Şılıki (Adıyaman layered thin flatbread with walnuts and molasses)
Ingredients
- 211 gWheat flour
- 300 gWalnut
- 664 gGrape molasses
- 43.2 gButter
- 801 gWater
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water40%
- Grape molasses33%
- Walnut15%
- Wheat flour10%
- Butter 2%
Ingredients by weight, heaviest at the bottom.
Method
Whisk the flour and water by hand into a thin, runny batter.
Heat the griddle and grease it with the butter. Pour a ladle of batter onto it and spread it very thin with a wooden spoon or a rolling pin.
When the flatbread is cooked, flip it over. Repeat until all the batter is used.
Pound the walnuts and put them in a bowl.
Count the cooked flatbreads and divide them into two piles. Stack the first pile in a tray, sprinkle the walnuts over it and stack the second pile on top.
Warm the molasses into a syrup and pour it hot over the tray. Leave it for 5-10 minutes, then slice and serve warm.
5 min
Where this recipe comes from
From a published work: quantities come from GAP Eylem Planı, Güneydoğu Anadolu Mutfağı; the method is written in our own words.
- GAP Eylem Planı, Güneydoğu Anadolu MutfağıAccessed: November 4, 2026
Last changed: November 1, 2026