Whether you call it silor, sirun, sırım, or ziron, almost every region in Anatolia has its own phyllo-based version. Some make the dough from scratch, while others use store-bought phyllo. The key is always crispy phyllo, softened and topped with garlic yogurt and chili-spiced butter.
You can moisten the phyllo with warm milk as I did, or drizzle it with meat broth. You can even poach chicken and moisten the phyllo with the cooking liquid, then shred the meat on top. I think walnuts go very well over phyllo prepared with poached chicken and its broth.
If you have the siron phyllo I've shared in the recipe below, making a large tray of "fake mantı" takes only five minutes, and the only store-bought ingredient you'll need is yogurt.
One of my unforgettable childhood kitchen memories is the phyllo kadayif recipe, which belongs to my mother. When I was little, she would make kadayif with phyllo and leave it in the kitchen, and I'd sneak bites. Sometimes she would hide it in the freezer, but I loved it even frozen. Whenever I want to revisit the taste of my childhood, phyllo kadayif is the dessert I ask my mother to make.
Ingredients:
For the topping:
Instructions:
