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Yogurt-topped meat-filled pastry
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Yogurt manti börek has 220 calories. It contains 20 g of carbs, 10.5 g of protein, 11 g of fat and 1.3 g of fiber. Its 0.7 µg of B12 covers 27% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
220
KCAL / 100G
Carbs
20g
· 7% DV
Protein
10.5g
· 21% DV
Fat
11g
· 14% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 36% · Protein 19% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 220 kcal | |
| Total fat | 11 g | 14% |
| Saturated fat | 4.1 g | 21% |
| Trans fat | 0.12 g | |
| Sodium | 390 mg | 17% |
| Total carbohydrate | 20 g | 7% |
| Fiber | 1.3 g | 5% |
| Protein | 10.5 g | 21% |
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) | 100 g | 220 kcal |
| 1 piece (mini) | 35 g | 77 kcal |
| 1 piece (small) | 60 g | 132 kcal |
| 100 g | 100 g | 220 kcal |
| 1 piece (large) | 150 g | 330 kcal |
| 1 serving (large) | 180 g | 396 kcal |
| 2 piece (double) | 200 g | 440 kcal |
| 1 serving (jumbo) | 250 g | 550 kcal |
Calculated from 220 calories per 100 g.
Yogurt manti börek is a Turkish pastry made with small dough parcels, commonly filled with seasoned minced meat and served under yogurt. Recipes vary, but garlic yogurt and a drizzle of spiced butter are familiar toppings.
To make yogurt manti börek, fill and seal small pieces of dough with seasoned meat, then cook them according to the recipe. Serve with yogurt, often mixed with garlic, and add melted butter with pepper or paprika if desired.
No. Yogurt manti börek shares manti's meat filling and yogurt topping, but its dough shape and preparation distinguish it from classic Turkish manti. The börek version can use larger or differently folded pieces, depending on the recipe.
Yogurt manti börek is most often filled with ground beef or lamb, usually seasoned with onion, salt, and spices. Some home recipes use a different minced meat or seasoning, so there is no single required filling.
Yogurt manti börek can be baked, boiled, or prepared with another cooking method, depending on the recipe and dough. Follow the method specified for your version; baking generally gives the pastry a firmer surface than boiling.
Yogurt manti börek usually turns soggy when the yogurt sauce sits on the pastry too long or when the cooked dough is overly wet. Keep the yogurt separate until serving, and drain boiled pieces well before adding toppings.
Yes, you can shape yogurt manti börek in advance and keep the uncooked pieces covered and chilled until you are ready to cook them. Store the yogurt topping separately and add it just before serving to preserve the pastry's texture.
Keep leftover yogurt manti börek refrigerated in a covered container and eat it within a few days. If possible, store the pastry separately from the yogurt, since the topping softens it; reheat the pastry thoroughly before serving.
Yes, yogurt manti börek freezes best before cooking and without the yogurt topping. Arrange the shaped pieces so they do not stick together, freeze them, then cook from frozen or thaw them safely before cooking according to your recipe.
Yogurt manti börek is often served as a filling main dish, with a simple salad or pickles alongside. Garlic yogurt and butter with red pepper are commonly served on top, so additional rich sides are usually unnecessary.
Vitamins
B12
0.65µg · 27% DV
B3
3.1mg · 19% DV
B2
0.19mg · 15% DV
B1
0.16mg · 13% DV
Minerals
Selenium
15µg · 27% DV
Phosphorus
155mg · 22% DV
Sodium
390mg · 17% DV
Zinc
1.7mg · 15% DV
Potassium ⭐
190mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 220 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.
Yogurt manti börek brings together the meat-filled, dumpling-like idea of mantı and börek pastry, with yogurt spooned over the cooked pieces. Home recipes vary: the pastry may be folded into small parcels or rolled and cut, then served warm, sometimes with a buttery sauce.
It makes a hearty main dish, often balanced with a fresh salad or vegetables rather than another rich side. The meat and yogurt contribute protein, while the pastry makes it substantial; a 100 g serving provides 10.5 g of protein. For a lighter plate, use plain yogurt and go easy on the butter sauce.
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
4.1g
MONOUNSATURATED
4.25g
POLYUNSATURATED
1.8g
Omega 6:3 ratio 20.6:1
Above the ideal 4:1 (20.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.