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Original name
Barbouche
With the snail, Moroccans prepare a surprising recipe, in a well spicy broth, ideal for cold winter.
During the winter seasons, snails come out in large numbers in the Moroccan countryside. You can buy them at the market or go gather them with friends or family.Before preparing snails, in Morocco we say that it should be washed 7 times.
Once washed, we plunge them in a hot broth with spices, seeds, herbs and roots. The broth is very tasty and warming up.
The snails are served with a bit of the broth in a bowl. We will also give you the necessary needle to pick up the mollusk inside its shell. Do not forget to drink the broth that remains at the bottom of the bowl, it's very good!
Years ago snails were prepared home, today it is the specialty of street vendors like at the famous square "Jemaa El Fna" in Marrakesh.
| In the local culture | - For everyday |
| Season | - Winter - Spring |
| Spicy | Well spicy |
| How to eat it | - By hand - Drink |
| Caloric value | Medium |
| Temperature | - Hot |
| Allergy | - Contains shellfish (Example: seashells) |
| Difficulty of preparation | Difficult |
| Cooked - Raw | - Cooked |
| Outils de préparration | - Pressure cooker or pot |