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Yogurt-based meze with tomato sauce; contains protein and calcium.
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Yogurt meze with tomato sauce (120 g) has 110 calories. That works out to 92 calories per 100 g. It contains 7 g of carbs, 5.5 g of protein, 6.5 g of fat and 0.8 g of fiber. Its 0.2 mg of B2 covers 17% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 120 g
110
KCAL / 120G
Carbs
7g
· 3% DV
Protein
5.5g
· 11% DV
Fat
6.5g
· 8% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 26% · Protein 20% · Fat 54%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 110 kcal | |
| Total fat | 6.5 g | 8% |
| Saturated fat | 3.48 g | 17% |
| Trans fat | 0.1 g | |
| Sodium | 252 mg | 11% |
| Total carbohydrate | 7 g | 3% |
| Fiber | 0.8 g | 3% |
| Protein | 5.5 g | 11% |
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 | 110 kcal |
| 2 tablespoon (small) | 30 g | 28 kcal |
| 4 tablespoon (medium) | 60 g | 55 kcal |
| 1 piece (small) | 90 g | 83 kcal |
| 100 g | 100 g | 92 kcal |
| 1 cup (medium) | 120 g | 110 kcal |
| 1 piece (large) | 150 g | 138 kcal |
| 1 serving (large) | 180 g | 166 kcal |
Calculated from 92 calories per 100 g.
Spread thick plain yogurt on a serving plate, season it, and spoon cooled tomato sauce over the top. Garlic is an optional addition. Letting the sauce cool first helps keep the yogurt thick rather than warm and runny.
Yogurt meze with tomato sauce pairs well with grilled meat, kebabs, roasted vegetables, and flatbread. Serve it as part of a meze spread or alongside a main dish; its cool, tangy yogurt complements richer foods.
Yogurt meze with tomato sauce is usually served cold or cool, not hot. Chill the yogurt base and let the tomato sauce cool before combining them so the yogurt keeps its texture.
Yes. Prepare the yogurt base and tomato sauce ahead, but keep them separate until close to serving. Combining them early can make the yogurt meze with tomato sauce watery, especially if the sauce releases moisture.
Thick, plain yogurt works best for yogurt meze with tomato sauce because it holds the topping without spreading. Strained yogurt is a convenient choice; if using thinner yogurt, drain off some of its liquid first.
Yogurt meze with tomato sauce can be made with or without garlic. Many home versions season the yogurt with crushed garlic, but leaving it out gives a milder flavor and still makes a complete meze.
Yogurt meze with tomato sauce is topped with tomato sauce, while haydari is typically a thick yogurt meze seasoned with garlic and herbs. Recipes vary, but the tomato topping is the defining difference.
Yes. Cook chopped or grated fresh tomatoes into a thick sauce before adding it to yogurt meze with tomato sauce. Let the sauce cool completely; a watery or hot topping can thin the yogurt.
Yogurt meze with tomato sauce belongs to the broad tradition of Turkish-style meze, but it does not have one universally fixed recipe or origin story. The yogurt base and tomato topping are adapted in different home kitchens.
Keep yogurt meze with tomato sauce covered in the refrigerator and eat it within a few days for the best texture and flavor. If preparing ahead, storing the yogurt and sauce separately helps prevent the mixture from becoming watery.
Vitamins
B2
0.22mg · 17% DV
B12
0.38µg · 16% DV
Biotin
2.52µg · 8% DV
B5
0.42mg · 8% DV
Minerals
Phosphorus
122mg · 17% DV
Calcium
154mg · 15% DV
Sodium
252mg · 11% DV
Selenium
4.56µg · 8% DV
Potassium ⭐
222mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 110 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.
Yogurt meze with tomato sauce is a Turkish-style cold side dish that brings together yogurt and a savoury tomato topping. Recipes vary: garlic, herbs or a little olive oil may be added, and the balance can range from tangy and thick to mild and creamy.
Serve it alongside grilled vegetables, kebabs or other meze, with flatbread for scooping; it also works as a small starter at a shared table. The yogurt contributes protein and calcium, with 4.6 g of protein per 100 g. For a lighter version, use plain yogurt and keep the added oil modest, while seasoning the tomato sauce generously.
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 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
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.48g
MONOUNSATURATED
1.68g
POLYUNSATURATED
0.37g
Omega 6:3 ratio 8.5:1
Above the ideal 4:1 (8.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.