Ingredients (Serves 4)
3 cups flour
1 egg
½ teaspoon baking soda
½ teaspoon salt 
1 cup milk
5 cups water
½ kg walnuts
1 teaspoon cinnamon

Sherbet
3 cups granulated sugar
1.5 cups water
3-4 drops lemon juice
2 tablespoons plain butter

Preparation
All ingredients are placed in a deep bowl and whisked well to obtain a liquid dough (Adding eggs is optional). A large, oil-free sıllık pan is placed on the fire, a tablespoon of liquid oil is added and the inside is greased. The excess oil is poured into a bowl. A ladle of liquid dough is poured into the oiled hot pan. It is moved around to cover every area of the pan and if there is excess, it is poured from the pan into the container. The thing to pay attention to here is that the dough is thin. The dough cooked on two sides on low heat is placed on a medium-sized tray. After three layers of dough are laid, the walnuts that have been sorted and ground are spread on the dough. After three more layers of dough are spread, the tray is ready. It is sliced with a knife. On the other hand, oil, water, sugar are put in a pot and boiled, then lemon juice is added to prepare the syrup. It is poured onto a hot tray.

*It is thought to be derived from the Persian word "Şellak" and the Kurdish word "Şıl", meaning playful and juicy. It is claimed to come from the Armenian root shill, but the source and origin are not specified in the Example Great Turkish Dictionary (Ayverdi, Istanbul 2008).

Source: The Flavor from Tandoor / Lütfiye AKALIN