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Babbouche: Moroccan Snail Dish
Babbouche snail dish is a beloved Moroccan dish made with land snails, slow-cooked in an aromatic, spiced broth. The Babbouche snail dish is a popular street food, especially during colder months, this dish is more than just a delicacy—it is also valued for its warming and medicinal properties.
The Essence of Babbouche: A Hearty, Spiced Broth
The true magic of Babbouche snail dish lies in its broth. This flavourful liquid is infused with a rich combination of Moroccan spices, creating a deep and complex taste. Cooks use ras el hanout, a traditional blend that can contain up to 30 different spices, along with other key ingredients. By simmering the broth for several hours, the spices fully release their aromas, resulting in an intensely fragrant and slightly spicy flavour that complements the snails perfectly.
Babbouche in Moroccan Culture
Babbouche Snails Dish holds a special place in Moroccan culinary traditions. In the bustling streets and markets, vendors prepare and serve steaming bowls to eager customers, filling the air with its enticing aroma. Both locals and tourists seek out this unique delicacy,
drawn by its bold flavours and deep-rooted history in Moroccan cuisine. For those who love trying authentic street food, Babbouche offers an unforgettable taste of Morocco’s diverse culinary heritage.
Babbouche Recipe: How to Make It at Home
Babbouche Snails Dish is not only a street food staple but also a dish that can be recreated in a home kitchen. Follow this traditional recipe to experience the full depth of its flavours.
Ingredients:
1 kg (2 lbs) fresh land snails, thoroughly cleaned
2 litres (8 cups) water
1 tbsp fennel seeds
1 tbsp anise seeds
1 tsp cumin seeds
2 bay leaves
1 cinnamon stick
1 tbsp licorice root (optional)
1 tbsp dried thyme
5 cloves garlic, crushed
1 tsp black peppercorns
1 tsp ras el hanout (Moroccan spice blend)
Salt, to taste
Lemon slices (optional, for serving)
Instructions:
Clean the snails:
Place the snails in a bowl of water with a bit of flour or cornmeal. Stir to help remove impurities, then drain. Rinse several times with fresh water until the snails are clean.
Soak the snails in salted water for a couple of hours to purge any remaining dirt. Rinse thoroughly again.
Prepare the broth:
In a large pot, add the 2 litres of water.
Add fennel seeds, anise seeds, cumin seeds, bay leaves, cinnamon sticks, licorice root, thyme, garlic, black peppercorns, ras el hanout, and a generous pinch of salt to the water.
Stir the mixture and bring it to a boil over medium-high heat.
Cook the snails
Once the broth is boiling, add the cleaned snails to the pot.
Reduce the heat to low and cover the pot. Let the snails simmer in the spiced broth for 1 to 2 hours or until tender and fully infused with the flavours.
Serve:
Once cooked, remove the pot from the heat.
Ladle the snails and broth into small bowls.
Serve with toothpicks for pulling the snails out of their shells, and lemon slices for squeezing over the snails if desired.
Tips:
The broth is just as important as the snails in this dish. Feel free to adjust the spices to your liking.
Drinking the spiced broth after eating the snails is a common and flavourful tradition.
Enjoy your taste of Morocco with this comforting and spicy Babbouche dish!
