Instructions

1. 1

   Mix the flour and salt in a bowl, add the eggs and half the water and whisk to a thick, smooth batter without lumps. Gradually stir in the rest of the water until the batter is as runny as crêpe batter, and leave it to rest.

2. 2

   Meanwhile, roughly chop the walnuts. Melt the butter or margarine in a small pan and keep it hot; gently warm the grape molasses in a second small pan over a low heat, without letting it boil, so that it spreads easily.

3. 3

   Heat the Sêl or a frying pan of about 26 cm over a medium heat and wipe it with a thin film of oil using kitchen paper. Pour in a small ladle of batter (about 80 ml) and swirl to spread it thinly over the whole base; on the domed Sêl, spread the batter into a round with the ladle.

4. 4

   Cook the pancake until the surface is dry and the underside has light brown spots, then turn it and cook the second side in the same way. Because of the eggs in the batter, each pancake must be cooked right through, with no moist or shiny patches.

5. 5

   Place the first pancake on a large, flat platter, drizzle with about 1 tbsp hot butter or margarine and 1 to 2 tbsp grape molasses and sprinkle with a few walnuts. Lay the next pancake on top while hot and soak and sprinkle it in the same way; wipe the Sêl or pan with oil again after every second pancake.

6. 6

   Continue cooking and layering until the batter is used up; you will get about 8 pancakes. Cover the top layer with the rest of the butter or margarine, the remaining grape molasses and the rest of the walnuts and leave the stack to soak briefly.

7. 7

   Cut the stack into 8 wedges like a cake with a sharp knife and serve warm.

8. 8

   Tip: In the Bingöl and Jazira area, Şilik is also doused with hot, lightly sweetened milk until the layers have soaked it up. Date syrup is a tasty alternative to grape molasses. Keep leftovers covered in the fridge, use them up within a day and warm them in a covered frying pan over a low heat.