The wild pistachio tree or in latin pistacia terebinthus (menengiç tree in Turkish), is a kind of tree native to South Eastern part of Turkey like Antakya or Kahramanmaraş, also East of Greece like Volos, Athens or Crete.
When the tree leaves out spring, the bright green shoots are picked by the locals. Then as a vegetable, the shoots are generally boiled.
In Turkey the name changes according to the region. For instance in Antakya, it is called sakız murcu while in Kahramanmaraş it is purçalık or ıçkın.
In Volos, Greece it is tsitsiravla (τσιτσίραβλα).
Whatever the name, the amazing thing is in both countries the recipes are almost the same.
If by chance you visit Volos in spring, don’t miss to try this appetizer~ meze, which goes well with uzo or tsipouro.
In a large serving bowl, stir the crushed garlic with olive oil. Add the chopped fresh onions.
Add salt and vinegar and let the dressing sit until you prepare the tsisiravlas.
Wash the freshly picked shoots.
Bring a large pot of water boil.
Carefully submerge the greens in it.
Boil for about 15 minutes.
Add the boiled greens to the serving bowl with the dressing.
Toss until all the leaves are coated in the dressing.