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Yogurt, boiled egg, garlic, olive oil meze
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Adem (yogurt egg meze) (120 g) has 132 calories. That works out to 110 calories per 100 g. It contains 5 g of carbs, 9.1 g of protein, 8.5 g of fat and 0.2 g of fiber. Its 14.4 µg of Biotin covers 48% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 120 g
132
KCAL / 120G
Carbs
5g
· 2% DV
Protein
9.1g
· 18% DV
Fat
8.5g
· 11% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 15% · Protein 27% · Fat 58%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 132 kcal | |
| Total fat | 8.5 g | 11% |
| Saturated fat | 2.52 g | 13% |
| Trans fat | 0 g | |
| Sodium | 144 mg | 6% |
| Total carbohydrate | 5 g | 2% |
| Fiber | 0.2 g | 1% |
| Protein | 9.1 g | 18% |
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) | 120 g | 132 kcal |
| 1 tablespoon (small) | 20 g | 22 kcal |
| 2 tablespoon (medium) | 40 g | 44 kcal |
| 1 piece (half) | 60 g | 66 kcal |
| 1 serving (small) | 80 g | 88 kcal |
| 100 g | 100 g | 110 kcal |
| 1 piece (whole) | 120 g | 132 kcal |
| 1 serving (large) | 180 g | 198 kcal |
| 1 cup (medium) | 180 g | 198 kcal |
Calculated from 110 calories per 100 g.
Adem yogurt egg meze is a cold Turkish-style meze made with boiled eggs, yogurt, garlic and olive oil. The eggs are mashed or chopped and mixed with the yogurt; recipes may vary in texture and garnish.
Olive oil adds a fruity, savory finish to Adem yogurt egg meze and helps carry the flavor of any spices sprinkled on top. It is usually drizzled over the dish just before serving rather than mixed in.
Yes, you can make Adem yogurt egg meze with plain Greek yogurt. Its thick texture works well, though it may taste tangier than regular yogurt; loosen it with a small spoonful of water if the mixture feels too dense.
To keep Adem yogurt egg meze from becoming watery, use thick yogurt and let the boiled eggs cool fully before mixing. If your yogurt has liquid on top, drain it first, and add salt shortly before serving.
No, freezing is not recommended for Adem yogurt egg meze. Once thawed, yogurt can separate and turn grainy, while the egg mixture may lose its smooth texture; make it fresh or keep it chilled instead.
Adem yogurt egg meze is served cold or cool, not hot. Chill it after mixing if you want a refreshing starter, and take it out shortly before serving so it is not ice-cold.
Yes, you can leave the olive oil off Adem yogurt egg meze. The boiled egg, yogurt and garlic still make a complete-tasting mixture; fresh herbs or a little paprika can add flavor without an oil drizzle.
Adem yogurt egg meze should not sit at room temperature for an extended period because it contains both yogurt and cooked egg. Set out a small portion and keep the rest refrigerated, replenishing the serving dish as needed.
Either texture works for Adem yogurt egg meze: mashing gives a smoother, spreadable mixture, while chopping leaves distinct pieces of egg. For a more even result, mash the yolks and finely chop the whites before mixing.
No, lemon juice is not essential in Adem yogurt egg meze; yogurt already provides a tangy flavor. A small squeeze can brighten a version made with mild yogurt, but add it gradually so the mixture does not become too sharp or thin.
Vitamins
Biotin
14.4µg · 48% DV
B12
0.84µg · 35% DV
B5
1.08mg · 22% DV
B2
0.28mg · 22% DV
Minerals
Selenium
16µg · 29% DV
Phosphorus
132mg · 19% DV
Iodine
22µg · 15% DV
Calcium
96mg · 10% DV
Sodium
144mg · 6% DV
Potassium ⭐
132mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 132 calories in 1 serving (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.
Adem (yogurt egg meze) is a Turkish-style cold meze made with boiled egg, yogurt, garlic and olive oil. The yogurt brings a cool tang, while the egg makes the mixture creamy and satisfying; garlic and a drizzle of oil give it its savoury finish.
In Turkey, it is served as part of a shared meze spread or alongside a meal, ready to scoop up with bread. Its protein content makes a modest portion more filling than many vegetable-based dips. For a lighter version, use lower-fat yogurt and keep the olive oil drizzle modest; it also pairs well with crisp vegetables or warm flatbread.
High
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 2
Minimally 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
2.52g
MONOUNSATURATED
3.24g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 9.6:1
Above the ideal 4:1 (9.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.