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Yogurtlu Islama
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Yogurtlu Islama (180 g) has 306 calories. That works out to 170 calories per 100 g. It contains 41.4 g of carbs, 10.8 g of protein, 9 g of fat and 2.2 g of fiber. Its 0.5 µg of B12 covers 19% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 180 g
306
KCAL / 180G
Carbs
41.4g
· 15% DV
Protein
10.8g
· 22% DV
Fat
9g
· 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 57% · Protein 15% · Fat 28%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 306 kcal | |
| Total fat | 9 g | 12% |
| Saturated fat | 4.68 g | 23% |
| Trans fat | 0.05 g | |
| Sodium | 576 mg | 25% |
| Total carbohydrate | 41.4 g | 15% |
| Fiber | 2.2 g | 8% |
| Protein | 10.8 g | 22% |
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) | 180 g | 306 kcal |
| 1 slice (thick) | 60 g | 102 kcal |
| 2 slice (thin) | 80 g | 136 kcal |
| 100 g | 100 g | 170 kcal |
| 1 serving (small) | 120 g | 204 kcal |
| 1 cup (medium) | 180 g | 306 kcal |
| 1 piece (whole) | 180 g | 306 kcal |
| 1 serving (large) | 250 g | 425 kcal |
Calculated from 170 calories per 100 g.
Yogurtlu Islama is a Turkish dish built around softened bread or dough and yogurt. Recipes vary by region and household, and some versions use broth or meat, so the exact ingredients depend on the local preparation.
To make Yogurtlu Islama, soften pieces of bread or dough and serve them with yogurt sauce. Recipes differ in the liquid and toppings used; add the liquid gradually so the bread softens without turning mushy.
Yogurt and softened bread or dough are central to Yogurtlu Islama. Garlic, broth, butter, or meat may appear in particular recipes, but they are not universal; the name can cover more than one regional preparation.
Yogurtlu Islama does not point to one universally standardized regional recipe, so its origin depends on the version being made. It should not automatically be identified with Sakarya’s better-known Islama köfte.
No, Yogurtlu Islama is not the same dish as Islama köfte. Sakarya-style Islama köfte is served with bread soaked in seasoned broth alongside meatballs, while yogurt is a defining part of Yogurtlu Islama.
Yes, stale bread works well in Yogurtlu Islama because it absorbs liquid without falling apart as quickly as very fresh bread. Add broth or other liquid a little at a time to keep the pieces intact.
Yogurtlu Islama can be made with garlic yogurt, but garlic is not required in every version. Stir finely crushed garlic into the yogurt if you like its sharper flavor, or leave it out for a milder dish.
Yogurtlu Islama can be served as a main dish, especially when its recipe includes meat or broth. A simple salad or cooked vegetables make a practical accompaniment without competing with the yogurt sauce.
Store leftover Yogurtlu Islama in a sealed container in the refrigerator and eat it soon, since the bread continues to absorb moisture from the yogurt. For the best texture, keep the bread and yogurt separate until serving.
Yes, you can prepare the yogurt sauce and other toppings ahead, but combine them with the softened bread just before serving. Keeping the components separate prevents the bread from becoming overly soggy.
Vitamins
B12
0.45µg · 19% DV
B2
0.23mg · 18% DV
B5
0.9mg · 18% DV
Biotin
4.5µg · 15% DV
Minerals
Sodium
576mg · 25% DV
Selenium
9.9µg · 18% DV
Phosphorus
126mg · 18% DV
Calcium
171mg · 17% DV
Potassium ⭐
198mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 306 calories in 1 serving (medium) (180 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.
Yogurtlu Islama is a Turkish home-style dish made by softening bread with broth or seasoned liquid and serving it with yogurt. Recipes vary by region and household; some versions add garlic to the yogurt or finish the dish with hot oil.
The bread turns tender and savoury, balanced by cool, tangy yogurt. It is served warm as a filling lunch or dinner, rather than as a sweet yogurt dish. Its energy comes mainly from carbohydrates, with 6 g of protein per 100 g. For a lighter plate, use less bread and serve it with a fresh salad; the yogurt topping also pairs well with herbs.
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
✓ 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
4.68g
MONOUNSATURATED
2.34g
POLYUNSATURATED
0.32g
Omega 6:3 ratio 4.6:1
Above the ideal 4:1 (4.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.