Durum kebab

It’s kebab meat and fillings rolled inside a thin flatbread. “Dürüm” means a wrap or roll in Turkish; in British kebab shops, it often contains doner meat, salad and sauce.

Not quite: doner describes meat cooked on a rotating spit, while durum describes how it’s served, wrapped in flatbread. A durum kebab can contain doner meat, but the terms aren’t interchangeable.

Warm the flatbread briefly in a dry frying pan until it’s pliable, then put the filling in a line across the middle rather than piling it up. Fold in the sides before rolling it firmly.

Lettuce, tomato and sliced onion are common, with chilli sauce, garlic sauce or both. Pickled red cabbage adds a sharp crunch; add the sauce sparingly if you want the flatbread to stay firm.

Put it in the fridge within two hours and eat it within two days, following Food Standards Agency advice for leftovers. Reheat it only once, until steaming hot throughout; the salad may be better removed before reheating.

You can freeze the cooked meat, but salad and sauce thaw poorly and can make the flatbread soggy. Freeze the meat promptly in a sealed container, thaw it in the fridge and reheat until steaming hot throughout.

Per 100 g, a meat kebab wrap has 11.4 g of protein, compared with 12 g in a durum kebab.