45 minTraditional Abugannuş Mezze
A delicious Antakya mezze where roasted eggplants and peppers meet fresh vegetables and olive oil.
Easy · 45 min
Cibez Salad
A refreshing Aegean meze made with cibez, a local green, dressed in olive oil and lemon.
- Prep
- 10 min
- Cook
- 15 min
- Time
- 25 min
- Servings
- 4
- Calories
- 120
- Level
- Easy
- Heat
- Mild
- Region
- Aegean
- Vegetarian
- Vegan
- Gluten-free
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
- 500g cibez greens
- 1/2 cup extra virgin olive oil
- Juice of 1 lemon
- 2 cloves garlic
- 1 tsp salt
- 1 tbsp pomegranate molasses
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Wash the cibez thoroughly and trim the tough root ends.
- 2
Boil in salted water for 10-12 minutes until tender.
- 3
Drain and plunge into cold water to preserve the vibrant green color.
- 4
Crush the garlic and whisk with olive oil, lemon juice, pomegranate molasses, and salt.
- 5
Arrange the drained greens on a plate and drizzle with the prepared sauce.
Note. Add a splash of vinegar to the boiling water to reduce any bitterness.
Questions
What is cibez?
Cibez are the fresh sprouts that grow from the roots of cauliflower or cabbage after harvest.
How long does it last?
It stays fresh in the refrigerator in an airtight container for 2-3 days.
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