snails

Ingredients for 4 or 5kg (6 lbs or 11 Ibs) of snails :

* 1 soupspoonful of green aniseed (habet hlaoua) * 3 soupspoonnful of caraway seeds (Kerouiya)

* 5 soupspoonfuls of thyme (zaatar) * 1 soupspoonful of paprika

* 1 teaspoonful of green tea * 2 pieces of liquorice root (arksous) * 2 sprigs of absinthe (chiba)

* 5 sprigs of mint * the skin of one bitter orange (elranj) * the skin of one sweet orange

* 7 or 8 whole chililes * 3 or 4 pounded grains of gum-acacia (meska beldia)

Preparation: 

Wash the snails 7 times running. The first 4 times rub them with a great deal of salt and then wash 3 times in clean water. Stir well in a large bucket and when the water becomes clear, throw it away and drain the snails, Meanwhile put 5 to 6 litres (9 to 11 pts) of water to boil with the spices (whole), herbs and salt. Mix and leave to boil for a few minutes before tipping all the snails into the boiling water. It takes 1 to 1 1/2 hours to cook the snails.

When they come away from their shells easily and the flesh is no longer rubbery, check the seasoning and remove from the heat. Serve in the stock, hot or tepid to taste. (This dish can be kept for 3 or 4 days in a cool place)