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Traditional Yozgat clay pot stew with lamb, vegetables, and spices.
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Yozgat Testisi (250 g) has 325 calories. That works out to 130 calories per 100 g. It contains 10.5 g of carbs, 26.3 g of protein, 18.8 g of fat and 3.3 g of fiber. Its 1.8 µg of B12 covers 73% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 250 g
325
KCAL / 250G
Carbs
10.5g
· 4% DV
Protein
26.3g
· 53% DV
Fat
18.8g
· 24% DV
Fiber
3.3g
· 12% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 13% · Protein 33% · Fat 54%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 325 kcal | |
| Total fat | 18.8 g | 24% |
| Saturated fat | 7 g | 35% |
| Trans fat | 0.05 g | |
| Sodium | 850 mg | 37% |
| Total carbohydrate | 10.5 g | 4% |
| Fiber | 3.3 g | 12% |
| Protein | 26.3 g | 53% |
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) | 250 g | 325 kcal |
| 100 g | 100 g | 130 kcal |
| 1 serving (small) | 150 g | 195 kcal |
| 1 piece (small) | 200 g | 260 kcal |
| 1 cup (medium) | 220 g | 286 kcal |
| 1 cup (large) | 300 g | 390 kcal |
| 1 serving (large) | 350 g | 455 kcal |
| 1 piece (large) | 400 g | 520 kcal |
| 1 bottle (jumbo) | 500 g | 650 kcal |
Calculated from 130 calories per 100 g.
Yozgat Testisi is a traditional Turkish lamb and vegetable stew cooked in a sealed clay jug. It is associated with Yozgat, a city in central Anatolia, and is often brought to the table in the jug before it is opened.
Yozgat Testisi is made by layering lamb, vegetables, and seasonings in a clay jug, sealing its mouth, and cooking it slowly. The enclosed pot traps steam, helping the meat and vegetables become tender in their own juices.
The clay jug used for Yozgat Testisi is broken open at serving because it has been sealed during cooking. Breaking the pot is the traditional way to reveal and serve the stew, rather than a step in preparing its ingredients.
Yozgat Testisi typically contains lamb, onion, tomato, peppers, and spices. Recipes vary by cook, and some include garlic or other vegetables. Dough is commonly used to seal the mouth of the clay jug while the stew cooks.
Yozgat Testisi is a regional version of testi kebab, the broader style of stew cooked in a sealed clay pot. The exact ingredients and seasoning can vary across regions, so not every testi kebab is made in the Yozgat style.
Dough seals the opening of the Yozgat Testisi jug so steam and cooking juices stay inside. This helps the lamb and vegetables cook slowly in the closed pot; the seal is removed when the jug is opened for serving.
Yes, Yozgat Testisi can be cooked in a home oven if the clay jug is rated for oven use. Avoid sudden temperature changes, and follow the pot maker’s heating instructions to reduce the risk of the jug cracking.
A lamb cut suited to slow cooking works best for Yozgat Testisi, since the sealed pot needs time to tenderize the meat. Shoulder is a practical choice; trim excess surface fat if you prefer a less rich stew.
Yozgat Testisi pairs well with rice or bulgur pilaf, a fresh salad, and yogurt or ayran. These simple sides complement the rich lamb stew without competing with the vegetables and spices in the pot.
Transfer leftover Yozgat Testisi from the clay jug into a covered container and refrigerate it promptly. Reheat only the portion you plan to eat, and do not heat a chilled clay jug abruptly because rapid temperature changes can crack it.
Vitamins
B12
1.75µg · 73% DV
B3
5.25mg · 33% DV
B5
1.5mg · 30% DV
B2
0.28mg · 22% DV
Minerals
Phosphorus
275mg · 39% DV
Sodium
850mg · 37% DV
Zinc
3.75mg · 34% DV
Copper
0.2mg · 22% DV
Potassium ⭐
650mg · 19% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 325 calories in 1 serving (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 Testisi is a traditional stew from Yozgat in central Türkiye, cooked slowly in a clay pot with lamb, vegetables such as tomatoes, peppers and onions, and spices. The pot is typically sealed for cooking and opened to serve, letting the ingredients soften together in their own juices.
It is usually served hot as a hearty main course, often with rice and a fresh salad, and is well suited to sharing at a family meal. Lamb makes it a source of protein, while the vegetables contribute some fibre; a 100 g portion provides 10.5 g of protein. For a lighter plate, pair it with plenty of salad and a modest serving of rice.
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.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
7g
MONOUNSATURATED
6.5g
POLYUNSATURATED
1g
Omega 6:3 ratio 3.1:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.