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Traditional Yozgat dish, a soupy meal made with grape leaves, bulgur, meat, and yogurt
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 bottle (medium) of Yozgat Asma Aşı (250 g) has 275 calories. That works out to 110 calories per 100 g. It contains 38.8 g of carbs, 10.5 g of protein, 8 g of fat and 6.3 g of fiber. Its 45 µg of Vitamin K covers 38% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 bottle (medium) · 250 g
275
KCAL / 250G
Carbs
38.8g
· 14% DV
Protein
10.5g
· 21% DV
Fat
8g
· 10% DV
Fiber
6.3g
· 23% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 58% · Protein 16% · Fat 26%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 275 kcal | |
| Total fat | 8 g | 10% |
| Saturated fat | 2.75 g | 14% |
| Trans fat | 0.03 g | |
| Sodium | 525 mg | 23% |
| Total carbohydrate | 38.8 g | 14% |
| Fiber | 6.3 g | 23% |
| 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 bottle (medium) | 250 g | 275 kcal |
| 100 g | 100 g | 110 kcal |
| 1 cup (small) | 100 g | 110 kcal |
| 1 serving (small) | 150 g | 165 kcal |
| 1 cup (medium) | 200 g | 220 kcal |
| 1 serving (large) | 300 g | 330 kcal |
| 1 bottle (large) | 330 g | 363 kcal |
| 1 serving (extra large) | 400 g | 440 kcal |
Calculated from 110 calories per 100 g.
Yozgat Asma Aşı is a traditional, soupy dish from Yozgat in Turkey, made with grape leaves, bulgur, meat and yogurt. Chopped leaves cook with the grains and meat, while yogurt gives the finished dish a tangy, creamy touch.
Yozgat Asma Aşı is made by cooking chopped grape leaves with meat, then adding bulgur and simmering until tender. Stir in yogurt near the end, usually after the pot has cooled slightly, to help keep it from curdling.
Yozgat Asma Aşı comes from Yozgat, a province in central Turkey. It is a regional home-style dish built around grape leaves and bulgur; household recipes can differ in how much meat, yogurt or leaf they use.
Yes, Yozgat Asma Aşı can be made with fresh or brined grape leaves. Rinse brined leaves well to remove excess salt, and wash fresh leaves and trim their tough stems before chopping them for the pot.
Add yogurt to Yozgat Asma Aşı near the end of cooking, rather than boiling it vigorously with the other ingredients. Let the dish cool a little, then stir the yogurt in gradually for a smoother result.
Fine or medium bulgur works in Yozgat Asma Aşı, as it softens into the dish’s soupy texture. Add it after the meat and leaves have had time to cook, since bulgur cooks quickly and can become mushy if simmered too long.
Yozgat Asma Aşı is commonly prepared with small pieces of lamb or beef. Cook the meat until tender before adding bulgur; some family versions use less meat, but the dish still centers on grape leaves and bulgur.
Yozgat Asma Aşı is a soupy main dish, rather than a clear soup or a side dish. Serve it hot in bowls, with yogurt stirred in or spooned on top; bread and a simple salad make natural accompaniments.
Yozgat Asma Aşı is not rolled like stuffed grape leaves. The grape leaves are chopped and simmered in a pot with bulgur and meat, making a spoonable dish that is finished with yogurt.
Cool Yozgat Asma Aşı promptly, cover it, and refrigerate it for a few days. Reheat gently on the stove, adding a splash of water if the bulgur has thickened the dish; avoid bringing yogurt-containing leftovers to a hard boil.
Vitamins
Vitamin K
45µg · 38% DV
B12
0.53µg · 22% DV
B2
0.22mg · 17% DV
Biotin
5µg · 17% DV
Minerals
Copper
0.22mg · 24% DV
Sodium
525mg · 23% DV
Manganese
0.45mg · 20% DV
Phosphorus
120mg · 17% DV
Potassium ⭐
375mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 275 calories in 1 bottle (medium) (250 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.
Yozgat Asma Aşı is a traditional dish from Yozgat in central Turkey, made as a spoonable, soupy meal with grape leaves, bulgur, meat and yoghurt. The bulgur gives it substance, while the leaves bring a gently sharp, vegetal note and the meat makes it more filling. Yoghurt rounds out the flavours and texture.
It is served warm and can stand on its own as a meal; bread or a fresh salad makes a simple accompaniment. Its nutritional character comes from the mix of bulgur for carbohydrates and meat for protein. For a lighter meal, serve a modest bowl with extra greens.
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 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
2.75g
MONOUNSATURATED
2.5g
POLYUNSATURATED
1.25g
Omega 6:3 ratio 4.5:1
Above the ideal 4:1 (4.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.