Turkish pizza

It is a thin, usually oval or round flatbread topped with minced meat, vegetables and spices, then baked. The name is used for several Turkish-style flatbreads, so toppings and shape can vary.

Add chopped parsley, onion or salad, squeeze over lemon, then roll or fold the flatbread and eat it by hand. A little chilli pepper or sumac is a common finishing touch.

Warm it in a dry frying pan over a medium heat for a few minutes, turning once; this crisps the base better than a microwave. For several pieces, heat them on a baking tray at 180 °C until hot throughout.

A fresh salad, such as chopped tomato, cucumber and parsley, balances the savoury topping. Ayran, a savoury yoghurt drink, is a familiar accompaniment.

Lahmacun is a particular Turkish flatbread topped with a thin layer of minced meat, tomato, pepper and herbs; it is often called Turkish pizza in English. Per 100 g, lahmacun has 218 kcal and 9.7 g protein, compared with 204 kcal and 7.6 g protein in Turkish pizza.

Yes. Cool it promptly, wrap individual pieces well and freeze; reheat from frozen in an oven at 180 °C until piping hot in the centre. Keep salad and other fresh toppings separate.

Yes: use finely chopped or grated vegetables such as pepper, tomato and mushroom, seasoned with cumin, paprika and parsley. Keep the topping thin so the flatbread cooks through without becoming wet.

Turkish pizza is typically a thin flatbread with a savoury topping, while Mexican pizza usually has a thicker, layered or folded base and toppings such as beans and cheese. Per 100 g, Mexican pizza has 249 kcal and 15.5 g protein, compared with 204 kcal and 7.6 g protein in Turkish pizza.