Lahmacun

It is a very thin, soft flatbread spread with a finely minced mixture, usually lamb or beef, tomato, onion, pepper, parsley and spices. The meat goes onto the dough before baking, rather than being added as a cooked topping.

Roll the dough very thin and spread the meat mixture in a thin, even layer right to the edges. Bake on a thoroughly preheated baking stone or tray at 250°C for about 6–8 minutes, until the edges are browned and the meat is cooked through.

Squeeze lemon over it, add parsley and, if you like, sliced onion or sumac, then roll it up and eat it by hand. A little salad inside adds freshness without making the thin bread soggy.

Serve it with lemon, parsley, sliced onion and a crunchy salad; ayran or plain yoghurt is a common cooling accompaniment. It also works alongside lentil soup.

Yes. Cool it promptly, separate the pieces with baking paper, wrap them well and freeze. Reheat from frozen in a hot oven until piping hot; a microwave warms it quickly but leaves the bread soft.

Refrigerate leftovers in a covered container within two hours of cooking and eat them within three to four days. Reheat until steaming hot throughout; a hot, dry frying pan or oven helps bring back some crispness.

Lahmacun is often called Turkish pizza, but it is usually thinner and has no layer of cheese: the minced meat, vegetables and spices are spread directly over the dough. The name is also used for similar flatbreads in the Middle East.