually made with minced beef, though some home cooks use lamb or a mixture. The meat is cooked with ingredients such as onion, tomato or tomato paste, and pepper to make the sauce between the flatbreads.
Why is Yağlama served with yogurt?
Yağlama is traditionally served with yogurt because its cool, tangy taste complements the warm, savory meat sauce. Add yogurt on the side or on top just before eating so it does not make the flatbread stack watery while it sits.
How do you eat Yağlama?
Yağlama is usually cut into wedges or portions and eaten with a fork. Its layered flatbreads absorb the sauce and become soft, so a fork is generally easier than picking up a piece by hand.
Can you make Yağlama with ready-made flatbread?
Yes, you can make a shortcut version of Yağlama with thin ready-made flatbreads. Warm them briefly and layer with the cooked meat sauce; the result may be less tender than one made with freshly prepared dough.
Can you freeze Yağlama?
Yes, Yağlama can be frozen, preferably in individual portions without the yogurt. Wrap portions well to protect them from freezer air, then thaw in the refrigerator and reheat covered so the flatbreads do not dry out.
What should you serve with Yağlama?
Serve Yağlama with yogurt and, if you like, a fresh salad or pickled vegetables. These sides add freshness and contrast to the rich, saucy layers without competing with the dish’s traditional minced-meat filling.
Is Yağlama spicy?
Yağlama can be mildly seasoned or spicy, depending on the cook. Its sauce often includes pepper, but hot pepper is optional; when making it at home, adjust the heat in the meat mixture to suit your table.
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Nutrition data compiled from USDA FoodData Central and scientific sources.