With just a few sheets of phyllo dough at home, you can quickly prepare a delicious alternative for your table. Known in different regions of Anatolia as silor, sirun, or sırım, this practical recipe combines crispy phyllo with garlic yogurt and chili butter for a delightful flavor. Best of all, it's very easy to make—just a few ingredients and five minutes of preparation give you a practical and satisfying dish. 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: 2 sheets of phyllo dough 1 small glass of milk 1 bowl of garlic yogurt For the topping: Butter Chili flakes Instructions: Roll the phyllo sheets and cut them into pieces about two fingers wide. Stand them upright in a glass baking dish. Bake in a preheated oven at 175°C (347°F). While still hot, drizzle with milk. Pour the garlic yogurt on top. Finish by adding chili butter and serve immediately.
