25 minBörek Salad
The most delicious and refreshing way to repurpose leftover pastry.
- Prep
- 15 min
- Cook
- 5 min
- Time
- 20 min
- Servings
- 4
- Calories
- 280
- Level
- Easy
- Heat
- Gentle heat
- Region
- turk
- Vegetarian
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 2 slices of leftover cheese or potato borek
- 1 bunch arugula
- 5-6 cherry tomatoes
- 3 tablespoons strained yogurtInstead: strained yogurt
- 1 clove garlic
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes
- Half bunch fresh mint
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
First, cut the leftover borek into cubes and crisp them up slightly in a pan.
- 2
Wash and dry arugula and fresh mint, then coarsely chop them.
- 3
Cut cherry tomatoes in half.
- 4
Mix strained yogurt and minced garlic in a bowl.
- 5
Place greens and tomatoes on a large serving plate.
- 6
Top with crispy borek, drizzle with garlic yogurt and olive oil infused with red pepper flakes, then serve.
Note. Gently heating the borek in the oven or pan prevents it from getting soggy in the salad.
Questions
Which types of borek are suitable for this salad?
Home-made boreks with cheese, potato, or minced meat fillings work very well for this recipe.
Can a different sauce be used instead of yogurt?
Optionally, you can prepare it without yogurt, using only pomegranate molasses and olive oil dressing.
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